chocolate silk pie with pears by rose mary

Name: CHOCOLATE SILK PIE WITH PEARS BY ROSE MARY
Prep time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cup(s) finely crushed oreo cookies; 3 tablespoon(s) granulated sugar; 1 cup(s) ground pecans; 6 tablespoon(s) melted butter; 1 teaspoon(s) ground cinnamon; - for the pie filling; 8 ounce(s) extra creamy cool whip, thawed; 15 ounce(s) pear halves, packed in juice; 1 cup(s) semi sweet chocolate chip pieces; 1 cup(s) white chocolate chip pieces; 2 tablespoon(s) coffee liqueur or strong brewed coffee; 1 1/2 teaspoon(s) pure vanilla extract; 1 cup(s) heavy whipping cream; 3 - squares semi sweet chocolate, shaved; 10 -12 - maraschino halves; 1 1/2 teaspoon(s) coffee liqueur; ## CHOCOLATE SILK PIE WITH PEARS BY ROSE MARY

(2 RATINGS)

109 Pinches 2 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jan 17, 2012

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

Rate

prep time 35 Min

cook time

method No-Cook or Other

yield 8 to 10 people

Ingredients

1 1/2 cups finely crushed oreo cookies
3 tablespoons granulated sugar
1 cup ground pecans
6 tablespoons melted butter
1 teaspoon ground cinnamon
- for the pie filling
8 ounces extra creamy cool whip, thawed
15 ounces pear halves, packed in juice
1 cup semi sweet chocolate chip pieces
1 cup white chocolate chip pieces
2 tablespoons coffee liqueur or strong brewed coffee
1 1/2 teaspoons pure vanilla extract
1 cup heavy whipping cream
3 - squares semi sweet chocolate, shaved
10 -12 - maraschino halves
1 1/2 teaspoons coffee liqueur
CHOCOLATE SILK PIE WITH PEARS BY ROSE MARY

How To Make chocolate silk pie with pears by rose mary

Step 1

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.

Step 2

FOR THE PIE: Drain pears in a sieve over a bowl, reserving 1/3 cup of juice.
Step 3

Chop the pears and set aside.
Step 4

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.
Step 5

Scrape mixture into a medium size bowl. Let it cool to room temperature.
Step 6

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.
Step 7

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.
Step 8

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.
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