Truly….a slice of heaven on a plate. I’ve been seeing these double-layered pies in magazines and on Pinterest, so I thought I’d try my own hand at one! Sooooo very glad I did!
One of my terrible addictions is chocolate. I just can’t help it. I LOVE chocolate. When I was a kid, I wanted to live in Willy Wonka’s Chocolate Factory! (Didn’t we all dream of that?!)
Ohhhh, myyyy, all of that chocolate! I still love that dreamy confection just as much today as I did back then. 😀
And one of my all-time favorites is French Silk Chocolate Pie! The epitome of what a chocolate dessert should taste like!
Rich, creamy, chocolate so decadent and smooth that it literally melts in your mouth!
I usually use 2 ounces of chocolate, sometimes 2 1/2, but this time …. I was going for it! I wanted a stronger chocolate flavor to be able to stand up to the additional topping that was going to be on top. So 3, full, one ounce squares it was! Good decision. 😉
It was even more exquisite than I had imagined! But that wasn’t the only thing that made the chocolate to die for good, the addition of the hazelnut flavored Frangelico and the coffee flavored Kahlua took it right over the top!
I could’ve stopped there and really, would’ve been perfectly happy with this alone. But I was on a serious pie mission! I had to go the last extra mile and add the coconut pecan topping to make this pie one to remember for a very long time!
And that I did! Memorable it was with the addition of a little more of the liqueurs! And the sparkles on top that makes everyone smile? The maraschino cherries of course! Cherries on top make everyone smile! 😀
So I hope you enjoy my newest pie, and keep it in mind for a time when you need a little spoiling or cheering up! This would also be wonderful for company….if you feel like sharing. 😉
Have a wonderful day all! Oh! And by the way! Thanks for Thinking Spring with me! The robins are coming back!! We did it! 😀 Though we’re having one last snowstorm, the robins are letting us know that warm weather is just around the corner! 😉
FRENCH SILK GERMAN CHOCOLATE PIE with FRANGELICO & KAHLUA
8 servings
For Pie:
1 stick butter, room temp
3/4 cup sugar
3 oz. unsweetened baking chocolate, melted then cooled
1 tsp. vanilla
1/2 Tbl. Frangelico Liqueur
1/2 Tbl. Kahlua
2 extra large eggs
For Topping:
8 oz. evaporated milk, (1 cup)
1 cup packed light or dark brown sugar, I always use dark, but light would work just fine, too
3 egg yolks
1 stick butter, cut up
1 tsp. vanilla
1/2 Tbl. Frangelico Liqueur
1/2 Tbl. Kahlua
1 1/2 cups chopped pecans
1 1/2 cups sweetened flaked coconut
Rest of Ingredients:
1 – 9″ graham cracker crust, homemade or store bought, I made a homemade one using Keebler’s graham cracker crumbs and their recipe on the side of the box
9 maraschino cherries, optional
about a 1/2 cup chocolate frosting for decorating, optional
DIRECTIONS:
*If making a homemade crust. Prepare, bake and cool. Set aside.
For Pie:
In mixer bowl, add butter and sugar and beat until fluffy. Beat in melted, cooled chocolate. Beat in liqueurs. Beat in eggs, one at a time, beating 5 minutes for each egg. Scrape bottom and sides well after each addition. *You want to beat in all of the grains of sugar so it’s extremely creamy and not grainy. Spoon into cooled graham cracker pie shell. Smooth top. Refrigerate for several hours until firm.
For Topping:
In medium to large saucepan, add evaporated milk, sugar, egg yolks, and butter. Bring to a full boil over medium heat while stirring, until thickened, about 15 minutes. Remove from heat. Stir in vanilla and liqueurs. Stir in pecans and coconut. Set aside to cool.
When french silk pie is firm and topping has cooled down, carefully spread topping onto pie.
Decorate with chocolate frosting and maraschino cherries if desired.
