Chocolate Silk Pie

• Shortbread Crust:
• 1Cup (4 ounces) pecans
• _ 10oz. pkg of Lorna Doone shortbread cookies
• 6 T butter cut into pieces
• Filling:
• 1 pint heavy cream
• 6 T Sugar
• 6 Ounces Semi Sweet Chocolate (I used part dark chocolate)
• 1_ T Cornstarch
• 6 Large egg yolks
• _ t Vanilla
• 2 T Unsalted Butter

1. Crust:
2. Process (pulse) pecans and cookies until crumbs. Add butter and pulse just until combined. Spread in 8 - 9 inch pan.
3. Cook 20 - 25 minutes @ 350 degrees. Cool.
4. Filling:
5. Place in a small sauce pan Cream, Chocolate & 3 T sugar
6. Heat on medium whisking frequently - until chocolate melts
7. In a bowl combine cornstarch and remaining sugar
8. Add egg yolks and whisk
9. Add 2 T of chocolate mixture to egg mixture while whisking
10. Add egg/chocolate mixture to sauce pan of chocolate mixture
11. Cook until thick (2 minutes) Whisking constantly
12. Whisk in vanilla and butter
13. Pour into cooled crust and cover with plastic wrap
14. Refrigerate 3 - 48 hours
15. Sprinkle with cocoa and serve.

shortbread crust, pecans, t, filling, heavy cream, t sugar, sweet chocolate, t, egg yolks, t

Taken from www.epicurious.com/recipes/member/views/chocolate-silk-pie-50006615 (may not work)