Mexican Chocolate Silk Pie
Mexican Chocolate Silk Pie
Cortney Smith
8
20 minutes
20 minutes
Mexican
Dessert
Cortney's favorite verison of a Silk Pie!
Ingredients
6 ounces Mexican chocolate + extra for shavings
2 ½ cups heavy cream
1 cup unsalted butter, softened (2 sticks)
1 cup granulated sugar, divided
1 ½ teaspoons vanilla extract
½ teaspoon salt
3 large pasteurized eggs
1 teaspoon cinnamon
Optional: ¼ teaspoon cayenne, ancho or chipotle chili powder
1 Pie Crust, blind baked
Directions
Melt chocolate in a double boiler. The moment the chocolate is melted remove from heat and cool to room temperature.
Place the heavy cream in the bowl of an electric mixer with 1/4 cup sugar. Using a whip attachment, whip on high until the cream is whipped into firm peaks. Move the whipped cream into another bowl and refrigerate until ready to use.
Using the same mixing bowl and a paddle attachment, beat the butter and 3/4 cup sugar on high until light and fluffy, at least 3 minutes.
Turn on low and slowly add the cooled chocolate to the butter mixture, followed by the vanilla, cinnamon, chili powder and salt. Scrape the mixing bowl and beat again until smooth.
Turn the mixer on high. One at a time, add an egg and let the mixer beat the egg for at least 3 minutes, before adding the next egg. This insures a super silky texture. After 9 minutes of beating on high, turn the mixer off.
Gently fold 1/3 of the whipped cream into the mixture using a spatula. Fold until smooth.
Scoop the chocolate mixture into the cooled pie crust.
Top with the remaining whipped cream. Then shave chocolate over the top with a veggie peeler. Chill for at least 3 hours, until the chocolate filling is firm.