Chocolate Silk Pie
Ingredients:
- baked pie crust, chilled - 1 - 9 inch
- sugar, divided - 1 cup
- light brown sugar - 1/4 cup, packed
- salt - 1/4 tsp
- eggs - 3
- good quality bittersweet chocolate chips - 6 ounces
- vanilla extract - 1 1/2 tsp
- unsalted butter, room temperature - 8 T
- heavy cream - 1 1/4 cups
- unsweetened cocoa powder - 3 T
- Topping --
- heavy cream - 2 1/2 cups
- sugar - 5 T
- dark chocolate, shaved or curled - 2 - 3 ounces, garnish
Instructions:
In the top of a double boiler or heat proof bowl, combine 3/4 cup plus 2 T sugar, brown sugar, salt and eggs, set over a pan of simmering water. Allow mixture to heat over simmering water, whisk constantly, until it reaches 160 degrees on a candy thermometer, about 8 minutes. Remove from heat, add chocolate chips, stir until chocolate has melted and smooth, mix in vanilla. Let mixture rest until it reaches 75 degrees, stir occasionally (place in refrigerator to cool faster).
In a bowl, with mixer on medium speed, whip butter until pale and fluffy. Add cooled chocolate mixture, whip on high speed until pale and fluffy, about 6 minutes longer.
In a second bowl, whisk together cocoa and 2 T sugar, while whisking, slowly pour in 1/2 cup heavy cream, stir until smooth. Add 3/4 cup heavy cream, with mixer set on high speed, whip until stiff peaks form. Fold whipped cream mixture into melted chocolate chip mixture. Evenly pour into prepared pie crust. Cover with foil (sealing foil around edges) place in refrigerator overnight.
Prepare topping -- in a bowl, whip 2 1/2 cups heavy cream until soft peaks form. Add sugar, whip until stiff peaks form. Just before serving, spread topping over pie. Garnish top with chocolate. Serve chilled, store covered in the refrigerator.
