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.


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


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.


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

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

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

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

    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.

  4. Thanks for the recipe, looks so yummy!

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

  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!

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

  6. That does look good!