Chocolate Silk Pie

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Yes, it seems to be chocolate week here, but in my defense, I didn’t make the Nutella pie or this pie, i’m just hoping one of you will. It’s one of those cream based pies I was talking about in my last post, and it doesn’t require any baking or cooking, just a fridge. Since the base flavor of this pie is chocolate, make sure you use good quality chocolate, not just any baking chocolate. You can even use hershey’s or galaxy chocolate bars, but I insist that you use nestle semi sweet chocolate chips if they’re available wherever you live! I know for a fact that they’re available in Lahore and obviously USA, but I haven’t found them yet here in Germany. Dr. Oetker chocolate is great though.

I have step by step pictures for this one! And before you start getting the ingredients together, here are a few tips that will make your pie turn out the same every time you make it.

Make sure that the chocolate you use is at room temperature.

The cream has to be chilled through.

Use an electric hand mixer. I didn’t when I made this, and it added 10 minutes to the prep time.

Always use semi sweet or dark chocolate.

Don’t over whip the cream. Stop when stiff peaks start to form. If you over whip the cream it won’t mix well with the chocolate and end up looking like scrambled chocolate eggs.

 

Here’s what you’ll need

12 graham crackers or digestive biscuits, crushed

2 tablespoon of softened butter

2 cups whipping cream

1 can of condensed milk,

1 heaping cup of dark chocolate chips (or a bar cut into chunks)+ 1 tablespoon butter

Start off by mixing the cookie crumbs and 2 tablespoons of softened butter. In a 9×9 or 8×8 inch pie plate press in the buttered crumbs evenly and up the sides. I used a ready made one and drizzled some chocolate fudge I had left over just to add some more chocolate. You can add caramel as well, but it’s not necessary, because the filling is rich enough.

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Then in a bowl whip the cream and condensed milk. Add the condensed milk gradually and start off at medium speed. Then once the cream starts to thicken increase the speed of the electric mixer. Whip the cream and condensed milk till stiff peaks form.

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Set the cream aside and place the chocolate chips and 1 tablespoon of butter in a microwave proof bowl. Microwave for about one minute, stir, then again for 30 seconds. If the chocolate has melted after the first minute don’t heat it again. The chocolate has to be smooth and creamy, no lumps! If you think it’s easier you can melt the butter and chocolate in a saucepan.

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Once the chocolate has melted add in 1/4 cup of the whipped cream and mix well so the melted chocolate loosens up a bit.

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Then add in all the chocolate to the cream mixture and fold together till well mixed.

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Now all you have to do is pour the fluffy and smooth chocolate filling into the pie crust. You can decorate it with more chocolate, whipped cream, or just leave it. But i suggest using some whipped cream to make it look pretty.

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Enjoy! Just remember, chill the pie in the fridge for at least 2 hours, but the more it’s chilled through, the better it cuts into slices.

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Brownies

I have been looking for the perfect brownie recipe since I was born. Yes. It’s true. And I have finally found it. Last year I thought I found the best recipe ever, but after a couple of months I found a better one, and then another. Then yesterday I realized there was something missing in all of those recipes. One was very rich but not gooey enough. Another was gooey, but if it’s possible to say, they were too gooey. And some were just like cake. And if anyone’s had a real brownie, they should be offended by cake that is sold labeled as brownies. I mean, who are you trying to fool? So anyways, I combined all my brownie recipes and out came the Godzilla (the movie’s on right now!) of all brownie recipes! It’s really simple, and it’s just the right combination of chewy and moist, but it doesn’t fall apart when you try cutting perfect little squares, and it definitely doesn’t leave a trail of crumbs when you try sneaking one.

Brownies

Ok so here it is. The recipe.
This recipe’s for a medium sized tray. I made them in a 8×8 inch cheesecake pan.

1/2 cup salted butter
1 cup sugar
1/2 cup cocoa powder
1/2 teaspoon each of salt, baking powder, and vanilla
2 eggs
1/2-3/4 cup flour
3/4 cup chocolate chips

Preheat your oven to 350 F. Grease your tin. For brownies I like using some baking paper or foil(baking paper is better), because they almost always stick.
In a sauce pan melt the butter with the sugar on low heat. Make sure it doesn’t turn into caramel! Keep stirring for about 3 minutes. Take it off the heat and keep stirring so it cools down a bit. Then, using a whisk, mix in the cocoa powder, salt, baking powder, and vanilla. You don’t really need to add the extra salt because of the salted butter, but I think it really helps in balancing out the dark chocolate flavor. Add the eggs one at a time. Don’t over mix it. The baking powder ensures the brownies rise a bit, so be nice to the eggs! Then, with a spatula, not a whisk, fold in the chocolate chips and flour. You can actually mix the two in one bowl before them to the mix. If the chocolate chips are coated with flour, they don’t sink to the bottom or cluster in one area. This mix is pretty thick, but while it’s in the oven the chocolate chips can sink a bit. I was short on chocolate chips so I added in some peanut butter chips, which actually tasted really good. You can even add in white chocolate chips, m n m’s, etc.

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Pour the batter into the tin, and bake them for about 20-25 minutes. If you’re making a double batch add about 5 minutes to the baking time. The brownies should be set around the edges, and 90% cooked in the center. Kind of like a cheesecake. Take them out and let them cool for about 20 minutes before cutting them, if you can control yourself. They’re delicious just on their own, but some ice cream won’t do any harm!