ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate Silk Pie

Yield 8 Servings
When only down-home comfort food will do, Bob Evans hits the spot. Go for lunch or dinner and top off the meal with a slice of Bob's creamy French Silk Pie. Or try our easy version at home.

Ingredients

  • 7 ounces chocolate sandwich cookies (about 17 cookies)
  • 4 tablespoons unsalted butter, melted
  • 2 cups heavy cream
  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 2 cups miniature marshmallows
  • 3 tablespoons sifted unsweetened cocoa powder
  • 1 tablespoon sugar

Nutrition Information

  • calories 574
  • fat 41 g
  • satfat 23 g
  • protein 4 g
  • carbohydrate 51 g
  • fiber 3 g
  • cholesterol 98 mg
  • sodium 196 mg

How to Make It

  1. Preheat oven to 350°F. Grind cookies in a food processor. Mix in butter until crumbs are moistened. Press into a 9-inch pie pan. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Let cool on a wire rack.

  2. In a saucepan over medium-low heat, stir 1/4 cup cream, chocolate and marshmallows until smooth, 5 minutes. Remove from heat and let cool for 15 minutes.

  3. Whip 1 cup cream until soft peaks form. Add cocoa; beat until stiff peaks form. Stir a third of whipped cream into chocolate mixture; gently fold chocolate mixture into whipped cream. Spoon mixture into pie shell; smooth top. Chill until set, about 2 hours.

  4. Whip remaining cream with sugar; serve with pie.