Tuesday, January 10, 2012



Have you ever had a cream pie dessert that, was (not only) outrageously delicious, but the "mouth feel" was absolutely sublime? That perfectly describes this chocolate silk pie; it is the smoothest, creamiest chocolate filling we have ever eaten !!

Sorry about not having a photo of the final decorated pie.

CRUST   (see note below)

1¼ cups flour
1/2 cup finely chopped nuts (use food processor)
1/4 cup brown sugar
1/2 cup butter

Combine the flour, finely chopped nuts and brown sugar; cut in the butter until  you get a crumb mixture. Make sure you don't press it into a ball = let it stay loose.  Spread the crumbs out on a cookie sheet and bake at 375 for about 12 minutes, or until they crisp up (stir them a couple of times while baking).  Cool for about 15 minutes, then press them on the bottom and up the sides of a 9" spring form pan.  Set aside.


2 cups semisweet chocolate chips
2 cups heavy whipping cream (divided)
2 tablespoons powdered sugar
2 teaspoons vanilla
8 ounces cream cheese (room temperature)

In a small microwave bowl, mix the chocolate chips and 1/2 cup of the cream. Heat on 50% power for about 2 minutes, then stir. If they aren't completely melted and smooth, continue microwaving on 50% power (30 seconds at a time), stirring each time.  My microwave oven took the initial 2 minutes plus about 20 more seconds. COOL MELTED CHOCOLATE FOR 20 MINUTES BEFORE USING!!

In a different bowl, mix the remaining 1½ cups of whipping cream, powdered sugar and vanilla. Beat on high until stiff peaks form, set aside.

In another large bowl, beat the cream cheese until fluffy, gradually mix in the melted chocolate mixture, beating until very smooth.  Gently fold in the whipped cream with a rubber spatula. Do this slowly so you don't deflate the air in the whipped cream..

Fill the pie crust with the filling, smooth the top and chill at least 4 to 6 hours (better overnight).

CRUST NOTE:  This crust was very tasty, but I don't think it was worth the extra effort.  I believe a graham cracker crust would be even better.  The next time I make this for a holiday, I have plans to use some of those tiny pre-made phyllo dough cups and just put the filling in those. I think they would be so festive and my family has really enjoyed the single serving desserts lately.
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