Chocolate Silk Pie

I served this pie at a family dinner party and it turned out great and it really was quite easy to make.  I made it a day ahead of time, adding the whipped cream and chocolate shavings just before serving it.  

Yield:  1 very rich 9 inch pie



Chocolate crust:

1  1/2 cups chocolate wafer crumbs

2 tablespoons sugar

Pinch of salt

5 tablespoons of unsalted butter


12 tablespoons(1  1/2 sticks or 3/4 cup) of unsalted butter at room temperature

1 cup of sugar

3 ounces of bittersweet chocolate, melted and cooled to room temperature

3 large eggs

1 teaspoon vanilla extract


1 cup heavy or whipping cream

1 tablespoon

Chocolate curls shaved from a bittersweet bar with a peeler(optional)


Make Crust:

Preheat your oven to 350 degrees F.  In a medium bowl, stir together cookie crumbs, sugar and salt.  Stir in melted butter until evenly dispersed.  Press crumbs evenly across bottom and up side of a standard 9 inch pie dish.  Bake in preheated oven for 10 minutes, then let cool completely before using(put in refrigerator is necessary).

Chocolate Wafer Crumb Mixture

Chocolate Wafer Crumbs Pressed into Pie Plate

Make Filling:

In a large stand mixer, whip butter and sugar together until pale and fluffy.  While mixer is running, drizzle in melted chocolate(make sure the chocolate has cooled to room temperature before adding to the sugar butter mixture).  Add eggs one at a time, beating mixture at medium speed for 5 minutes after adding each egg(this is critical to achieve a thick and creamy texture), and scraping down the bowl.  Add vanilla, and blend well.  Spread chocolate filling in prepared crust, and smooth the top.  Set pie in the refrigerator until fully chilled, at least 6 hours.

Chocolate Filling Ready for Pie Crust

Chocolate Silk Pie Ready to Refrigerate

Garnish:  Just before serving, beat cream with sugar until it just holds soft peaks.  Spoon onto pie and garnish with bittersweet chocolate shavings, if you like.

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