Shelly's Recipe

Ghirardelli Gay Nineties Chocolate Silk Pie

Category: Pies - Cream and Custard

Crust:
4 ounces bittersweet chocolate
1 cup coarsely chopped pecans
1/2 cup brown sugar
1 tablespoon butter, cut up

Filling:
1 cup butter, softened
1 1/2 cups sifted confectioner
3 eggs, well beaten
2 tablespoons bourbon whiskey
8 ounces bittersweet chocolate
1/4 cup heavy cream

Laced Whipped Cream:
3/4 cup heavy cream
1 tablespoon confectioner
1 teaspoon bourbon whiskey
1/4 cup chopped pecans

For Crust:
Filling: Cream butter with sugar until fluffy. Beat eggs and bourbon. Break chocolate into small pieces.

In a heavy saucepan, melt broken chocolate with Cream, stirring constantly. Mix chocolate into Creamed mixture. Spread into prepared crust. Freeze for 1 hour, or until slightly frozen.

Break chocolate into small pieces and combine with remaining ingredients in a blender or food processor; process for 20 seconds, or until crumbly.

Whipped Cream:
Combine all ingredients except pecans and Beat until stiff. Spread all over pie. Sprinkle top with pecans.