Hello everyone! Today we're giving you a chocolate option to serve for your Thanksgiving dessert! This ah-mazing chocolate caramel silk pie is unbelievable!!! I have to admit, this was my first attempt at making a silk pie and I have to tell you I was a little daunted by the different steps involved. But IF you read the directions BEFORE beginning, you'll learn that this is really a quite simple pie to make, it just has several parts that have to come together in the right order. This recipe uses many different pots and bowls to put it all together but it's well worth the extra effort and dishes! :-) I added a layer of our espresso caramel sauce on top of the Oreo crust which gives it the perfect hint of coffee that compliments the big chocolate flavors in this pie. If you don't have espresso caramel, salted or bourbon would work great too! It can be made up to two days ahead, minus the final layer of whip cream which makes this the perfect choice for all of your chocolate lovers on Thanksgiving!!
For the Crust
- 20 chocolate sandwich cookies (like Oreos)
- 3 Tbsp butter, melted
For the Filling:
- 10 oz bittersweet chocolate, melted
- 4 eggs
- 1 1/3 c sugar
- 2 tsp vanilla extract
- 10 oz butter, softened
- 1 1/3 c heavy cream
- 4 Tbsp powdered sugar
- 2 Tbsp Caramel Kitchen Chocolate Caramel Sauce
- 1/3 c Caramel Kitchen Espresso Caramel Sauce
For the Topping:
- 1 c heavy cream
- 2 Tbsp powdered sugar
- 2 Tbsp Caramel Kitchen chocolate caramel sauce, plus more for garnish
For the Crust:
- Preheat oven to 350 degrees
- Lightly grease a deep dish pie pan.
- Place cookies in a food processor and pulse until they have turned into fine crumbs.
- Pour in the melted butter and continue to pulse until well combined.
- Transfer the crumb mixture to your pie pan and evenly press down on the bottom and along the sides of the pan.
- Bake for 10 minutes and remove to a wire rack to cool completely.
For the Filling:
- In a saucepan over medium low heat, whisk together the eggs and sugar and continue whisking until the temperature on a candy or instant read thermometer reaches 160 degrees or the mixture coats the back of a spoon.
- Remove from the heat and stir in a little of the melted chocolate. Stir to combine completely and add the remaining melted chocolate.
- Stir in the vanilla and set aside and cool to just barely warm, stirring occasionally.
- While the chocolate mixture is cooling, place softened butter in a large bowl and mix on high until light and fluffy, about 2-3 minutes.
- Once the chocolate mixture has cooled, slowly add it to the whipped butter and continue to whip until it is light and fluffy, about 5 minutes.
- In a separate chilled large bowl, beat the heavy cream, powdered sugar and chocolate caramel sauce until stiff peaks form.
- In small batches, gently fold the chocolate mixture into the whip cream.
***For the topping:
- In a chilled medium bowl, beat the heavy cream, powdered sugar and chocolate caramel. Beat on high until stiff peaks form.
- Pour a the espresso caramel sauce onto the bottom of the cooled crust and take an offset spatula to evenly spread it.
- Evenly spoon in the chocolate silk mixture over the caramel layer. It will be pretty tall at this point! Chill the pie for at least 6 hours. ***At this point the pie can be made ahead up to two days and stored in the refrigerator until ready to top with the whip cream.
- Before serving, add the final layer of whip cream and drizzle with chocolate caramel sauce.
Recipe adapted from Handle the Heat