Sunday, December 2, 2012


I was at our ranch house and forgot to bring a pan from home so I had to make it in a disposable pan! 

Let me just say right now that this pie is the most delectable, smooth, satisfying chocolate pie I have ever eaten.  

I used to make a Chocolate Silk Pie that I adored but it is made with uncooked eggs and I just could not risk eating it.  I sure have missed that pie!  So, when I found this recipe in my "The Lady and Sons Just Desserts" cookbook by Paula Deen, I was hoping that it would be close to that Chocolate Silk I used to love!  

It did not let me is DIVINE!!  It is smooth as silk and is the most amazing chocoate pie I have ever eaten.  Now a pie this good is worth the extra effort that this one calls for.  I have made it several times and it does require cutting corners....but I tell you I think I could literally eat myself into chocolate heaven with this pie.

The pie "crust" is not a traditional one.  The "crust" is a meringue.  It is light and crunchy and goes perfectly with the chocolate mousse and the homemade whipped cream.

Oh and one more thing...start this pie early in the day!  It takes a few hours from start to finish.  

Let the ooh-ing and ahh-ing begin!!!


4 egg whites, at room temperature
1-1/3 cups sugar
2 teaspoons cornstarch
2 teaspoons white venegar
1/4 teaspoon pure vanilla extract

(3) 1-ounce squares unsweetened chocolate
4 egg yolks
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons water
1 cup heavy cream, whipped

Grease a 9 or 10 inch pie pan

Beat egg whites with a handheld electric mixer

Until soft peaks form

Stir together sugar and cornstarch in a bowl, then add 2 tablespoons at a time to egg whites

Beat well between additions until the THIRD addition

After THIRD addition, beat in vinegar

Before LAST addition, beat in vanilla

Turn into prepared pan

Push tightly against sides to form a pie crust

Place in oven and turn OFF oven heat

Leave pie for at least 3 hours

For filling, melt chocolate in top of a double boiler.  Since I don't have one, I just put water in a saucepot and rested the bowl with the chocolate on top of the saucepot.  Be careful to not burn yourself, the bowl gets hot.

In another bowl, beat yolks, sugar, salt, and water thoroughly

Stir mixture into melted chocolate

Cook over boiling water, stirring constantly

Until very thick

Set aside and cool completely

Put a bowl and your mixing beaters in the freezer

Pour 1 cup of whipping cream into the bowl and beat on high

I always add about 1 tablespoon of sugar and 1/2 teaspoon of vanilla

Beat until the cream becomes fluffy like Cool Whip.  This only takes about 2 minutes 

Fold the cooled chocolate mixture into the whipped cream

Mix thoroughly

Spoon into the meringue crust that has been cooled completely

Chill overnight.

Mix up another cup of whipping cream and dollop it on top before serving

Top with chocolate shavings and.....



Jeanne said...

Thanks for sharing! I'll have to try this one soon.

Little Magnolia Kitchen said...

Jeanne!!!! It worked...yayyyy!!!