chocolate silk pie with pears by rose mary

★★★★★ 2 Reviews
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

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

★★★★★ 2 Reviews
serves 8 to 10 people
prep time 35 Min
method No-Cook or Other

Ingredients For chocolate silk pie with pears by rose mary

  • 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

  • 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.
  • 2
    FOR THE PIE: Drain pears in a sieve over a bowl, reserving 1/3 cup of juice.
  • 3
    Chop the pears and set aside.
  • 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.
  • 5
    Scrape mixture into a medium size bowl. Let it cool to room temperature.
  • 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.
  • 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.
  • 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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