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Thanksgiving: Chocolate Silk Pie

Source of Recipe


Real Simple, November 2006






List of Ingredients



• 2 pints heavy cream
  
• 6 ounces semisweet chocolate, roughly chopped
  
• 6 Tbsp sugar
  
• 1-1/2 Tbsp cornstarch
  
• 6 large egg yolks
  
• 1/2 tsp vanilla extract
  
• 2 Tbsp unsalted butter, at room temperature
  
• 1 Shortbread-Pecan Crust (recipe follows)
  
• 1 Tbsp cocoa
  






Instructions



1. In a small saucepan, combine half the cream, the chocolate, and 3 tablespoons of the sugar. Cook over medium-low heat, whisking frequently, until the chocolate melts. In a bowl, combine the cornstarch and the remaining sugar. Add the egg yolks and whisk.
   
   
2. Add 2 tablespoons of the warm chocolate mixture to the egg mixture. Whisking constantly, slowly add the egg mixture to the pan. Cook, still whisking, until thickened, 2 minutes. Remove from heat. Add the vanilla and butter. Whisk until the butter melts.
   
   
3. Pour the filling into the crust. Place a piece of plastic wrap directly against the surface of the filling. Refrigerate for at least 3 hours and up to 48 hours. Sprinkle with the cocoa. With an electric mixer on medium-high, beat the remaining cream. Serve with the pie.
   
   Serves 6 to 8
   
   ............
   
   
   SHORTBREAD-PECAN CRUST
   
   • 1 cup (4 ounces) pecans
   • 1/2 (10-ounce) box shortbread cookies (such as Lorna Doone)
   • 6 Tbsp unsalted butter, cold, cut into pieces
   
   Heat oven to 350° F. In a food processor, pulse the pecans and cookies until crumbs form. Add the butter and pulse just until combined. Transfer the mixture to an 8- or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
   
   Bake the crust until slightly darkened, 20 to 25 minutes. Transfer pie plate to a wire rack and let cool. (You can set the baked crust aside at room temperature for up to 24 hours.)
   
   Makes one 8- or 9-inch crust.