Chocolate Silk Pie

Terri, don't read this (she doesn't like chocolate). I made this yesterday afternoon, and it was SO GOOD!! Now I have had chocolate cream pie before, and I have made chocolate cream pie before, but this was by far the best. It tasted like something you would pay $4.95 for after your meal at a restaurant (not even a fast food one). Now, I am not bragging because I did not think up this recipe, I only followed directions and made it. But this was INCREDIBLE. So rich and yummy. Everyone liked it except poor Nathan who couldn't have any. He's allergic to chocolate. He and Terri are starting a support group. BTW, it's from Simple and Delicious. I have liked almost everything I have made from this magazine. Hopefully Mom will renew my subscription =). Even though Taste of Home was good, it wasn't this good. They had like featured ingredients every month, and sometimes it was like pages and pages of asparagus recipes.

Chocolate Silk Pie
1 unbaked pastry shell (9 inches)
1 jar (7 oz) marshmallow creme (not Fluff)
1 cup (6 oz) semisweet chocolate chips
1/4 cup butter, cubed
2 squares (1 oz each) unsweeted chocolate (you should chop this. It doesn't say to, but it took a really really long time for them to melt)
2 tbsp strong brewed coffee (I just did 2 tbsp water, because I didn't have any coffee. And Steve doesn't like it. It was still a fabulous pie even with just water)
1 cup heavy whipping cream, whipped

Topping:
1 cup heavy whipping cream
2 tbsp confectioners' sugar
chocolate curls, optional (I left these off)

Line unpricked pastry shell with a double thickness of heavy duty foil. Bake @ 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, chocolate squares, and coffee. Cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool (this took like 20 minutes for it to cool). Fold in the whipped cream; pour into the crust. For topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours until serving (we couldn't wait. We wanted it before church, so ours chilled for like 2 1/2 and it was ready by then). Garnish with chocolate curls if desired.

We are definitely keeping this one. It was sooooo good. If you like chocolate at all, you'll like this. We're having the rest after supper tonight. At least, we told Steve we would save it for then...we'll see if the kids and I can wait....