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Double-chocolate Silk Pie
Author/Submitted by:
Servings: 16
Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients:
crust: 1 1/2
c
chocolate wafer crumbs,
abou
6
tb
unsalted butter,
melted
filling: 1 1/2
c
heavy cream 3
tb
sugar 1/8
t
salt 5
lg
egg yolks 1 1/2
ts
vanilla 10
oz
semisweet chocolate,
finely
garnish: 2
oz
semisweet chocolate 1
c
heavy cream
Directions:
Recipe by: Mrs. Fields Prepare Crust: Combine crumbs and melted
butter in medium-size bowl. Press over bottom and up sides of 1 9-inch
pie plate. Refrigerate wile making filling. Prepare Filling: Heat
the cream in top of double boiler over simmering, not boiling, water
until bubbles appear around edge of pan. Stir in sugar and salt.
Lightly beat egg yolks in a small bowl. Whisk one-quarter of cream into
yolks. Whisk yolk mixture into cream in top of double boiler. Cook over
simmering water, whisking, until custard just begins to thicken and
coats back of a spoon, 7 to 8 minutes. Remove the top of the double
boiler from water. Stir in vanilla and chocolate until chocolate melts.
Pour into the piecrust. Cool to room temperature. Place a piece of
plastic wrap directly on filling. Refrigerate pie overnight.
Prepare Garnish: Let chocolate soften slightly in warm place or
microwave for a few seconds. Draw a swivel-bladed vegetable peeler
across the chocolate to form curls. (If the chocolate becomes too soft,
shill to firm.) Beat cream until stiff peaks form. Remove the
plastic wrap from the filling. Garnish with chocolate curls. Pipe
rosettes of whipped cream on top of pie.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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