Silk is right. I wonder whoever came up with that term for pie. But it fits this one. Smooth as silk. And creamy and light. Light as in not heavy, not light as in diet. Far from it!
My grandma always said that she likes to make pies better than she likes to eat them. That doesn’t mean that she doesn’t like pie! Sometimes while I’m making pie, I wonder if I have reached that same status now. Then, I eat a piece and decide I’m not quite there yet. BUT, this pie may have been an exception. Not that the pie itself was so fun to make. The fun was in the garnishing… chocolate curls.
This recipe is taken from my newest cookbook… Simply with Taste. I got it about a week ago. I love it! Sometime, I’ll tell you more about it and its nice features. This silk chocolate pie is the first recipe I tried from it.
Silk Chocolate Pie
1 pkg. (4 oz) Bakers German sweet chocolate
2 Tbsp. milk
6 oz. cream cheese, softened
1/4 cup milk
3 Tbsp. sugar
4 cups whipped topping
2 baked or graham cracker pie crusts
Microwave the chocolate along with the 2 Tbsp milk on high at 20-30 second intervals until chocolate is melted, stirring frequently. Beat the cream cheese, sugar, and 1/4 cup milk until smooth; add the chocolate
and mix until well blended.
Refrigerate for 10 minutes. Fold in the whipped topping.
Spoon into the prepared crusts. May freeze if desired, or use within a day. Top with whipped topping and chocolate curls for garnish.
And now for the fun… How to Make Chocolate Curls
Melt about a 1/2 cup chocolate chips w\ about 1 Tbsp. of shortening.
Spread into a thin layer on the back of a metal cookie sheet.
Put in the freezer for 3 minutes. Take it out of the freezer. Immediately, take a flat tool of some sort (I used my Pampered Chef little square scraper that’s actually for cleaning stoneware, I use that little thing for alot of stuff!) and hold it at about 45 degrees and push down and across the baking sheet. The chocolate should curl right up.
If it just breaks, wait a minute or 2 to let the chocolate soften, then try again. If it doesn’t curl, put it back in the freezer for another minute or so. Depending how long it takes to curl all the chocolate, you may have to put it back in the freezer to harden up again before you’re done. Use a toothpick or utensil of some sort to move the rolls to a plate and put them in the refrigerator. When they’re good and hard again, you can put them in a plastic bag and store in the refrigerator. Or you can just put them on the pies like I did.
Featuring tomato roses, lemon roses, and orange roses
This is actually easier than it looks.
Starting at the end (whatever the opposite of the stem end is called), peel a tomato (or lemon or orange or whatever you feel like trying) in one long piece.
Lay the peeling out flat, skin side down. Now, as if you’re rolling up some left-over ribbon, start rolling it, starting at the end you cut last (the part closest to the stem).
It’ll kind of slip around while you’re rolling it, so it’s helpful to keep a finger or 2 on each side. When you’re at the end, tuck the wide end underneath and set your rose down. If it looks weird, flip it over. If it still looks weird, unwrap it and try again.
A couple tips:
— Use firm tomatoes; they cut smoother and the skins don’t wrinkle as easily. Note: The 2 roses above… the first one was a firmer tomato, the second one wasn’t and kinda wrinkled as I was cutting it, making the edges less smooth.
— The thinner you peel them, the easier they are to work with because they curl around easier.
— For oranges and lemons, I’ve found it’s easier to use a potato peeler than a knife… it gets it thin and doesn’t break off as easy.
— If a peeling breaks off before you’re done, just finish peeling, then overlap the pieces an inch or so when you roll it up.
Chocolate roses and butter roses coming later… it’s a different technique to make them.
You’ll notice that I’m doing this because I get a kick out of it, not because I’m refined, elegant, and professional! First of all, I should’ve got my husband to do the photography instead of someone less than 4′ tall. But, I picked on the one who was sitting on a barstool with her face within a foot of my project, asking questions and wanting to help. Can’t blame her… at 4 years old, I’d have been dying to be turned loose with a paintbrush, melted chocolate, and leaves… paint, lick, paint, paint, lick…
I’ve made chocolate leaves only once in my life… just last weekend. So, if you’ve made them twice, you’re more experienced than me.
I went out to my rosebush (if you DON’T know me, you’re picturing something with beautiful pink roses hanging all over it, aren’t you? And if you DO know me, you’re thinking, “Huh?! You have an ALIVE rosebush?!”, aren’t you?)… anyway, I went out to my rosebush and picked 8 leaves off, brought them in and washed them under running water, and patted them dry with a paper towel. Then I took a paintbrush (everything else that’s actually a kitchen tool looked too big and cumbersome) and spread melted chocolate on the bottom side of the leaf.
I just let them harden a little at room temp, then put another coat on and put them in the fridge to harden. Then, I got them out and peeled the leaves off…
When they were done, we were awing over them and Lexi said, “Mom, they’re SO pretty! Can I eat them?” Um, let me think… “No!”
I put them back in the fridge till I was ready to use them.
Next time, I’d make them a bit thicker. It was kinda neat how thin and delicate they were, BUT I started with 8 leaves, had 3 casualties, and ended up with 5 because they broke when I was pulling the leaves off. It was fun and they looked so neat… I’ll definitely make them more often!
Have any of you made chocolate leaves before that you could give us all some more tips?
What I put the leaves on was a new recipe , so I’ll throw that in here too, while I’m at it.
German Chocolate Cream Pie …from the 2002 Quick Cooking Annual cookbook
1 pkg (4 oz) German sweet chocolate
1/3 cup milk
1 pkg (3 oz) cream cheese, softened
2 Tbsp sugar
1 carton (8 oz) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Whipped topping, frest mint and chocolate dessert decorations, optional
In a saucepan over low heat, cook the chocolate and milk until choc is melted; stir until smooth. In a mixing bowl, beat cream cheese and sugar until smooth.
Stir in chocolate mixture. Fold in whipped topping. Spoon into crust. Freeze until firm. May be frozen for up to 3 months, just in case you could leave a chocolate pie alone for 3 months, knowing it’s right there in the freezer!
Remove from the freezer 10 minutes before serving. Garnish with whipped topping, mint and chocolate decorations if desired. Yield: 6-8 servings.
I had a bunch of melted chocolate left over and no more Cool Whip, so I just drizzled the chocolate over… it does need garnish of some sort, looks very plain without!
It was really good, except that I’m a milk chocolate fan, not semi-sweet. To me, this German sweet chocolate tasted just like semi-sweet. I want to try it again sometime and substitute 4 oz (or more ) of milk chocolate chips instead of the German chocolate.