The World's Best Chocolate Silk Pie

This recipe is from A Bountiful Kitchen, and I fully agree with the title! Mom made this for Thanksgiving 2020. (The greatest thing to come out of 2020 so far...ha ha!) Mom did the regular pie shell, but this give the option for a chocolate graham cracker crust too.

Pie Filling:

1 c. butter at room temperature

1 1/2 c. sugar

4 oz. unsweetened chocolate, melted in double boiler, then cooled

2 t. vanilla OR 1/2 t. vanilla and 1 t. almond flavoring

4 eggs

1-9 in. baked pie shell:

1 c. flour

1/4 t. salt

1/2 c. solid shortening

1/4 c. cold water

Chocolate Graham Cookie Crust:

2 c. graham cracker cookie crumbs

1 1/2 c. oreo cookie crumbs (white centers removed)

1/4 c. granulated sugar

1 stick unsalted butter, melted

1. Cream butter in a mixing bowl. If using a stand mixer, use a paddle attachment to cream the butter and sugar, then switch to a whisk attachment to add the remaining ingredients.

2. Gradually beat in the sugar with an electric mixer until light colored and well blended (about 3 minutes).

3. Stir in the thoroughly cooled chocolate, and vanilla extract.

4. Add two eggs, beating 5 minutes on medium speed, then add the remaining two eggs, beat for 5 additional minutes.

5. Using a spatula, scrape the chocolate filling into a cooled, baked pie shell.

6. Refrigerate at least 4 hours before serving.

7. Garnish with fresh whipped cream, chocolate curls if desired.

For Pie Crust:

1. Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas. Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix. Add additional flour to the dough just until the dough is not sticky. Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9 inch pie plate. Lightly press into the corners of the plate. Crimp the edges. Using a fork, pierce the sides and bottom of the pie dough. Refrigerate crust for 30 minutes. Meanwhile, place oven rack on bottom third of oven and turn oven to 500 degrees.

2. Bake for 8-10 minutes or until golden. Let cool completely before cooling.

For Oreo Crust:

1. Preheat oven to 375 degrees.

2. In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs.

3. In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seems like an excessive amount of crumbs, but it will compress down quite a bit with pressure). Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes.

4. Remove the crust from the oven and let cool completely before filling.

See www.abountifulkitchen.com for more notes and tips.