CHOCOLATE SILK PIE WITH PEARS BY ROSE MARY

Name: CHOCOLATE SILK PIE WITH PEARS BY ROSE MARY
Prep time: 35 min
Total time: 35 min
Yield: 8 to 10 people
Cuisine: American
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

By Rose Mary Mogan
@cookinginillinois

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

Rating:

★★★★★ 2 votes5

Comments:

14 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
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How to Make CHOCOLATE SILK PIE WITH PEARS BY ROSE MARY

Step-by-Step

FOR 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.
FOR THE PIE:
Drain pears in a sieve over a bowl, reserving 1/3 cup of juice.
Chop the pears and set aside.
Stir 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.
Scrape mixture into a medium size bowl. Let it cool to room temperature.
In a separate clean bowl, beat heavy cream until stiff peaks form. Gently fold the cream into the cooled chocolate mixture. Fold in the pears.
Spoon 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.
Shave 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.