Silk Pie
This pie comes from Matt Laws a colleague of Beth's from Honeywell. We
are making it right now, so I'll let you know how it is.
Graham Cracker Crust (For a nine inch pie pan)
- One cellophane package of graham crackers (Beth tried chocolate graham
crackers with no sugar.)
- .25 cup sugar
- .33 cup butter, melted
Grind the grahams in a blender. Add sugar and melted butter (you may
have to adjust the butter.. make sure that the graham sticks together
and of course you don't want too much butter. I find that humidity
makes a difference.) Press all of this into the pie pan. I refrigerate
the shell as I assemble the filling.
Filling
- 1.5 bars of nestle Unsweetened Chocolate baking bar
- .75 cup butter, softened
- .75 cup sugar (he adjusts it down to .5)
- 3 eggs, room temperature
- 2 tablespoons raspberry liqueur (optional)
- Whipping cream (optional)
Melt the chocolate bars. (I use the microwave.) Stir until smooth. In
a large bowl, combine the butter and sugar and beat until
fluffy... about four minutes. Add two eggs, one at a time, to the
sugar/chocolate mixture. Add them slowly. Just before you add the last
egg, add the liqueur.
Pour the mixture into your pie crust and chill for at least two hours
before serving. I find it best, if I take the pie out ten minutes
before I eat it.
Add whipping cream to the top of the pie as desired.
Top: Owen O'Malley