Tuesday, March 27, 2007
Chocolate Silk Pie
CHOCOLATE SILK PIE
1 unbaked single pie crust
1 cup semisweet chocolate chips
1/2 cup (1stick) butter
1 cup sugar
pinch of salt
1 tbsp unsweetened cocoa powder
2/3 cup evaporated milk
1 tsp vanilla
Preheat oven to 350 degrees.
In large, microwave-safe bowl, melt chocolate chips and butter at 50% power for 2 minutes until butter is melted; stir until smooth, Whisk in salt, sugar, cocoa powder, eggs, evaporated milk and vanilla extract, whisk until well blended. Pour chocolate mixture into crust.
Bake 30 minutes or until filling has puffed, but center still wiggles. Cool completely.
2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla
Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned.
For a higher topping, use 3 egg whites, 6 tablespoons sugar, and 1/2 teaspoon vanilla.
Notes: Try baking pie shell 8 minutes in preheated 350 degree oven before filling shell. I have used half Splenda and half sugar with good results.