I had some crazy idea that I wanted to make "the best" chocolate pie this past Thanksgiving. I've never made a chocolate pie so I did a lot of research on the web and looked through dozens of recipes. I then had a crazy idea to take bits and pieces from different recipes to make my own creation. I figured that I had a 50/50 chance of it turning out to be edible or a complete flop. The recipe I ended up creating makes three pies. I know, that's a lot of pies! And I thought I'd try to break up the recipe for just one pie so I could post the recipe on here per request, but I'm too lazy to deal with all those pesky fractions. I hate math! (I hope Mr. Williams didn't hear that....) So either you can figure the math yourself or make extra pie to give away (or just pig out and eat it yourself). My dad did freely babysit my hooligans in exchange for a pie once, so they must not be too terrible to share!
So after that unnecessary explanation, here is the recipe:
Silk Chocolate Ribbon Pie
You will need:
3 Oreo pie crusts
Ingredients for Cream Cheese Layer:
12 oz. (1 1/2 of the 8-oz. packages) Cream Cheese, softened
6 Tbsp. sugar
3 Tbsp. cold milk
2 1/2 cups whipped cream
Ingredients for Silk Chocolate Filling:
2 cups butter
3 cups sugar
8 (1 ounce) squares unsweetened chocolate, melted
2 teaspoons vanilla
1. To make the Cream Cheese Layer: In a large bowl, beat together the cream cheese, sugar, and milk until smooth. Stir in the whipped cream. Divide this mixture equally into the bottom of each of the three Oreo pie crusts.
2. To make the silk chocolate filling: in a large bowl, beat the butter and sugar together until light and fluffy. Blend in the melted chocolate squares and vanilla. Then at medium speed beat in the eggs one at a time--and here's the kicker--taking 5 minutes for each egg. This is very important, 5 minutes per egg! I know, that's 40 minutes of beating! But all that time is what makes the pie so silky and smooth.
3. Pour this chocolate mixture into each of the three pie crusts (already containing the cream cheese layer) and refrigerate for at least a few hours or until the pie filling sets. Serve chilled with a dollop of whipped cream on top!