French Silk Pie

Posted by: Barb

You can make this as a whole pie, or mini pies in cupcake pans. Instead of making homemade whipped cream, you could substitute cool whip.

Ingredients

• 1 unbaked pastry shell (9 inches)
• 1 jar (7 ounces) marshmallow creme
• 1 cup (6 ounces) semisweet chocolate chips
• 1/4 cup butter, cubed
• 2 ounces unsweetened chocolate
• 2 tablespoons strong brewed coffee
• 1 cup heavy whipping cream, whipped
• 
  TOPPING:
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• Chocolate curls, optional

Directions

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
• Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust.
• For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired. Yield: 6-8 servings.
  
  How-To: For quick chocolate curls: Use a vegetable peeler to "peel" curls from a solid block of chocolate. To keep the strips intact, allow them to fall gently onto a plate or a single layer of waxed paper. If you get only shavings, your chocolate may be too hard, so warm it slightly.

http://www.tasteofhome.com/Recipes/Chocolate-Silk-Pie