Fluffy Chocolate Silk Pie - cooking recipe

Ingredients
    1 (9 inch) unbaked pastry shells
    1 (7 ounce) jar marshmallow creme
    1 cup semi-sweet chocolate chips
    1/4 cup butter, cubed
    2 ounces unsweetened chocolate squares
    2 tablespoons strong brewed coffee
    1 cup heavy whipping cream, whipped
    Topping
    1 cup heavy whipping cream
    2 tablespoons confectioners' sugar
Preparation
    Line upricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
    Meanwhile, in a heavy sausepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust. Let chill at least 3 hours before topping with whipped topping.
    For topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over chilled filling. Garnish with chocolate curls if desired.

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