Chocolate Silk Pie

This pie recipe is nearly identical to the coconut cream pie recipe I posted a few weeks ago and is a testament to the versatility of a good basic recipe.  Rather than adding toasted coconut to the finished pudding you simply add in semisweet chocolate pieces.  The resulting filling is thick, creamy and decadent without being overly sweet.

I again made the pre-baked pie crust from the New Best Recipe cookbook and again ended up with a shrunken, bubbled and misshapen (though tasty) final product.  Hopefully I'll be able to post a winning pre-baked pie crust recipe in the future.

In the meanwhile, use whatever pie crust works for you and enjoy this extremely easy and delicious chocolate silk pie recipe.



You'll Need:

1 fully baked and completely cooled pie crust

Filling
1/4 cup corn starch
2 Tb. unsweetened cocoa powder
3/4 cup sugar
1/4 teaspoon salt
5 egg yolks lightly beaten
2 cups whole milk
1/2 cup evaporated milk
2 Tb butter
1 1/2 tsp vanilla
4 oz. semisweet chocolate,  cut into small pieces

Whipped Cream Topping
1 cup heavy cream
1 Tb sugar
1 tsp vanilla

Now You're Cookin':

In a medium saucepan whisk together sugar, corn starch, cocoa powder and salt.

Mix in egg yolks until fully incorporated then add milk and evaporated milk.

Turn heat on to medium and whisk constantly until mixture begins to boil (approximately 8 minutes) and continue to cook, stirring constantly, for one more minute.

Take thickened pudding mixture off of the heat and add in butter, vanilla extract and semisweet chocolate pieces.

Spoon hot pudding into a spare pie pan, cake pan, or other similarly sized shallow vessel.  Press plastic wrap into the top of the pudding and set aside to cool for 20 minutes.

Once the pudding has cooled for 20 minutes, spoon pudding into the prepared pie crust.  Press plastic wrap into the top of the pudding and put in fridge for at least 2 hours.

An hour before you would like to serve the pie, put the heavy cream, vanilla and sugar into a large mixing bowl and beat with a mixer until the cream has tripled in volume and will hold an almost stiff peak.

Spread whipped cream over the top of the pie

Return pie to refrigerator for at least 30 minutes before serving.