oscarforevermom
03-13-2008, 03:51 PM
Chocolate Silk Pie
1 unbaked 9" pastry shell)
1 jar (7oz) marshmallow creme
1 cup (6oz) semisweet chocolate chips
1/4 cup butter, cubed
2 squares (1 oz each) unsweetened chocolate
2 T strong coffee
1 cup heavy whippig cream - whipped
Topping:
1 cup heavy whipping cream
2 T confectioners sugar
Chocolate curls, optional
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire rack.
- Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate & coffee; cook & stir over low heat until the chocolate is melted & the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust.
- For topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioners sugar; beat until stiff peaks form. Spread over filling.
- Refrigerate for at least 3 hours before serving. Garnish with chocolate curls, if desired.
1 unbaked 9" pastry shell)
1 jar (7oz) marshmallow creme
1 cup (6oz) semisweet chocolate chips
1/4 cup butter, cubed
2 squares (1 oz each) unsweetened chocolate
2 T strong coffee
1 cup heavy whippig cream - whipped
Topping:
1 cup heavy whipping cream
2 T confectioners sugar
Chocolate curls, optional
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire rack.
- Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate & coffee; cook & stir over low heat until the chocolate is melted & the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust.
- For topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioners sugar; beat until stiff peaks form. Spread over filling.
- Refrigerate for at least 3 hours before serving. Garnish with chocolate curls, if desired.