im trying to post this again...it didnt work earlier...

im desperate for the recipe similar to the cafe diablo pie featured at road tasted earlier at food network...it was made by alaska silk pie co.

i checked their website and found out that it was 49.50 plus shipping....i want to make my own...i hope its cheaper...and im sure i would want it all the time so making it would be best....

i willl attach the pic and description i got from www.alaskasilkpie.com

This is the "ROLLS ROYCE" of ALASKA SILK! A seven (7), yes I said 7 layer dessert that is most definetly an adult dessert.
Layer 1...an almond crust is bound together with a caramel made here at the bakery with hints of lemon and spices.
Layer 2...our dark chocolate orange and espresso silk
Layer 3...is a white chocolate Cognac silk laced with cloves and cinnamon
Layer 4...is our dark chocolate espresso silk
Layer 5...is a white chocolate orange silk with cloves and cinnamon
Layer 6...is a combination of all 6 silk layers; white & dark chocolate silk, Courvousier, Grand Marnier, Lemon, Orange, Espresso, Cloves and Cinnamon...my personal favorite layer!
Layer 7...is a white chocolate Grand Marnier Silk

pls share your recipe...something close to this would do...plsss

http://www.alaskasilkpie.com/catalog_i5477478.html?catId=28679

This gives the ingredients but not the amounts or directions. If Phylis Buzzini wouldn't even let the Deen boys in to watch her make this dessert I don't think you are going to find it listed anywhere.

I watched this episode and thought to myself, "I will figure this cake out!", due to the baker's secretive ways, lmao. But, I kind of forgot.


What is Alaska Silk....where mousse and a fudge meet! It's not as heavy and dence as a fudge but it's not as light and airy as a mousse; it's very similar to the interior of a "Fine Truffle" only smoother and richer if you can imagine that. All of Our Sinfully Decadent Chocolate Desserts are produced using only the finest ingredients available.....Guittard chocolates, pure heavy cream, unsalted butter, and pasteurized eggs because this is not a baked product and the pasteurized eggs insures that there can be "NO" salmonella

With the above list of ingrediants from her site I would say this normal French Silk pie would be a good foundation where to start.

i n g r e d i e n t s
1 pound Belgium Chocolate (dark, semi-sweet)
4 eggs
1 pound 7 ounces sweet butter (softened)
1 1/3 cup powdered sugar
1/4 cup toasted pecans (chopped)
1 cup heavy cream
1 teaspoon vanilla
1 baked graham cracker crust (recipe follows)

d i r e c t i o n s
Melt the chocolate with cream slowly in a double boiler. Meanwhile, whip the butter and sugar together in a mixer (DO NOT OVER WHIP) till just incorporated. Add eggs, whip again till just incorporated. Add chocolate mixture after chocolate is melted and still warm, stir by hand until smooth and the butter is completely melted. Then add vanilla and pecans, stir to incorporate and pour into a 10" springform pan lined with a graham cracker crust. Chill at least 6 hours or over night. Remove at least 2 hours before serving and serve at room temperature. This pie may be made 4 -5 days ahead but should be kept refrigerated.