This recipe offers a rich and creamy chocolate silk pie with a hint of orange and coffee liqueur, perfect for any dessert lover.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking of the crust.
Combine the crumbled graham crackers and melted butter in a mixing bowl until well mixed.
Mix thoroughly to ensure the crust holds together.
Press the mixture firmly into a pie dish to form an even crust.
Use the back of a spoon to press the crust evenly.
Bake the crust in the preheated oven for 10 minutes, then let it cool.
Cooling the crust prevents it from becoming soggy when adding the filling.
Melt the chocolate in a double boiler over simmering water until smooth, then let it cool slightly.
Stir the chocolate frequently to avoid burning.
In a double boiler, whisk the eggs and sugar until the mixture is warm and slightly thickened.
Whisk constantly to prevent the eggs from scrambling.
Remove from heat and beat the melted chocolate into the egg mixture using an electric mixer.
Ensure the chocolate is not too hot to avoid curdling the eggs.
Gradually beat in the cold butter, one piece at a time, until fully incorporated.
Adding the butter slowly ensures a smooth texture.
Mix in the vanilla extract, Kahlua, and Grand Marnier until well combined.
Adjust the liqueur quantities to taste.
Pour the filling into the cooled crust and smooth the top with a spatula.
Tap the pie dish gently to remove air bubbles.
Chill the pie in the refrigerator for at least 3 hours to set.
Cover the pie with plastic wrap to prevent it from absorbing fridge odors.
Serve slices topped with fresh whipped cream.
Add a sprinkle of cocoa powder or chocolate shavings for garnish.
Nutze unsere App für das beste Erlebnis
