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 votes5
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
How to Make CHOCOLATE SILK PIE WITH PEARS BY ROSE MARY
- 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. - 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. - 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.
