Chocolate Silk Pie

Chocolate Silk Pie

1		unbaked pastry shell (9 inches) using Classic or Fool-Proof Pie Crust recipe
1		jar (7 ounces) marshmallow creme
1	cup	(6 ounces) semisweet chocolate chips
1/4	cup	butter, cubed
2	oz	unsweetened chocolate
2	Tbs	strong brewed coffee

1	cup	heavy whipping cream, whipped
		TOPPING:
1	cup	heavy whipping cream
2	Tbs	confectioners' sugar
		Chocolate curls, optional

1	Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2	Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust.
3	For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired.

Source

Source: Taste of Home