Friday, November 21, 2014

Cinnamon Chocolate Silk Pie


Pie is something heavenly.  There really is no better part of Thanksgiving dinner than the pie...and I am someone who loves turkey, cranberry sauce, and rolls...pie kicks them all to the curb!

As you're getting your Thanksgiving pies ready, you should definitely make this one.  It is my variation on a French Silk pie, and from what I was able to taste when I licked the spatula once it was all done, it is fantastic!  Alas, this particular pie met an untimely death before I was actually able to try it in finished form, but the bits I tried were amazing, and I plan to make it again!

And possibly eat the entire thing...

Cinnamon Chocolate Silk Pie


1 c. butter (softened)
1 c. sugar
4 oz. German Sweet Chocolate
1 tsp vanilla
1/4 tsp cinnamon
4 eggs (room temperature)


3 cups whipping cream
3/4 c. powdered sugar
chocolate shavings (or chocolate curls)


Melt the chocolate in the microwave using about 3 30-second bursts, stirring the chocolate after each heating.  Allow to cool to room temperature.

In your stand mixer, beat together the butter and sugar with the whisk attachment until fluffy.  Add the cooled chocolate and beat until fully incorporated. Mix in the vanilla and cinnamon until smooth.

Now comes the part that takes some patience...Each egg needs to be beaten into the filling for a full 5 minutes, so 20 minutes total.  Your mixer does all the work, but you need to be patient.  Once the first egg is put in, allow it to beat for 5 minutes, then add the next egg, and so on.

Pour the filling into a baked, cooled pie shell.  Refrigerate at least 3 hours.


In a large bowl, whip the cream with the powdered sugar until fairly stiff peaks form.  Spoon onto your chilled pie, creating peaks.

Sprinkle with cinnamon and top with chocolate shavings (or chocolate curls if you have the time to melt chocolate and make them, which I did not).

Refrigerate until served.


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