Chocolate Silk Pie Whipped Cream (Printable)
Silky chocolate filling layered over a buttery crust, topped with smooth fresh whipped cream for a decadent treat.
# What You Need:
→ Crust
01 - 1 1/4 cups graham cracker crumbs or chocolate cookie crumbs
02 - 1/4 cup granulated sugar
03 - 6 tbsp unsalted butter, melted
→ Chocolate Silk Filling
04 - 6 oz semisweet or bittersweet chocolate, chopped
05 - 3/4 cup unsalted butter, room temperature
06 - 1 cup powdered sugar, sifted
07 - 3 large eggs, pasteurized
08 - 1 tsp vanilla extract
09 - 1/4 tsp fine sea salt
→ Whipped Cream Topping
10 - 1 cup heavy whipping cream, cold
11 - 2 tbsp powdered sugar
12 - 1/2 tsp vanilla extract
# Directions:
01 - In a medium bowl, mix graham cracker or chocolate cookie crumbs with sugar. Stir in melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Freeze for 15 minutes.
02 - Preheat oven to 350°F. Bake crust for 10 minutes, then allow to cool completely.
03 - Melt chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and cool to room temperature.
04 - Beat butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
05 - Add cooled melted chocolate and vanilla extract to the butter mixture. Beat until well combined.
06 - Add eggs one at a time, beating for 3-5 minutes on medium-high speed after each addition until silky and light. This step is essential for a mousse-like texture.
07 - Spread chocolate filling evenly into the cooled crust and smooth the top. Refrigerate for at least 4 hours or until set.
08 - Whip heavy cream, powdered sugar, and vanilla together to soft peaks. Spread or pipe over the chilled pie.
09 - Garnish with chocolate shavings if desired. Slice and serve chilled.
# Expert Tips:
01 -
- The texture is somewhere between mousse and fudge, the kind of creamy that makes people go quiet after their first bite
- You can make it entirely ahead of time, which means zero stress when actual serving time comes around
02 -
- The lengthy beating time after each egg is what creates the silky texture, so do not shortcut this step
- Room temperature ingredients will actually incorporate better than cold ones for the filling
03 -
- If your filling seems slightly curdled after adding eggs, keep beating, it will come back together
- Press the extra hard into the corners of your crust, or you will have structural issues when slicing