Way too, too fattening! However, it is awesome! We served this as one of the desserts for our Thanksgiving Dinner (for over 300) party. From Real Simple Magazine, November 2006 issue. Refrigeration time from 3 to 48 hours.
My Private Note
Units: US | Metric
- 2 pints heavy cream
- 6 ounces semisweet chocolate, roughly chopped
- 6 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 6 large egg yolks
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon cocoa
- 2Heat oven to 350ºF.
- 3In a food processor, pulse the pecans and cookies until crumbs form.
- 4Add the butter and pulse just until combined.
- 5Transfer the mixture to an 8 or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
- 6Bake the crust until slightly darkened, 20 to 25 minutes.
- 7Transfer pie plate to wire rack and let it cool completely (this can be made up to 24 hours ahead of time).
- 9In a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar.
- 10Cook over medium-low heat, whisking frequently, until the chocolate melts.
- 11In a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar.
- 12Add the egg yolks and whisk.
- 13Bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set).
- 14Add 2 tablespoons of the simmering chocolate mixture to the egg mixture.
- 15Whisking constantly, slowly add the egg mixture to the pan.
- 16Cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes.
- 17Remove from heat.
- 18Add the vanilla and butter.
- 19Whisk until the butter melts.
- 20Pour the filling into the crust.
- 21Place a piece of plastic wrap directly against the surface of the filling.
- 22Refrigerate for at least 3 hours and up to 48 hours.
- 23Remove the plastic wrap and sprinkle with the cocoa.
- 24With an electric mixer on medium-high, beat the remaining 1 pint of cream.
- 25Serve as an accompaniment with the pie.
Browse Our Top Pies and Tarts Recipes
Nutritional Facts for Chocolate Silk Pie With Shortbread-Pecan Crust
Serving Size: 1 (210 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1183.5
- Calories from Fat 1010
- Total Fat 112.3 g
- Saturated Fat 59.7 g
- Cholesterol 472.5 mg
- Sodium 185.2 mg
- Total Carbohydrate 46.2 g
- Dietary Fiber 7.1 g
- Sugars 17.4 g
- Protein 13.0 g