Each month I’m highlighting a different non-Ina cookbook – these can be old favorites, classics I need to try, or new books I’m excited about. I’ll make at least one recipe from each chapter of the book to get an overall flavor of each. For the month of June, the book is Deb Perelman’s The Smitten Kitchen Cookbook. I hope you’ll cook along with me! The book is available for purchase here.
Note: some recipes may be available online, but I only share links if they explicitly state it’s reprinted with permission from the author or publisher!
Chocolate Silk Pie
Growing up, I adored Sara Lee’s frozen version of this but never made one from scratch! It. Was. Perfection. How can you not love a buttery, chocolate wafer crust topped with not-too-sweet, light-as-air (hence the silk in the title) chocolate filling and finished with homemade whipped cream and chocolate shavings?! I, unfortunately, don’t have a 9-inch pie dish, but this works well in a 9.5 even if it wasn’t quite enough chocolate crust to go up the sides! Unlike some crusts made with cookie or cracker crumbs, this one held together nicely – I couldn’t find chocolate wafers, so I just used Oreos and removed the cream filling (which I used to create my dream Oreo ratio: 20 layers of cream between two chocolate wafers) This pie was a huge hit in the apartment – I’m already tempted to make it again!
Book: The Smitten Kitchen Cookbook, page 222
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: whipped cream
Pricey Ingredients: —
Recipe is not online.
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