Almost Healthy Chocolate Amaretto Silk Pie

It's been awhile since I've posted here - my day job has kept me busy and left me with little time or creative energy for baking. That makes this recipe an especially timely addition to the blog: it's fast, easy, and technically could be no-bake, if you're using a pre-made pie crust. This could also easily be a vegan recipe, with a modified crust. Plus, it's sort of, almost, healthy! At least, it's lower in fat and sugar than your standard chocolate silk pie - but I honestly didn't feel like I sacrificed taste or texture to get there. 

The recipe that follows is inspired by Alton Brown, but I've tweaked some things here and there - mostly, because I didn't want to go to the grocery store! 

Before we get into that, let's take a look at the finished  product:

Almost Healthy: Chocolate Amaretto Silk Pie

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Before I tell you what's in here, I must first assure you that this pie is truly decadent and delicious. You're going to be shocked when you learn what it's made of. The texture of the filling, before it sets, is similar to chocolate mousse: it's FLUFFY. Once it sets, it's reminiscent of truffle filling. Seriously. It's rich, creamy, dense, with an intense chocolate flavor and subtle sweetness. Are you ready for the secret ingredient?

Gold Country Fair Crazy for Cupcakes Competition

No, we didn't win.  Alas.  They say that winning isn't everything, right?  Well, that may be true, but winning sure does feel pretty great, huh?  To put it technically, we didn't "place" BUT we are WINNERS just the same.  Okay, enough already.

Jacqueline's Creations
Mint Julep and Chocolate Stout with Bailey's Frosting
Please note the REALLY COOL frosty-mug motif, replete with sugar handles. 
Yeah, these are my new friends!

Ellen's Creations
White Chocolate Liqueur, Root Beer Float and Raspberry Liqueur

Jacqueline's hubster came home 2 weeks ago with a flyer for a cupcake baking competition at their neighborhood fair, Gold Country Fair in Auburn.  When she told me about it and suggested that it would be a fun way to enter our BIWB creations, in all honesty, I wasn't in the right frame of mind.  I had JUST completed a marathon cupcake-baking frenzy the night before, and I was T-I-R-E-D of cupcakes, baking, cleaning the Kitcheaid bowl (someday...I will have 2 bowls!), doing dishes, yadda, yadda, yadda.    So, I said: give me 24 hours to think this over.

24 hours later: Voila!  We were entering the contest.  Jacqueline would enter her FAB Mint Julep and her Chocolate Stout with Bailey's Frosting.  I was going to enter my Raspberry Liqueur and my non-BIWB Root Beer Float.  We were set.  I was game as long as the contest was on a Sunday: it was.  And, if I could bake everything on Saturday: which I could do.  Check. Check.

Raspberry Liqueur Cupcakes

It's been a long time since my last post.  Most of you know that my oven died a month ago.  Died right after the final batch of Kahlua Man Fudge Cookie Sandwiches...It was a long haul in the decision process and the waiting and hoping for the new stove.  Let's just say, I'm at peace now.  I can bake all I want, and don't have to stop myself while planning out a new recipe only to have those thoughts dashed as, "No, dummy, you don't have an OVEN!"  I hadn't, truthfully, realized until this episode that I was this hooked on baking.  Had no idea it's role in my life fully...

So, just to get this rolling again, I will start with the picture of the finished product...Look at these little beauties! 

I am perfecting my frosting consistency and technique.  I'm just so proud of the presentation, too.  And, I'm putting those 1000+ cupcake cups to good use! :)

Folks really liked these babies.  As my buddy at work, Karl, stated in his email:  "An exquisite balance of texture and flavor all wrapped in a moist and elegant, visually stunning package.  The 'cupcake challenge' of achieving harmony between cake and frosting is orchestrated as beautifully as any Beethoven sonata!"  We all love Karl.  :)