One of my favorite holiday memories is when I was a child and my mom would take me to the Miller and Rhoads department store downtown to do some Christmas shopping. She would treat me to lunch in the Miller and Rhoads Tea Room. We would watch the fashion show where the models would walk through the tea room modeling the latest fashions and we would have Chocolate Silk Pie (a southern favorite) for dessert.
I update the Miller and Rhoads Chocolate Silk Pie recipe by adding a puff pastry crust and a touch of Kahlua.
Chocolate Silk Pie
This recipe contains raw eggs.
Equipment
- 1 9 inch pie plate
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 stick (half cup) butter
- 3/4 cup sugar
- 2 1/2 1 ounce each squares unsweetened chocolate, melted and cooled
- 3 eggs
- 1 tablespoon Kahlua
- 2 cups heavy whipping cream
- 4 tablespoons confectioners sugar
- 1 cup sugar
- 1 cup water
- 1/2 cup sugar
- 1 cup cranberries
Instructions
- Prepare pie crust: Preheat oven to 400 degrees Fahrenheit. Lightly grease 9 inch pie pan. Roll out puff pastry so that it will fit in the pie pan, cutting off any pastry that is laying over the edges. Pinch the pieces of pastry on any areas where the edges need to be filled in. Prick several small holes in the center of the pastry with a fork. Place parchment paper over pastry and place a heavy (I used a cast iron pan) ovenproof pan to hold down pastry while it bakes. Bake pastry at 400 degrees Fahrenheit for 15-20 minutes or until the edges are brown and the center is completely baked. Remove from oven, allow to cool and remove pan and parchment paper from the top of crust.
- Place butter and sugar in a large bowl of a stand mixer. Beat butter and sugar together until fluffy. Add melted chocolate and continue beating on low speed until chocolate is combined with the butter and sugar.
- Add one cold egg and beat for 5 minutes. Add another egg and beat 5 more minutes. Add the third egg and beat 5 more minutes.
- Add Kahlua and stir.
- Pour filling into prepared puff pastry crust and refrigerate for at least 4 hours or overnight.
- Top with sweetened whipped cream and garnish with frosted cranberries (optional).
- To make sweetened whipped cream: Place whipping cream in a large bowl of a stand electric mixer. Beat cream until it forms stiff peaks. Add confectioners sugar and stir to combine.
- To make frosted cranberries: Prepare a simple syrup by placing 1 cup sugar and 1 cup water in a saucepan. Heat and stir until sugar is dissolved. Remove from heat and allow to cool.
- Add cranberries to simple syrup. Soak them for 1-2 minutes until they are fully coated with the syrup.
- Spread 1/2 cup sugar on a baking sheet. Place cranberries on sugar and roll them around with a spoon to coat the cranberries with sugar. Place cranberries on a sheet of waxed paper to allow them to dry.
