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Chocolate Silk Pie
Creamy Chocolate Mousse Pie
Crust:
4 oz. chocolate graham crackers
1/4 cup butter, melted
1 Tbls. sugar

Filling:
1 1/2 cups heavy cream
4 oz. bittersweet chocolate
2 oz. semisweet chocolate
1 Tbls. corn syrup
1/8 cup sugar
2 Tbls. amaretto liqueur (Optional)
1 Tbls. grand marnier (Optional)

 

In a food processor, blend graham crackers, melted butter and sugar. Pat this mixture evenly into a 9-inch pie plate to form a crust.

Bake at 350 degrees F. for 8-10 minutes. Allow to cool.

Heat 1/2 cup of the cream to boiling in pot or microwave. Pour over chocolate and allow to stand for a minute then mix until smooth.

Mix in Grand Marnier, let cool to room temp.

Beat heavy cream until soft peaks form.

Add the corn syrup and sugar and continue beating several minutes until it holds a peak.

Mix in Amaretto, if using.

Gradually fold 2/3 of the whipped cream into the chocolate.

Fill pie shell with chocolate mixture. Top with remaining whipped cream.

Refrigerate for at least 4 hours before serving.

Garnish with chocolate curls or crushed chocolate cracker crumbs, if desired.

Preparation Time: 40 minutes Serves: 8
Recipe Origin: United States
Submitted by:
Denverdoni
Colorado
United States
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