German Chocolate Cream Silk Pie
While this classic chocolate cream pie can be made any time of year, I usually make it in the winter months when meringues won't "sweat" from the humidity in the air that New England is known for during the summer months. But still, even in summer, it's always a treat.
You'll find me making it for the holidays such as Valentine's Day, Easter, Mother's Day, Thanksgiving, Christmas or New Years.
Other delish pies you may like -
Venus Pecan Pie
*Meringue Shell:*
3 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/2 cup granulated sugar
1/4 cup confectioners sugar
1/2 tsp vanilla
*Chocolate Filling:*
1 1/3 package Bakers German Semi Sweet Chocolate
4 tbl water (or 2 tbl Brandy, 2 tbl water)
1 tsp vanilla
1 1/3 cup whipping cream
*Meringue Shell:*
Combine 3 egg whites, 1/8 tsp salt; 1/8 tsp cream of tartar in mixing bowl. Beat until foamy. (Add 1/2 cup granulated sugar and 1/4 cup confectioner's sugar mixing together).
Then add to whites that have been beaten 2 tbl at a time, beating after each until sugar is blended. Continue beating until mixture stands in very stiff peaks, then add 1/2 tsp vanilla.
Spoon into lightly greased 8-inch glass pie pan building up the sides about 1/2 inch.
Bake in a slow oven 275 degrees F for 1 hour. Cool to room temperature.
Meringue or entire pie may be made the day ahead.
*Chocolate Angel Filling:*
In a sauce pan, place 1/13 package Bakers German Sweet Chocolate and 4 tbl water (2 tbl water; 2 brandy) over low heat. Stir until chocolate is melted. Cool until thickened.
Add 1 tsp vanilla.
Using a blender or hand mixer, whip1 1/3 cup whipping cream. Fold chocolate mixture into whipped cream.
Pile into meringue shell. Garnish if desired with shaved chocolate pieces<
Chill 2 hrs before serving.
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Chocolate Cream Pie
*Meringue Shell:*
3 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/2 cup granulated sugar
1/4 cup confectioners sugar
1/2 tsp vanilla
*Chocolate Filling:*
1 1/3 package Bakers German Semi Sweet Chocolate
4 tbl water (or 2 tbl Brandy, 2 tbl water)
1 tsp vanilla
1 1/3 cup whipping cream
*Meringue Shell:*
Combine 3 egg whites, 1/8 tsp salt; 1/8 tsp cream of tartar in mixing bowl. Beat until foamy. (Add 1/2 cup granulated sugar and 1/4 cup confectioner's sugar mixing together).
Then add to whites that have been beaten 2 tbl at a time, beating after each until sugar is blended. Continue beating until mixture stands in very stiff peaks, then add 1/2 tsp vanilla.
Spoon into lightly greased 8-inch glass pie pan building up the sides about 1/2 inch.
Bake in a slow oven 275 degrees F for 1 hour. Cool to room temperature.
Meringue or entire pie may be made the day ahead.
*Chocolate Angel Filling:*
In a sauce pan, place 1/13 package Bakers German Sweet Chocolate and 4 tbl water (2 tbl water; 2 brandy) over low heat. Stir until chocolate is melted. Cool until thickened.
Add 1 tsp vanilla.
Using a blender or hand mixer, whip1 1/3 cup whipping cream. Fold chocolate mixture into whipped cream.
Pile into meringue shell. Garnish if desired with shaved chocolate pieces<
Chill 2 hrs before serving.
