Saturday, October 11, 2014

Saturday Recipe

When I was looking into a name change, I was requested to provide more chocolate so herewith, something good and chocolatey from the LCBO Food and Drink. Not that difficult to make either.



Chocolate Almond Silk Pie

By: Marilyn Bentz-Crowley
 


American Southerners adore rich desserts—and this decadent silk pie is certainly Chocolate Almond Silk Piethat. Do buy premium semi-sweet or bittersweet chocolate as it makes a huge difference and large grocery store bars are a terrific buy. If you prefer not to use raw eggs in this unbaked treat, purchase the egg mixture of yolks and whites sold in small milk-style cartons as the contents are pasteurized.

Crust

½ cup (125 mL) toasted almond slices or slivers
1½ cups (375 mL) chocolate baking crumbs
¼ cup (50 mL) melted unsalted butter


Filling

1 cup (250 mL) whipping cream
8 oz (250 g) semisweet or bittersweet chocolate
⅓ cup (75 mL) unsalted butter
¼ to ⅓ cup (50 to 75 mL) granulated sugar
2 eggs or ⅓ cup (75 mL) pasteurized eggs
1 tsp (5 mL) pure vanilla extract
½ cup (125 mL) toasted sliced or slivered almonds
½ pint (275 mL) fresh raspberries (optional)

1. Make crust. Coarsely chop almonds, stir in crumbs and butter until moistened. Line bottom of a 9-inch (23-cm) removable-bottom tart pan with a round of parchment or waxed paper. Press crumbs into bottom and up sides fully to very top. Chill, uncovered, while making filling.
2. Make filling. Heat cream in a heavy small pan over medium-low heat for 8 minutes, or until very hot, but not boiling. Cut chocolate into small chunks; there will be about 1½ cups (375 mL). Remove cream from heat; stir in chocolate until melted and mixture is smooth and glossy.
3. Meanwhile, using a mixer, briefly beat butter with sugar (use greater amount with bittersweet chocolate) until just combined. Quickly beat in eggs; mixture is lumpy. Slowly beat in warm chocolate mixture; then vanilla. Do not whip.
4. When mixture is smooth, pour into chilled shell. Leaving uncovered, refrigerate 3 hours. Decoratively place almonds around outer 2 inches (5 cm) of pie; lightly cover with waxed paper or plastic until needed. Refrigerated pie keeps well for 2 days. Serve cold, garnished with fresh raspberries or offer a small glass of raspberry wine.

Serves 8

Have a great weekend and if you are a Canadian, Happy Thanksgiving.
Jo



11 comments:

  1. Looks good and decadent....unfortunately that's death in pie crust for me. :(

    ReplyDelete
    Replies
    1. Sorry about that JoJo. Wouldn't do my diet much good either. But I wouldn't refuse a slice

      Delete
  2. Replies
    1. A bit too delicious. Probably a good thing I don't have all the ingredients handy.

      Delete
  3. I'm trying to forget I've seen this but I'm sure I'll start daydreaming about it later.

    ReplyDelete
    Replies
    1. Sorry about that Pinky. Tonight I took some chocolate cups, crumbled choc chip cookies in them, added a little coffee and a little brandy and then a large dollop of cream. Goooood.

      Delete
  4. Thanks for the recipe, looks so yummy!

    ReplyDelete
    Replies
    1. Thanks Kelly. I wished I'd had all the ingredients to make it for our Thanksgiving dinner on Saturday.

      Delete
  5. Hi Jo. This is pretty much my ideal dessert. Thanks for another great recipe. I get a lot of this sort of over-the-top recipe from Pinterest. Yummo!

    ReplyDelete
    Replies
    1. Me too Denise. Yeah, Pinterest does produce some good recipes.

      Delete