Luscious Chocolate Silk Pie
Serves 4 | with No-Roll Pastry Crust
Velvety smooth chocolate silk filling encased in a crisp pastry shell is what's on the menu for this year's Pi Day spectacular! Get ready to grab your serving spoon and dig right in!
Ingredients: 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • All-purpose flour (wheat) • Bittersweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, natural vanilla extract) (soy) • Grade A egg • Brown sugar (cane sugar, molasses) • Honey.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
350 mL
Cream
(Contains Milk)
2 unit(s)
Egg
(Contains Egg)
1 cup
Bittersweet Chocolate Chips
(Contains Soy May contain Soy, Peanuts, Tree nuts, Mustard, Crustaceans, Fish, Milk, Egg, Sesame, Sulphites, Wheat)
2 unit(s)
Honey
4 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
Not included in your delivery
7 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 350ºF. Melt 7 tbsp butter in a small microwavable bowl, or in a small pan over low heat. Meanwhile, whisk together flour, brown sugar and 1/4 tsp salt in a large bowl. Add melted butter, then stir to combine until mixture is crumbly but holds together when squeezed. Transfer dough to a 9-inch pie dish. Pat dough into the bottom of the dish and about 1/2-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.) Place pie dish on a large, unlined baking sheet. Prick pastry crust all over bottom and sides with a fork.
Bake pie crust in the middle of the oven until lightly golden-brown, 20-25 min. Set aside to cool, then reduce oven temperature to 325ºF. Meanwhile, place chocolate chips in a medium metal bowl. Pour 237 ml cream carton into a small pot. Heat over medium heat until simmering. Immediately remove from the heat, then pour over chocolate chips. Let stand for 2 min, then whisk until smooth. Whisk in honey, 1 egg, 1 egg yolk and 1/4 tsp salt. (TIP: To separate the yolk from the white, slightly crack the egg and use your hands to cradle the egg yolk and remove it from the white.)
Pour filling directly into pie crust. Bake in the middle of the oven until filling is shiny and set around the edges, 15-20 min. Transfer pan to a wire rack. Allow to cool to room temperature before placing in the fridge to cool completely, 1 hr
Whip remaining 113 ml cream in the same large bowl (from step 1) using a hand whisk or electric mixer until stiff peaks form, 1-2 min. Cut chocolate silk pie into slices, then divide between plates. Leftover pie can be kept in the fridge for up to 5 days. Dollop whipped cream over top. Serve your favourite fresh fruit alongside.