Saturday, September 17, 2011

Mini Chocolate Silk Pies


Decadence is chocolate silk pie.  No joke.  It is simple, rich, sweet, and calorie rich.  But it is worth it.

I have made this a few times with different recipes, and the recipe is always almost exactly the same.  This time, I took a bit of creative license and came up with something delicious.

Melt and allow to cool to room temperature:
2 oz. of unsweetened baking chocolate.

Cream until light and fluffy:
1/2 cup butter (salted creates a more complex flavor)
3/4 cup sugar.

Add:
Cooled chocolate
1 tsp vanilla

Add and beat one at a time for five minutes:
2 eggs*

Distribute into 6 mini graham cracker crusts and refrigerate for 2 hours.

Right before serving, whip 1 cup of whipping cream, 1 T powdered sugar, and 2 t of your favorite liqueur.  I used a fig cognac liqueur.  Put a dollop of whipped cream on each mini-pie.

Use a micro-plane to shave bittersweet chocolate over the top of each.  Serve.  Enjoy. 


*If you are concerned about using raw egg, you can pasteurize your eggs by following this process.  Be careful to follow it exactly, or your eggs will cook! 

5 comments:

  1. These pies are a perfect portion! So cute!

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  2. Thanks Eftychia, I thought they were a great size too!

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  3. Aww, those mini pies are so cute and they look really fluffy and good!

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  4. I do not make pies very often, since our family is small. However, mini individual pies are a great idea! A cold chocolate cream pie does sound tasty...thanks for sharing this one!

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