Chocolate Silk Pie
Serves: 8 servings
 
Ingredients
  • 1 unbaked pastry shell (9 inches)
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup (6 ounces) semisweet chocolate chips
  • ¼ cup butter, cubed
  • 2 ounces unsweetened chocoalte
  • 2 Tablespoons strong brewed coffee
  • 1 cup heavy whipping cream, whipped
  • Topping:
  • 1 cup heavy whipping cream
  • 2 Tablespoons confectioners' sugar
  • Chocolate curls, optional
Instructions
  1. Line pastry shell with double thickness of heavy-duty foil. Bake at 450 degrees for 10 minutes. Remove foil, bake 5 minutes longer. Cool on a wire rack.
  2. Meanwhile, combine the marshmallow cream, chocolate chips, butter, unsweetened chocolate and coffee in a heavy duty saucepan. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream, pour into crust.
  3. For topping, in a large bowl beat whipping cream until it begins to thicken. Add confectioners' sugar and beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired.
Notes
Recipe from Taste of Home
Recipe by Nutritious Eats at https://www.nutritiouseats.com/summer-memories-and-chocolate-silk-pie/