Chocolate Silk Pie Cream (Printable)

Rich chocolate pie with silky filling, crisp crust, and fresh whipped cream topping. A decadent dessert treat.

# What You Need:

→ Crust

01 - 2 cups chocolate wafer cookie crumbs
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Chocolate Silk Filling

04 - 6 ounces bittersweet chocolate, chopped
05 - 1/2 cup unsalted butter, room temperature
06 - 3/4 cup granulated sugar
07 - 1 teaspoon pure vanilla extract
08 - 3 large eggs, room temperature

→ Whipped Cream Topping

09 - 1 cup heavy whipping cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon pure vanilla extract

→ Garnish

12 - Chocolate shavings or curls, optional

# Directions:

01 - Preheat oven to 350°F. Mix chocolate wafer crumbs, melted butter, and sugar until texture resembles wet sand. Press firmly into bottom and sides of 9-inch pie dish. Bake 8-10 minutes until set. Cool completely.
02 - Melt chocolate in heatproof bowl over simmering water (double boiler) or microwave in short bursts, stirring until smooth. Set aside to cool slightly.
03 - In large bowl, beat butter and sugar with electric mixer on medium-high speed for 3-4 minutes until light and fluffy.
04 - Beat in vanilla extract and cooled melted chocolate until smooth and fully incorporated.
05 - Add eggs one at a time, beating on medium-high speed for 3-5 minutes after each addition. Total mixing time should be approximately 10 minutes until filling is silky and doubled in volume.
06 - Pour filling into cooled crust. Smooth top with spatula. Refrigerate at least 4 hours or until completely set.
07 - In chilled bowl, whip cold cream, powdered sugar, and vanilla until soft peaks form.
08 - Spread or pipe whipped cream over chilled pie. Garnish with chocolate shavings if desired. Slice with hot knife for clean edges.

# Expert Tips:

01 -
  • The texture is unlike anything you've ever experienced somewhere between a mousse and a custard but infinitely better
  • It comes together with pantry staples yet tastes like it came from an old fashioned bakery
  • The make ahead nature means you can impress guests without last minute stress
02 -
  • The extended beating time after each egg addition is absolutely not optional it's the secret to that impossibly silky texture
  • Room temperature ingredients are your friend here cold butter or eggs will refuse to emulsify properly
  • This pie needs that full four hour chill minimum or you'll end up with a beautiful but disappointingly soft filling
03 -
  • When crushing the chocolate wafers place them in a zip-top bag and roll with a rolling pin for uniform crumbs without the mess
  • If your filling looks slightly grainy after adding eggs keep beating it will transform into silkiness I promise
  • A warm knife run under hot water then dried gives you those perfect clean slices every time

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