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
Ingredients For chocolate silk pie with pears by rose mary
1 1/2 c
finely crushed oreo cookies
for the pie filling
extra creamy cool whip, thawed
pear halves, packed in juice
semi sweet chocolate chip pieces
white chocolate chip pieces
coffee liqueur or strong brewed coffee
1 1/2 tsp
pure vanilla extract
heavy whipping cream
squares semi sweet chocolate, shaved
1 1/2 tsp
CHOCOLATE SILK PIE WITH PEARS BY ROSE MARY
How To Make chocolate silk pie with pears by rose mary
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.
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