Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Chocolate Silk Pie Recipe

kept byLocknessie
recipe bytasteofhome.com
print
Ingredients: 

1 unbaked pastry shell (9 inches)
1 jar (7 ounces) marshmallow creme
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed
2 ounces unsweetened chocolate
2 tablespoons strong brewed coffee
1 cup heavy whipping cream, whipped
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Chocolate curls, optional


Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust.
For topping, in a large 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. Yield: 6-8 servings.

How-To: For quick chocolate curls: Use a vegetable peeler to "peel" curls from a solid block of chocolate. To keep the strips intact, allow them to fall gently onto a plate or a single layer of waxed paper. If you get only shavings, your chocolate may be too hard, so warm it slightly

See more at http://www.tasteofhome.com/Recipes/Chocolate-Silk-Pie

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Kept by

1st Keep
Locknessie's picture
Locknessie
Also Kept By
studioroom's picture
studioroom

Top Recipe Keepers





Share with Facebook