There is nothing better than chocolate. Yep, I'm one of those people that worship the stuff. It's up there with coffee and bourbon, for me. This recipe is super easy; I use the marshmallow cream to give it a velvety texture and the coffee adds a deep flavor to this lovely concoction.
Chocolate Silk Pie
Filling:1 unbaked pie crust - rolled to 9 1/2 inches
1 - 7 oz jar marshmallow cream
1 cup semi sweet chocolate chips
1/4 cup of butter
2 oz unsweetened chocolate
2 tbs strong brewed coffee
1 cup heavy whipping cream
Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
Grated semi sweet chocolate for garnish
Directions:
Preheat oven to 450 degrees. Place rolled pie dough into pie plate, place foil over the top, pressing gently into the bottom, making sure the edges of the crust are covered. Bake for 10 minutes, take foil off and bake for about 5 more minutes, or until light golden brown. Set aside to cool.
In a small saucepan combine marshmallow cream, chocolate chips, butter, unsweetened chocolate, and coffee. Cook mixture over low heat, stirring frequently, until melted and smooth. Pour into a bowl, set aside to cool.
Place 1 cup heavy whipping cream in a bowl; beat on low-med until slightly thickened, increase speed to medium high and whip cream to stiff peak.
Fold whipped cream into chocolate mixture until completely combined; pour into cooled pie shell.
Whip 2 cups heavy whipping cream; beat on low-med until slightly thickened, gradually add powdered sugar, increase speed to medium high and whip cream to stiff peak.
Spread over pie. Cool pie for about 3 hours. With a microplane; grate semi sweet chocolate over top of pie to garnish.
