Weekly Kitchen with Angela Recipe

Chocolate Silk Pie

CRUST: o 1/2 cup unsalted butter o 1/2 cup granulated sugar o 2 cups graham cracker crumbs

FILLING: o 1/2 cup unsalted butter o 3/4 cup confectioners' sugar o 1 ounce unsweetened baking chocolate, melted according to package directions and cooled o Pinch of salt o 1 teaspoon vanilla extract o 3 pasteurized eggs (since this filling is uncooked, it’s important to use pasteurized eggs)

GARNISH: o 2 cups heavy whipping cream o 2 tablespoons confectioners' sugar o Chocolate Jimmies

Chill a 9-inch pie plate in your refrigerator or freezer. Preheat oven to 350 degrees. Using electric mixer, beat butter and granulated sugar until light and fluffy. Slowly add just enough graham cracker crumbs to make a slightly crumbly mixture. Press evenly into pie plate and cook for 5 minutes. Let cool while you prepare the pie filling.

With electric mixer, beat butter and confectioners' sugar till light and fluffy. Add melted chocolate, salt and vanilla. Add one egg and beat for 5 minutes. Add second egg and beat for 5 minutes. Add third egg and beat for 5 minutes. Pour filling into cooled pie shell and refrigerate for 24 hours.

Before serving, prepare whipped cream by adding confectioners' sugar to the heavy whipping cream and beating with electric mixer until soft peaks form. Pipe or spread onto top of pie and garnish with chocolate Jimmies.