Thursday, April 5, 2012

Chocolate-Dipped Strawberry French Silk Pie

When I was making this for dessert one night, I texted my brother and wrote, "Do you want to come over the Chocolate-Dipped Strawberry French Silk Pie?"  Within about 15 seconds, he replied, "uhh... yeah!" Someone would have to be downright mad to turn down this pie.  It was wonderful.  I know that it looks even more radiant on that paper plate with the jagged sliced sides.  I was a tad bit anxious to eat it, so I didn't take the time to get a better picture.  Take my word though- this pie is divine!

 Chocolate-Dipped Strawberry French Silk PIe
source: Cooking Club Magazine Spring 2012

1 1/2 c chocolate cookie crumbs (about 14 Oreos)
5 T butter, melted

8 Oz. bittersweet chocolate, chopped (I used semi-sweet chocolate chips)
1 7 oz jar marshmallow creme
1/4 c butter, cut up
1 1/4 c heavy whipping cream
1 t vanilla

2 oz. semi-sweet chocolate, chopped
1 t canola oil
8 strawberries, stems removed

2 c heavy cream
1 c chopped strawberries
2 T sugar

Preheat the oven to 325.  Spray a 9 inch pie pan with cooking spray.

Combine the cookie crumbs and butter in a bowl.
 Mix well and pat into the pie pan.  I don't know how Powder got into my house to pat this down.  He can be sneaky.  Press it up the sides as well.
 Bake it in the preheated oven for 8-10 minutes.  Cool completely.
 Place a bowl over a pot of simmering water or use a double boiler. 
 Put the chocolate, marshmallow creme, and 1/4 c butter in the bowl.  Stir occasionally until the chocolate is melted.  Pour into another bowl and let cool- about 15-20 minutes.

Beat 1 1/4 c heavy cream and vanilla in a mixing bowl.  Beat at medium-high speed until firm peaks form. 
 Fold half of the whipped cream mixture into the chocolate mixture until it is well incorporated.
 Add the remaining whipped cream in and mix until it is all mixed.  Spoon it into the crust and let it sit in the fridge for 8 hours or overnight.
 Just before serving, beat the topping ingredients until firm peaks form. 
 Add in the chopped strawberries.  mix well.
 Spoon the whipped cream with strawberries over the chocolate layer.
 For the chocolate-covered strawberries, melt the chocolate in a microwave safe bowl in 30 second increments until it is melted.  Add the oil.  Wash and dry the strawberries and dip in the chocolate.  Place on a wax-paper lined plate.  Place them in the fridge until they are set.  Arrange them on top of the whipped cream.

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