Chocolate Silk Pie

This recipe is a repost.  I shared it a long while back, but made it for the millionth time this past weekend for Thanksgiving and thought it deserved another shout out.  I made it in actual pie form this time although it can also be made in individual servings like I did here.  This is always a hit and oh so easy, especially if you have a stand mixer.  

CHOCOLATE SILK PIE

• 1 cup butter, softened
• 1 1/2 cups sugar
• 3/4 cups cocoa
• 4 tablespoons vegetable oil
• 2 teaspoons vanilla
• 4 eggs
• pie crust (see recipe below for graham cracker crust)

Combine butter, sugar, cocoa, and oil in a mixer and beat for a significant amount of time.  


NOTE:  I usually turn on the mixer and walk away.  The sugar will not be dissolved even after a significant amount of time.  Don't be alarmed.  


Add vanilla and eggs, one at a time.  Beat well after each egg and scrape the bowl several times.  Mixture will get lighter and fluffier as you continue to beat.  


Put mixture in pie crust and chill for as long as possible, a few hours at minimum. 


Note on Crust:  You can use a traditional pie crust or a graham cracker crust.  I personally prefer a graham cracker crust (see recipe below).  


Serve with whipped cream and top with chocolate shavings if so desired.


Source:  Marsha Porter

GRAHAM CRACKER CRUST

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1/4 cup sugar
• 6 tablespoons (3/4 stick) butter, melted

Preheat oven to 350 degrees.  


Combine graham crackers, sugar, and butter in a bowl


Press mixture into a 9-inch pie pan making sure the sides and bottom are an even thickness.


Note:  I like to use my hands and a tart tamper to get the graham cracker crumbs evenly spread and pressed. 



Bake for 10 minutes.  Allow to cool completely.  


Source: Ina Garten

Cherry Crisp

I love a good crisp.  I think I'd almost always prefer crisp to pie.  The crumbly topping is so delicious, and in my opinion, better than pie crust.  And, when it's warm and served with a scoop of melty vanilla ice cream?!  Good night.  Also, good news, crisp is WAY easier to make than pie!  It's a no-brainer, really.

CHERRY CRISP

Cherry Filling:

• 6 cups pitted cherries (fresh, frozen, or canned)
• 1/2 cup sugar
• 3 tablespoons flour
• 1 teaspoon vanilla

Topping:

• 3/4 cup oats
• 1/2 cup brown sugar
• 3/4 cup flour
• 1/3 cup sliced almonds
• 1/2 teaspoon salt
• 1/4 teaspoon almond extract 
• 5 tablespoons butter, melted 

Mix cherries, sugar, flour, and vanilla and transfer to a 9-inch square baking dish.


Mix oats, brown sugar, flour, almonds, salt, almond extract, and melted butter until crumbly.


Spread topping mixture on top of filling.


Bake at 350 degrees for 30-45 minutes or until hot and bubbly.


Source:  Not totally sure; I looked at and modified several recipes.

Peppermint Pie

I had some leftover Trader Joe's Candy Cane Joe-Joes and wanted to make something festive.  This is what happened: Candy Cane Joe-Joe crust, thin layer of ganache, chocolate silk pie filling, peppermint fluff, topped with crushed candy canes!!  I combined a few things that I love to make up this little number that I will call peppermint pie.  I'm not really sure that it's a pie, but don't know what else to call it.  I made it in a springform pan and like the way it looked when finished.  You could definitely make it in a pie pan if you don't have a springform.  I'm going to make it again for Christmas Eve and can't wait to enjoy the fluffy goodness.   

This was really easy, but just a little time consuming because it needs time to freeze and set up.  The nice thing is you can make it ahead of time.

PEPPERMINT PIE

Before starting, line the sides of a spring form pan with foil.  This will make removing the pie in the end easier and less messy. 


CRUST

• 2 cupsTrader Joe's Candy Cane Joe-Joe crumbs (about 20 cookies)
• 3 tablespoons butter, melted

Combine cookie crumbs and melted butter.


Press into the bottom of a spring form pan. 


Bake at 350 degrees for 10 minutes. 



GANACHE

• 1/2 cup cream
• 3 ounces semisweet chocolate, chopped

Pour 1/2 cup cream in a small saucepan and heat over medium heat until simmering.


Pour the hot cream over the chopped chocolate and set aside (without stirring) for 3-5 minutes.


Whisk until combined and glossy smooth. Cool the ganache to room temperature by whisking quickly for a few minutes.


Spread the ganache over the bottom and place in the freezer while you make the next layer. 



CHOCOLATE SILK PIE

• 1/2 cup butter
• 3/4 cups sugar
• 6 tablespoons cocoa
• 2 tablespoons vegetable oil
• 1 teaspoons vanilla
• 2 large eggs

Combine butter, sugar, cocoa, and oil in a mixer and beat for a signficant amount of time.


NOTE: The sugar will not be dissolved yet. Don't be alarmed.


Add vanilla and eggs, one at a time. Beat well after each egg and scrape the bowl several times.


Mixture will get lighter and fluffier as you continue to beat.


Add mixture on top of the set ganache and smooth evenly. 


Place in freezer for several hours. 



PEPPERMINT FLUFF

• 1 (13 ounce) bottle marshmallow cream
• 1/4 cup milk
• 1/2 teaspoon peppermint extract OR 1/8 teaspoon peppermint oil
• 2 cups whipping cream, whipped
• 1-2 candy canes, crushed

Mix together marshmallow cream and milk using a whisk.  (It takes a while to incorporate the milk into the blob of marshmallow cream.  Stick with it, it'll eventually come around.)


Add peppermint oil.


Fold in whipped cream.


Spread mixture on top of frozen chocolate silk pie.


Sprinkle crushed candy canes on top.


Return to the freezer and freeze for several more hours. 


Let sit out for a few minutes before cutting and serving.


Remove spring form pan and foil from sides. 


Cut into generous slices. 


Source:  Megan Porter

Banoffee Pie

I love this time of year because I have lots of reasons to make dessert.  I'm having fun trying to decide what I'll make for Thanksgiving. 

I made this last week to celebrate a friend's birthday.  I made it in individual glasses which worked well because I didn't need a whole pie.  There are lots of recipes for banoffee pie around the internet.  I'd like to try this one from Mel's Kitchen Cafe sometime soon.

I got this particular recipe from a friend several years ago.  I was very perplexed when she explained to me how to make the dulce de leche:  boil a can of sweetened condensed milk for 3 hours.  I asked her SEVERAL times about not opening the can.  It seemed confusing.  I've made dulce de leche this way many times with success, but read recently that BPA from the can can leach into the sweetened condensed milk, which makes sense.  So, I tried David Lebovitz's method which is the fastest I have found.  You can also cook it in jars in a crock pot, but it takes a while.  So, for banoffee pie, start by making the dulce de leche.  You can do this ahead of time and keep it in the refrigerator. 

BANOFFEE PIE

• graham cracker crust, recipe found here
• 2-3 bananas, sliced
• 1 can (14 ounces) sweetened condensed milk, made into dulce de leche (see below)
• 2 cups whipping cream, prepared (see below)
• 1 teaspoon vanilla
• 3-4 tablespoons sugar
• milk chocolate, ganache, or good chocolate topping

DULCE DE LECHE

Preheat the oven to 425 degrees.


Pour one can (14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.


Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.


Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).


Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool.


Once cool, whisk until smooth.


Source:  David Lebovitz



WHIPPED CREAM

Pour whipping cream and 1 teaspoon vanilla into bowl.


Use hand or stand mixer to whip the cream. 


Add sugar, 1 tablespoon at a time and mix well until it thickens.


NOTE:  Taste the cream to make sure it is as sweet as you'd like before it gets thick.  It will be grainy if you add the sugar too late. 



ASSEMBLING THE PIE

Place sliced bananas in the bottom of a baked pie shell. 


Drizzle dulce de leche on top of the bananas and spread evenly. 


Top with prepared whipped cream and drizzle chocolate on top.


Lucky for me, I had this Fran's chocolate to use on top.  I love good teacher gifts.

Source:  Karen Linn

Chocolate Silk Pie

My mom made this pie growing up.  It was always my Grandpa's favorite.  I recall having it for many breakfasts the day after Thanksgiving.  I rediscovered this treasure a few years back when I was wanting a chocolate pie recipe to serve at book club.  We had read The Help and I thought I was hilarious for serving chocolate pie. 

You can make this in a regular pie crust or in a graham cracker crust, my personal favorite.  It's also fun to make in individual serving glasses.  I did that this last time in little Ikea juice glasses.  Makes for a nice and easy presentation.  Also helps with portion control.   

CHOCOLATE SILK PIE

• 1 cup butter
• 1 1/2 cups sugar
• 3/4 cups cocoa
• 4 tablespoons vegetable oil
• 2 teaspoons vanilla
• 4 eggs

Combine butter, sugar, cocoa, and oil in a mixer and beat for a significant amount of time. 


NOTE:  The sugar will not be dissolved yet.  Don't be alarmed. 


Add vanilla and eggs, one at a time.  Beat well after each egg and scrape the bowl several times.


Mixture will get lighter and fluffier as you continue to beat. 


Put mixture in pie crust and chill.


Serve with whipped cream.


NOTE:  If you're going the route of making individual servings, use this graham cracker crust recipe.  Put a small amount of the graham cracker mixture in the bottom of each glass and use a tart tamper to flatten it out.  No need to bake.  Yields: 10 individual servings   


Source:  Marsha Porter