One of my all-time favorite things to do is to cook with my nephew Cahlin. Â While staying with him this weekend, we cooked up a storm – nachos for an evening snack, pancakes for a breakfast treat. Â But the best thing we made was the chocolate silk pie we whipped up for his father/my “brother” for his birthday treat. Â This no-bake pie (though it uses raw eggs, so use organic & cage-free, folks) was creamy, rich, and even had my sweets-adverse father reaching for seconds. Â Here’s the recipe, folks.
No-Bake Chocolate Silk Pie (recipe from allrecipes.com)
Crust:
Ingredients:
1.5 cups of fine Nilla wafer crumbs
1/3 cup butter, melted
Directions:
- Crush Nilla wafers into crumbs. Â Fill a sandwich baggie of Nilla wafers, press out air and seal. Â Insert baggie into another baggie, press out air, and seal. Â Insert baggies into yet another baggie. Â Use a rolling pin to pulverize wafers into crumbs. Â (Or make Nilla wafer crumbs in the food processor).
- Mix wafer crumbs with melted butter thoroughly.
- Press wafer-butter mixture into pie pan.
Pie:
Ingredients
- 1/2 cup butter, room temperature
- 3/4 cup white sugar
- 2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 2 eggs
- 1 prepared 8 inch pastry shell, baked and cooled
Directions
- Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended.
- Melt chocolate in a double broiler, and thoroughly mix chocolate and vanilla extract into mixture.
- Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
- Refrigerate at least 2 hours before serving. (we refrigerated for about 24 hours, and garnished with whipped cream and white and dark chocolate shavings. Â I would recommend refrigerating for about 4 hours for the best texture)
