CHOCOLATE SILK PIE WITH PEARS BY ROSE MARY
By
Rose Mary Mogan
@cookinginillinois
1
This recipe was adapted from one I found in a Family Circle magazine. I made a few changes to make it my own, and the taste and look of the recipe was very well accepted by my friends and family. The original pie was in a pie pan. I used a spring form pan, and made a few other changes.
My family really loved it. So it is family approved
My family really loved it. So it is family approved
Rating:
★★★★★ 2 votes
Comments:
Serves:
8 to 10 people
Prep:
35 Min
Method:
No-Cook or Other
Ingredients
- 1 1/2 c
- finely crushed oreo cookies
- 3 Tbsp
- granulated sugar
- 1 c
- ground pecans
- 6 Tbsp
- melted butter
- 1 tsp
- ground cinnamon
- for the pie filling
- 8 oz
- extra creamy cool whip, thawed
- 15 oz
- pear halves, packed in juice
- 1 c
- semi sweet chocolate chip pieces
- 1 c
- white chocolate chip pieces
- 2 Tbsp
- coffee liqueur or strong brewed coffee
- 1 1/2 tsp
- pure vanilla extract
- 1 c
- heavy whipping cream
- 3
- squares semi sweet chocolate, shaved
- 10 -12
- maraschino halves
- 1 1/2 tsp
- coffee liqueur
CHOCOLATE SILK PIE WITH PEARS BY ROSE MARY
Step-By-Step
1FOR THE CRUST: PREHEAT OVEN TO 350 DEGREES F. Mix all ingredients together, and pour into a 9 inch springform pan. Press crust mixture firmly into pan and at least 1 inch up the sides. Bake in a preheated 350 degree oven for 8 -10 minutes. Let cool completely before filling.
2FOR THE PIE:
Drain pears in a sieve over a bowl, reserving 1/3 cup of juice.
Drain pears in a sieve over a bowl, reserving 1/3 cup of juice.
3Chop the pears and set aside.
4Stir 1/3 cup of pear juice, both chocolate chips, 2 tablespoons coffee liqueur and vanilla in a medium size sauce pan. Place on medium low heat, until smooth, about 3 minutes.
5Scrape mixture into a medium size bowl. Let it cool to room temperature.
6In a separate clean bowl, beat heavy cream until stiff peaks form. Gently fold the cream into the cooled chocolate mixture. Fold in the pears.
7Spoon mixture into the cooled pie crust. To the extra creamy cool whip add the 1 1/2 teaspoons of coffee liqueur, and stir till mixed.
Spread over top of pie.
Spread over top of pie.
8Shave chocolate squares with a vegetable peeler and sprinkle over top of cool whip. Garnish with maraschino cherry halves if desired. Lightly cover and refrigerate for 3 hours or preferably over night.
