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Shortbread-Pecan Crust

Ingredients: 1 Cup(s) (4 oz) pecans 5 (1/2 of 10 oz pkg) shortbread cookies (such as lorna doone) 6 Tablespoon(s) cold, cut into pieces unsalted butter Directions: 1. Heat oven to 350 degrees. In a food processor, pulse the pecans and cookies until crumbs form. Add the butter and pulse just until combined. 2. Transfer the mixture to an 8- or 9-inch pie plate, pressing it evenly over the bottom and up the sides. 3. Bake until the crust is slightly darkened, 20-25 minutes. Transfer pie plate to a wire rack and let cool. (You can set the baked crust aside at room temperature for up to 24 hours). Comments: Makes one 8 or 9 inch crust
Chocolate Silk Pie 2 Tablespoon(s) at room temperature unsalted butter 1/2 Teaspoon(s) vanilla extract 6 large egg yolks 1 1/2 Tablespoon(s) cornstarch 3/8 Cup(s) sugar 6 roughly chopped semi-sweet chocolate 4 36/55 Cup(s) heavy cream 1 cocoa Directions: 1. In a small saucepan, combine half the crea, the chocolate, and 3 tablespoons of the sugar. Cook over medium-low heat, whisking frequently, until the chocolate melts. In a bowl, combine the cornstarch and remaining sugar. Add the egg yolks and whisk. 2. Add 2 tablespoons of the warm chocolate mixture to the egg mixture. Whisking constantly, slowly add the egg mixture to the pan. Cook, still whisking, until thickened, 2 minutes. Remove from heat. Add the vanilla and butter. Whisk until the butter melts. 3. Pour the filling intothe crust. Place a piece of plastic directly against the surface of the filling. Refrigerate at least 3 hours and up to 48 hours. Sprinkle with the cocoa. With an electric mixer on medium-high, beat the remaining cream. Serve with the pie.
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