Satisfy your family’s chocolate craving in a big way with this simple-to-make yet oh, so delicious double-wide chocolate silk pie. Rest assured, if chocolate silk pie is not *your* favorite, it is someone’s near you!
This chocolate silk pie is built from the ground up with eggs, milk, cream, chocolate and sugar and Nabisco Famous Chocolate Wafers, with the addition of melted chocolate and butter, that makes the crust unique. Great job by Nabisco in making one of the ultimate factory-made, processed foods into a stellar recipe ingredient in some of our favorite desserts such as this silk pie recipe and a perennial favorite, “Chocolate Refrigerator Roll”, recipe for which is found on the back of the box.
Here is my dog Nugget and a Famous Chocolate Wafer, by Nabisco. I ate the wafer and she had a dog biscuit.
You need a LARGE pie dish for this recipe. I used an Emile Henry Pie Dish that my sweet mother-in-law Fran gave me for my birthday this year and this 9 inch dish with a ruffled edge gives you the the depth and height for a truly colossal pie, worthy of bringing to a feast. The finished pie is 3 inches thick and this dessert can easily feed 16 people.
Place 60 chocolate wafers into a sturdy and large Hefty bag and roll until crumbled.
Melt 1/2 cup semi-sweet chocolate chips with 1 1/2 sticks of unsalted butter.
Blend melted chocolate and butter with chocolate wafer crumbles.
Place crust mixture into pie plate and pat down until even all around.
Gently tamp down all around and once you’ve made it even, place covered in freezer to harden while you prepare filling.
Whisk together 1/13 cups sugar, 1/2 cup potato starch, 1/4 cup of cocoa powder and a 1/8 tsp of salt.
You can separate 12 egg yolks, storing the whites for a future sponge cake, if you like. Use your fingers as scissors to “cut” the egg white away from the yolk. I am a believer in using the whole egg, so if you are using whole eggs, use 6 whole eggs.
MIx the eggs into the chocolate mixture.
Gently whisk in 1 cup whipping cream.
Mix the eggs into the dry mixture, add a teaspoon of almond extract and a teaspoon of vanilla then add 1 cup whipping cream and 4 cups of milk.
Whisk in 2 cups of milk until thoroughly mixed.
Weigh out 12 ounces of semi-sweet chocolate.
Bring mixture to a boil, and boil for a minute, to get the starch working. Pull the mixture off the heat,
Whisk in the chocolate chips off the heat.
Remove pan from heat and whisk chips into mixture until creamy.
Once smoothed, refrigerate until use and serve with whipped cream.
Chocolate Silk Pie
Serves 16
Pie Filling
1 1/3 cups sugar
1/2 cup potato starch
4 Tbsp cocoa powder
1/8 tsp salt
12 egg yolks or 6 whole eggs
4 cups milk
1 cup whipping cream
12 ounces semi-sweet chocolate
2 tsp vanilla
Topping
1 cup whipping cream, beaten with 2 tbsp sugar and 1 tsp vanilla
Crust:
60 Nabisco Famous Chocolate Wafers
1 1/2 sticks unsalted butter
1/2 cup melted semi-sweet chocolate chips
Spray a 9-inch pie dish with canola oil and set aside. Place 60 chocolate wafers into a Hefty bag and close. Using a rolling pin or bottle, crush the wafers until the crumb is very small. Melt the butter and semi-sweet chocolate chips in the microwave. Add to the crumbs and blend until thoroughly mixed. Press crust mixture evenly around pie plate, cover and place in freezer.
Mix together the sugar, potato starch, cocoa and salt in a medium-sized saucepan. Whisk in eggs then cream and milk. Place saucepan over medium-high heat until the mixture has boiled one minute, stirring constantly.
Remove from heat and beat in the chocolate chips until the mixture is smooth. Remove pie dish from freezer and pour hot filling into pie dish. Smooth out top then refrigerate until ready to use. Decorate and serve with whipped cream.
Enjoy!
Cooky
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