Chocolate Silk Pie

Double layer deliciousness that happens to be gluten-free, if you get yourself a g-f crust. The chocolate cream layer is really delightful, and everyone that tried this (not just me, for a change) loved it! The recipe is from Idahoan, and uses their potato flakes to good result.

Ingredients:

  • 1 prepared pie crust, unbaked

Chocolate Fudge Bottom:

  • 1/2 cup Idahoan Buttery Homestyle Flavored Mashed Potatoes, prepared, cooled, and measured after preparation
  • 5 tablespoons unsalted butter
  • 1/4 cup cocoa powder
  • 1 1/2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Chocolate Cream Topping

  • 8 ounces cream cheese, room temperature
  • 1/2 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder

Preheat oven to 350 degrees.

To make the bottom layer, combine the butter, cocoa powder, and chocolate in a medium saucepan over medium low heat until fully melted.

Remove from the heat and add the sugar, eggs, vanilla, and salt, and whisk together.

Pour into the prepared crust and bake for 20 minutes.

This sunk some with cooling, which made room for the top layer.

Remove from the oven and cool completely on a wire rack.

To make the top layer, beat all the ingredients in a large bowl until light and fluffy.

Spread evenly over the cooled fudge layer.

Chocolate Silk Pie

From Idahoan.

  • 1 prepared pie crust, unbaked

Chocolate Fudge Bottom:

  • 1/2 cup Idahoan Buttery Homestyle Flavored Mashed Potatoes, prepared, cooled, and measured after preparation
  • 5 tablespoons unsalted butter
  • 1/4 cup cocoa powder
  • 1 1/2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Chocolate Cream Topping

  • 8 ounces cream cheese, room temperature
  • 1/2 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder

Preheat oven to 350 degrees.

To make the bottom layer, combine the butter, cocoa powder, and chocolate in a medium saucepan over medium low heat until fully melted. Remove from the heat and add the sugar, eggs, vanilla, and salt, and whisk together. Pour into the prepared crust and bake for 20 minutes. Remove from the oven and cool completely on a wire rack.

To make the top layer, beat all the ingredients in a large bowl until light and fluffy. Spread evenly over the cooled fudge layer.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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