Luscious Chocolate Silk Pie

Name: Luscious Chocolate Silk Pie with No-Roll Pastry Crust
Total time: 1 h 30 min
Yield: 2
Cuisine: 0
Ingredients: 1.5 cup All-Purpose Flour; 350 mL Cream; 2 unit(s) Egg; 1 cup Bittersweet Chocolate Chips; 2 unit(s) Honey; 4 tbsp Brown Sugar; ½ tsp Salt*; 7 tbsp Unsalted Butter*

with No-Roll Pastry Crust

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Velvety smooth chocolate silk filling encased in a crisp pastry shell is what's on the menu for this year's Pi Day spectacular! Get ready to grab your serving spoon and dig right in!

Allergens:

Wheat

•Milk

•Egg

•Soy

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 30 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

/ serving 4 people

1.5 cup

All-Purpose Flour

(Contains: Wheat May contain traces of: Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)

350 mL

Cream

(Contains: Milk)

2 unit(s)

Egg

(Contains: Egg)

1 cup

Bittersweet Chocolate Chips

(Contains: Soy May contain traces of: Soy, Peanuts, Tree nuts, Mustard, Crustaceans, Fish, Milk, Egg, Sesame, Sulphites, Wheat)

2 unit(s)

Honey

4 tbsp

Brown Sugar

(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

Not included in your delivery

½ tsp

Salt*

7 tbsp

Unsalted Butter*

Nutrition Values

Calories950 kcal

Fat65 g

Saturated Fat39 g

Carbohydrate85 g

Sugar44 g

Dietary Fiber5 g

Protein13 g

Cholesterol250 mg

Sodium370 mg

Trans Fat1.5 g

Potassium300 mg

Calcium225 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Whisk

•Small Bowl

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Medium Bowl

Cooking Steps

Melt 7 tbsp butter in a small microwavable bowl, or in a small pan over low heat.
Meanwhile, whisk together flour, brown sugar and 1/4 tsp salt in a large bowl.
Add melted butter, then stir to combine until mixture is crumbly but holds together when squeezed.
Transfer dough to a 9-inch pie dish. Pat dough into the bottom of the dish and about 1/2-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.)

Place pie dish on a large unlined baking sheet. Prick pastry crust all over bottom and sides with a fork.
Bake in the middle of the oven until lightly golden-brown, 20-25 min. Set aside to cool, then reduce oven temperature to 325ºF.
Meanwhile, place chocolate chips in a medium metal bowl.
Add 237 ml cream carton to a small pot. Heat over medium heat until simmering. Immediately remove from the heat, then pour over chocolate chips. Let stand for 2 min, then whisk until smooth.
Whisk in honey, 1 egg, 1 egg yolk and 1/4 tsp salt. (TIP: To separate the yolk from the white, slightly crack the egg and use your hands to cradle the egg yolk and remove it from the white.)

Pour filling directly into the pie crust.
Bake in the middle of the oven until filling is shiny and set around the edges, 15-20 min.
Transfer pan to a wire rack. Allow to cool to room temperature before placing in the fridge to cool completely, 1 hr.

Whip remaining remaining 113 ml cream in the same large bowl (from step 1) using a hand whisk or electric mixer until stiff peaks form, 1-2 min.
Cut chocolate silk pie into slices, then divide between plates. Leftover pie can be kept in the fridge for up to 5 days.
Dollop whipped cream over top.
Serve your favourite fresh fruit alongside.