I've made this a couple of times, my kids like it, its pretty easy and quick to make (2o minutes). You will have to wait a while for it to set (4 hours chilling), but if you don't feel like waiting, feel free to eat it before then. I follow the recipe with the chocolate cookie pie crust, it's the best!
From your Kitchen
Granulated Sugar
Eggs
Unsweetened Chocolate
Vanilla Extract
Butter (1 stick)
Heavy Cream
Powdered Sugar
Chocolate Cookie Wafers
Ingredient Measurements
2/3 granulated sugar
2 large eggs
4 tablespoons of unsweetened chocolate, chopped
1 tsp of pure vanilla extract
1/3 cup butter (2/3 stick) at room temperature
2/3 cup of heavy cream
1/4 cup of powdered sugar
Chocolate Cookie Pie Crust
5 ounces of chocolate cookie wafers - crushed
(approx. 1/2 cup)
1/4 cup of granulated sugar
8 tablespoons of melted butter
Let's Get Started!
I learned from the first time I made this pie, to start with the crust first!
Preheat the oven to 350 degrees F, Process the cookie wafers in a food processor until it resembles sand, add in sugar and butter and mix well.
Press the mixture into bottom and sides of the 9 inch pie pan and bake for 8 minutes.
Let this cool while you prepare the mixture.
In a small saucepan, whisk together and blend granulated sugar and eggs over low heat until it either reaches 160 degrees F and it coats the back of the spoon. Remove from heat and add in chocolate and vanilla and stir until smooth. Set aside and let cool for about 5 minutes.
In a stand mixer, cream butter for about 5 minutes until light and fluffy on medium with the paddle attachment.
In another bowl, beat the heavy cream with a hand mixer until it begins to thicken approximately 3-4 minutes. Add in powdered sugar and beat low until peaks begin to form. Fold in the chocolate mixture.
Pour into the pie crust that has been cooling on the counter while you make the filling. Refrigerate until well chilled, 4 hours or overnight, it usually depends on how I'm feeling LOL.
After it's been chilling, I make whipped cream topping by whipping some heavy cream (1cup or so) and adding a couple of tablespoons of powdered sugar and shave some chocolate to garnish the top.
Enjoy and store in the fridge for up to 5 days!
Follow the link below if you would like to print off the Magnolia French Silk Pie Recipe cards.
https://imgstore.sndimg.com/magnolia/documents/3b79dd29-630f-41e2-b5cc-6e3f94c5d063.pdf
No comments
Post a Comment