SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Italian Silk Pie

Makes: 10 servings
Serving size: 1 slice Yield: 1 9-inch pie
Prep 45 mins Bake 375°F 5 mins Chill 2 hrs
Italian Silk Pie
Ingredients
  • 6  tablespoons  butter
  • 1  ounce  semisweet chocolate, chopped
  • 1 1/4  cups  finely crushed chocolate wafer cookies
  • 1/4  cup  ground almonds
  • 2  tablespoons  granulated sugar
  • 4  ounces  semisweet chocolate, coarsely chopped
  • 1  tablespoon  amaretto
  • 2  teaspoons  instant espresso coffee powder
  • 4  ounces  cream cheese, softened
  • 6  tablespoons  powdered sugar
  • 1  8 ounce carton Mascaropne cheese
  • 1  teaspoon  vanilla
  • 1 1/2  cups  whipping cream
  • 2  teaspoons  amaretto
  •  Unsweetened cocoa powder (optional)
Directions

1. Preheat oven to 375 degrees F. In a small saucepan cook and stir butter and 1 ounce chocolate over low heat until melted. Cool to room temperature.

2. For crust, in a medium bowl stir together crushed cookies, ground almonds, and granulated sugar. Stir in butter mixture until combined. Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake for 5 to 8 minutes or until set. Cool on a wire rack.

3. Meanwhile, place 4 ounces chocolate in a small microwave-safe bowl. Microwave on 100 percent power (high) for 40 to 60 seconds or until melted and smooth, stirring twice; set aside.

4. In another small bowl stir together 1 tablespoon amaretto and espresso powder until powder is dissolved.

5. In a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in 4 tablespoons (1/4 cup) of the powdered sugar. Beat in mascarpone cheese just until combined. Using a rubber spatula, fold in melted chocolate, amaretto mixture, and vanilla just until combined (do not overmix).

6. In a medium mixing bowl beat whipping cream on medium speed until soft peaks form (tips curl). Add the remaining 2 tablespoons powdered sugar and 2 teaspoons amaretto. Beat just until stiff peaks begin to form. Fold about one-fourth of the whipped cream into chocolate mixture. Pour mixture into pie crust, spreading evenly. Pipe or spread remaining whipped cream over chocolate mixture. Chill pie for 2 to 12 hours before serving. If desired, sprinkle with cocoa powder.

Nutrition Facts (Italian Silk Pie)
  • Servings Per Recipe 10,
  • cal. (kcal) 504,
  • Fat, total (g) 42,
  • chol. (mg) 109,
  • sat. fat (g) 24,
  • carb. (g) 31,
  • Monosaturated fat (g) 13,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 20,
  • pro. (g) 8,
  • vit. A (IU) 875,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 223,
  • Potassium (mg) 157,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe