Monday, March 7, 2011

Chocolate Silk Cream Pie

About a week ago I had a serious chocolate craving, and an abundance of whipped cream in my fridge.  I had seen this recipe on and it looked amazing!  Trust me, you want to check out her site!  It has such amazing ideas and recipes, and her pictures of her creations make my mouth water every time!

This pie did not disappoint, it was absolutely perfect! It was chocolaty, creamy, and it melted in your mouth on every bite.

I was a little bit worried that my pie wouldn't set because I don't have much experience with thickening egg yolks, but with a little bit of patience everything worked out great!

I topped my chocolate silk cream pie with some fresh sweetened whipped cream and it was the perfect addition.

I cannot rave enough about this pie! Next time you need a delicious dessert, or a serious chocolate fix, this is the perfect thing to whip up.

Chocolate Silk Cream Pie
  • about 20 oreos
  • 6 tbsp butter, melted
  • 5 egg yolks
  • 1 1/2 cups whipping cream
  • 3 tbsp sugar
  • 1/8 tsp salt
  • 1 1/2 tsp vanilla
  • 10 oz semi-sweet chocolate chips
  • 1 cup whipping cream (for top layer)
  • 2 tbsp icing sugar (for top layer)
  1. To make the pie crust, pulse the oreos in a food processor (or smash in a plastic bag) until you have fine crumbs
  2. Add the melted butter to the oreo crumbs and pulse a couple more times (or mix by hand)
  3. Press the oreo crust into a pie plate and set aside in the refrigerator
  4. Place the cream in a double broiler (over simmering water) and heat until scalded (when there are bubbles along the edge of the cream)
  5. Whisk in the sugar and the salt and mix until dissolved
  6. Give the egg yolks a quick stir, and then pour about a 1 tablespoon of the hot cream into the yolks (to temper) and then pour the egg yolks into the heavy cream on the double broiler
  7. Whisk the egg yolk/cream mixture occasionally until it starts to thicken
  8. The mixture is thick enough when it coats the back of a spoon (this took me about 10 - 12 minutes)
  9. When the mixture is nice and thick, remove from heat and pour in the vanilla and chocolate chips
  10. Stir until smooth and then pour into the pie plate
  11. Let the pie cool to room temperature, and then cover with plastic wrap (press it right onto the surface of the pie filling) and then place the whole thing in the fridge for at least 4 hours to set
  12. When the pie has set and you are ready to serve, beat the whipping cream and icing sugar together until stiff peaks form. 
  13. Spread the whipping cream on top of the chocolate filling, or serve dollops of whipping cream on top of each piece of pie
  14. Enjoy!

1 comment: