Chocolate Silk Pie

I've always been wary of pies that don't have some sort of fruit or nut or vegetable involved in the filling. Maybe it is because I always cast well deserved judgement at the stacks of chocolate cream or pudding based pies at the grocery store. I always just assumed that these mass produced pies were just simple, effortless instant pudding poured into a stamped out pie shell. 

Well, true to form, I managed to stumbled across a chocolate silk pie that turned out to be the opposite of simple. The directions for the crust had me make chocolate cookies just to crush them and combine with even more butter, form onto the pie pan, and then bake a second time. And then there was some double boilers and a lot of whisking and I'm pretty sure I ended up using every bowl in the cabinet during the process

This chocolate silk pie was supposed turn out a bit denser than a chocolate chiffon pie but with more body than a chocolate cream pie. I'm not sure if the texture turned out as advertized though, mainly because I did not have a spare chocolate chiffon pie and a spare chocolate cream pie just laying around to compare. I do know that it turned out pretty freakin' awesome, and it did well to earn a spot in future pie-making consideration.

--Isaac.