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Sunday, May 11, 2008

Orange Chocolate Silk Pie

The Altitude Adjustment Section
Time for a refrigerator pie — an Orange Chocolate Silk pie in a chocolate crumb crust, no less. No fuss no muss. Just whip it up, pour it in and let it set. Thank you Susan Purdy for making it so foolproof.

Ingredients for crust
1 1/2 cups chocolate cookie crumbs (Famous wafers)
1 tablespoon sugar
5 1/3 tablespoons melted unsalted butter

Ingredients for filling
2 ounces semi sweet chocolate, chopped up
8 tablespoons (1 stick) unsalted butter, room temp
3/4 cup confectioners sugar, sifted after measuring
2 room temp eggs
1/4 cup Grand Marnier
1 cup chilled heavy cream

Ingredients for Topping
1/2 cup chilled heavy cream
1 tablespoon sifted confectioners sugar
1 tablespoon orange liquor
Chocolate shavings

To make crust, melt the butter and combine with sugar and crumbs. Mix well and press into bottom and sides of a 9-inch pie plate. Chill till firm.

Next, the filling. Put the chopped up chocolate in the top of a double boiler to melt. Stir and let cool. In the bowl of your electric mixer, combine the butter and sugar and whip till light and fluffy. Blend in the chocolate and then the eggs one at a time. Beat about 5 minutes after each egg. Don't forget to scrape bowl often to insure an even smooth mixture. This is important to get the right texture. Then add the liquor. In a separate chilled bowl, whip the heavy cream till it forms medium stiff peaks. Now fold cream into the chocolate mixture. Spoon into prepared crust and cover top with plastic wrap. Chill for at least 3 hours.

Now make topping. Whip up the remaining 1/2 cup heavy cream with till soft peaks form. Now add the sugar and liquor and beat till stiff. Pipe the cream over the top of the pie and decorate with chocolate shavings. Voila! Serve chilled and refrigerate leftovers. Who are you kidding, there are never leftovers!