Decadent Chocolate Satin Pie
(originally made 12/26/2006)
Had an extra pie crust leftover from baking orders, and really wanted chocolate silk pie :) Found this on the Nestle site. Quick, easy & good! Serving size was 8, but it was so rich, that you could cut it in 10 portions and be all set!
Decadent Chocolate Satin Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 prepared 9-inch (6 oz.) graham cracker crust (I blind baked a deep dish pastry crust)
1 1/4 cups NESTLÉ® CARNATION® Evaporated Milk
2 large egg yolks
1 3/4 cups NESTLÉ CHOCOLATIERT 53% Cacao Dark Chocolate Chunks -- (10-oz. pkg.)
Sweetened whipped cream
Chopped nuts (optional)
WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Place chunks in food processor fitted with metal blade. With processor running, slowly pour milk mixture into chocolate. Process 10 to 20 seconds. Scrape down sides and continue processing until smooth.
POUR into crust; refrigerate for 3 hours or until firm. Top with sweetened whipped cream before serving; sprinkle with nuts.
Source:
"http://www.verybestbaking.com
Had an extra pie crust leftover from baking orders, and really wanted chocolate silk pie :) Found this on the Nestle site. Quick, easy & good! Serving size was 8, but it was so rich, that you could cut it in 10 portions and be all set!
Decadent Chocolate Satin Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 prepared 9-inch (6 oz.) graham cracker crust (I blind baked a deep dish pastry crust)
1 1/4 cups NESTLÉ® CARNATION® Evaporated Milk
2 large egg yolks
1 3/4 cups NESTLÉ CHOCOLATIERT 53% Cacao Dark Chocolate Chunks -- (10-oz. pkg.)
Sweetened whipped cream
Chopped nuts (optional)
WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Place chunks in food processor fitted with metal blade. With processor running, slowly pour milk mixture into chocolate. Process 10 to 20 seconds. Scrape down sides and continue processing until smooth.
POUR into crust; refrigerate for 3 hours or until firm. Top with sweetened whipped cream before serving; sprinkle with nuts.
Source:
"http://www.verybestbaking.com
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