Chocolate Silk Pie

  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)

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