BEST SHOWS OF 2013: Chocolate Silk Pie

RICHMOND, Va (WTVR) – It was the most popular pie at Miller & Rhoads Department Store. They were known for their specialty desserts. Mary Rapoport from the VA Egg Council put together their signature decadent and creamy Chocolate Silk Pie. It’s definitely one to add to your recipe collection.

Crust – Richmond Tearoom

Cream 1 stick room temperature butter; gradually add ½ cup sugar, beating until light and fluffy; add about 2 cups of fine Graham cracker crumbs to form a slightly crumbly paste.  Evenly press mixture into a chilled 8 or 9” pie plate.  Bake in a 350°F oven for 5 minutes. Cool.

Crust – Roanoke Tearoom

Place one flaky pie crust in an 8 or 9” pie pan; flute edges; pierce bottom with a fork; bake in a 450°F oven for about 10 minutes or until golden.  Cool.

New Version of Chocolate Silk Pie

The original version of this delectable pie used raw eggs, which we don’t consume today.  We’ve changed the preparation technique so you actually cook the eggs very slowly in order pasteurize them, making this once again, the silky, chocolaty delight we remember which was a Miller & Rhoads signature dessert.

Filling:

1 cup sugar

¼ tsp. cream of tartar

6 eggs

1 Tbsp. water

4 squares (1 oz. each) unsweetened chocolate, coarsely chopped

½ tsp. vanilla

½ cup (1 stick) butter, room temperature

Mix sugar and cream of tartar in medium saucepan.  Add eggs and water; beat until well blended.  Add chocolate; cook over low heat, stirring constantly, until chocolate is melted and temperature reaches 160°F.  Do not boil.  Remove from heat and cool by setting pan in a larger pan of ice water.  Stir vigorously until mixture temperature falls to 80 – 90°F.  Take off ice and stir in vanilla.  Beat butter in mixer bowl until light and fluffy, 3 to 4 minutes.  Add cooled egg mixture; beat on high speed 5 – 10 minutes until you see the color become lighter.  Pour into pie shell of choice.  Refrigerate at least 6 hours before serving.  Top with whipped cream when firm.

Topping:

Whip 1 cup whipping cream, gradually adding 2 tablespoons sugar.  When stiff, fold in 1 tsp. vanilla.  Pile on top of cooled pie; garnish with chocolate shavings or jimmies.

Makes 9” pie

 

 

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