Britesea
Sustainability Master
I didn't have any vanilla wafers, so I used a graham cracker crust of 10 crushed graham crackers, 6 Tablespoons melted butter, and 1/3 cup sugar; it turned out great!
I also didn't have the unsweetened baking chocolate, so I made a substitute using 3 Tablespoons dark cocoa and 1 Tablespoon refined coconut oil for each ounce. (I used the refined stuff so I didn't have a coconut flavor, although that might have been a nice effect too)
No Bake French Silk Chocolate pie
Ingredients
Crust
1 1/2 cups vanilla wafer cookie crumbs
1/3 cup butter, melted
Filling
2/3 cup granulated sugar
2 eggs
2 oz unsweetened baking chocolate
1/3 cup butter, softened
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
Chocolate curls or chocolate shavings
Directions
In large bowl, mix cookie crumbs and melted butter until crumbs are moistened and coated with butter. Press mixture in bottom and up side of 9-inch pie plate. Refrigerate 10 minutes.
In 1-quart saucepan, beat granulated sugar and eggs with whisk until blended. Cook over medium heat until instant-read thermometer reads 160°F. Mixture should thicken slightly and coat back of metal spoon.
Remove from heat; stir in chocolate until melted and smooth. Cool slightly; mix in softened butter until well incorporated. Let cool until just warm; stir occasionally as it cools.
In large bowl, beat whipping cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Fold half of the whipped cream into the chocolate mixture; pour into chilled pie crust. Top center of pie with remaining whipped cream. Garnish with chocolate curls or chocolate shavings.
Refrigerate until ready to serve. Cover and refrigerate leftovers.
I also didn't have the unsweetened baking chocolate, so I made a substitute using 3 Tablespoons dark cocoa and 1 Tablespoon refined coconut oil for each ounce. (I used the refined stuff so I didn't have a coconut flavor, although that might have been a nice effect too)
No Bake French Silk Chocolate pie
Ingredients
Crust
1 1/2 cups vanilla wafer cookie crumbs
1/3 cup butter, melted
Filling
2/3 cup granulated sugar
2 eggs
2 oz unsweetened baking chocolate
1/3 cup butter, softened
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
Chocolate curls or chocolate shavings
Directions
In large bowl, mix cookie crumbs and melted butter until crumbs are moistened and coated with butter. Press mixture in bottom and up side of 9-inch pie plate. Refrigerate 10 minutes.
In 1-quart saucepan, beat granulated sugar and eggs with whisk until blended. Cook over medium heat until instant-read thermometer reads 160°F. Mixture should thicken slightly and coat back of metal spoon.
Remove from heat; stir in chocolate until melted and smooth. Cool slightly; mix in softened butter until well incorporated. Let cool until just warm; stir occasionally as it cools.
In large bowl, beat whipping cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Fold half of the whipped cream into the chocolate mixture; pour into chilled pie crust. Top center of pie with remaining whipped cream. Garnish with chocolate curls or chocolate shavings.
Refrigerate until ready to serve. Cover and refrigerate leftovers.
