Ghirardelli Gay Nineties Chocolate Silk Pie®
Servings 8
Editors Gwen McKee and Barbara Mosley chose the over 500 recipes in the book from more than 100 outstanding California cookbooks. The result is an eclectic mix, from trendy to traditional.
The Ghiradelli family of San Francisco established one of the world’s finest chocolate factories in 1852. Today a Ghiradelli confectionery shop still stands in San Francisco’s historic Ghiradelli Square. Silk Pie is a recipe from their culinary collection.
Crust:
4 ounces bittersweet chocolate
1 cup coarsely chopped pecans
1/2 cup brown sugar
1 tablespoon butter, cut up
Filling:
1 cup butter, softened
1 1/2 cups sifted confectioner’s sugar
3 eggs, well beaten*
2 tablespoons bourbon whiskey
8 ounces bittersweet chocolate
1/4 cup heavy cream
Laced Whipped Cream:
3/4 cup heavy cream
1 tablespoon confectioner’s sugar
1 teaspoon bourbon whiskey
1/4 cup chopped pecans
For Crust: Break chocolate into small pieces and combine with remaining
ingredients in a blender or food processor; process for 20 seconds, or until
crumbly. (If a blender is used, blend chocolate first, then add remaining
ingredients.) Press crumbs into a 9-inch pie plate. Chill while preparing
filling. Filling: Cream butter with sugar until fluffy. Beat eggs and
bourbon. Break chocolate into small pieces. In a heavy saucepan, melt broken chocolate with Cream, stirring constantly. Mix chocolate into Creamed
mixture. Spread into prepared crust. Freeze for 1 hour, or until slightly
frozen.
Laced Whipped Cream: Combine all ingredients except pecans and Beat until
stiff. Spread all over pie. Sprinkle top with pecans.
- Note: For those concerned about raw eggs, pasteurized liquid eggs or
pasteurized liquid egg whites can be successfully substituted.