Ingredients with Measurements:
- 1 9-inch pie crust
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 6 ounces semisweet chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Special equipment needed:
- Pie dish
- Mixing bowls
- Whisk
- Saucepan
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pie crust in the pie dish and bake for 10-12 minutes or until golden brown. Set aside to cool.
3. In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside in the refrigerator.
4. In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
5. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
6. Remove the saucepan from the heat and stir in the chocolate chips, butter, and vanilla extract until smooth.
7. Pour the chocolate mixture into the cooled pie crust and smooth the top with a spatula.
8. Refrigerate the pie for at least 2 hours or until set.
9. Top the pie with the whipped cream before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 375°F
Serving size:
1 9-inch pie
Nutritional information:
Calories: 400
Fat: 25g
Saturated Fat: 14g
Cholesterol: 60mg
Sodium: 190mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- Graham cracker crust can be used instead of a regular pie crust.
- Milk chocolate chips can be used instead of semisweet chocolate chips.
- Whipped topping can be used instead of heavy cream.
Variations:
- Add a layer of sliced bananas or strawberries to the bottom of the pie crust before pouring in the chocolate mixture.
- Top the pie with chopped nuts or shaved chocolate.
- Use a chocolate cookie crust instead of a regular pie crust.
Tips and tricks:
- Make sure to whisk the chocolate mixture constantly to prevent it from burning.
- Use a high-quality chocolate for the best flavor.
- Chill the pie for at least 2 hours to ensure it sets properly.
Storage instructions:
Store the chocolate silk pie in the refrigerator for up to 3 days.
Reheating instructions:
The pie is best served cold, but if you prefer it warm, you can heat it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the chocolate silk pie on a decorative platter or cake stand.
Garnishes:
Top the pie with whipped cream and shaved chocolate.
Pairings:
Serve the chocolate silk pie with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
The chocolate silk pie is rich and decadent on its own, but you can serve it with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the chocolate mixture is too thick, add a little more milk to thin it out.
- If the pie crust is browning too quickly, cover it with foil while baking.
Food safety advice:
Make sure to refrigerate the pie after it has cooled to prevent bacteria growth.
Food history:
Chocolate silk pie is a classic American dessert that originated in the early 1900s.
Flavor profiles:
The chocolate silk pie is rich, creamy, and chocolatey with a buttery crust.
Serving suggestions:
Serve the chocolate silk pie as a dessert after a family dinner or at a holiday gathering.
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