Icebox Chocolate Pie
French silk pie is my family’s love language. There is a bakery in Nashville that makes the smoothest, most decadent slice we’ve ever had the pleasure of enjoying. It’s rich enough that one slice will do for all of us, although we’d certainly enjoy a slice each! I’ve recreated the recipe at home, but it’s so rich and time consuming that it’s reserved for holidays and special occasions. I decided we need more pie in our life so I experimented with a simpler and lighter recipe that can be enjoyed on a regular old Thursday because even Thursdays deserve to be celebrated. The greek yogurt adds a bit of tang and protein to balance out the sweetness and fat from the other ingredients. This is a recipe to love!
Ingredients:
Crust:
3/4 cup cocoa powder
1 cup sugar
2/3 cup flour (you can use gluten free here!)
pinch of salt
1/2 cup butter or coconut oil, melted
Filling:
8 ounces chocolate
1 cup heavy cream
1/2 teaspoon salt
1 cup full fat greek yogurt
Directions:
First, we’ll make the crust. Preheat the oven to 325 degrees F. In a large bowl, mix all of the crust ingredients together until you get a dough consistency. Press it into a 9 or 10 inch tart pan (really, you can use whatever dish you’ve got, but it will affect the thickness of the crust and pie layers!). I use one similar to this. Make sure to press it up the sides as well. Pop it in the oven for about 12-15 minutes to pre-bake. It will definitely look underbaked, but it’s not! It firms as it cools because it has a high ratio of butter to flour.
To make the filling, we’re going to make a double boiler. First, grab a small saucepan and heat about 1 cup of water to a simmer. In a heatproof bowl that rests on the top of the pot, place the chocolate in the bowl and let it melt using the ambient heat from the simmering water. You can also use a microwave to melt it in 15 second bits. Set the chocolate aside and let it cool a bit. In a large bowl, whisk the cream and salt until it turns into light and fluffy whipped cream. You can do this with a mixer or your muscles and a whisk. Once you have whipped cream, whisk in the greek yogurt. When it’s light and fluffy, slowly pour the melted and slightly cooled chocolate in and continue whisking. You should have a thick, but fluffy mixture. Dollop the mixture into the crust and spread it evenly. Pop it in the fridge for a few hours before serving and enjoy!
