Chocolate Silk Pie Whipped Cream (Printable)

A silky smooth chocolate filling rests on a crisp crust, crowned with fresh whipped cream for a decadent touch.

# What You'll Need:

→ Crust

01 - 1 1/4 cups graham cracker crumbs or chocolate cookie crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Chocolate Silk Filling

04 - 6 ounces 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 teaspoon vanilla extract
09 - 1/4 teaspoon fine sea salt

→ Whipped Cream Topping

10 - 1 cup heavy whipping cream, cold
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract

# How To Make It:

01 - Combine graham cracker or chocolate cookie crumbs with granulated sugar in a medium bowl. Pour in melted butter and stir until evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Freeze for 15 minutes to set.
02 - Preheat oven to 350°F. Bake the chilled crust for 10 minutes until lightly golden. Remove from oven and allow to cool completely before filling.
03 - Place chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water, creating a double boiler. Stir continuously until chocolate is completely melted and smooth. Remove from heat and cool to room temperature.
04 - In a large bowl, beat room temperature unsalted butter and sifted powdered sugar with an electric mixer on medium speed for 2 to 3 minutes until the mixture becomes light and fluffy.
05 - Add the cooled melted chocolate and vanilla extract to the butter mixture. Beat on medium speed until thoroughly combined and the mixture is uniform in color.
06 - Add eggs one at a time, beating on medium-high speed for 3 to 5 minutes after each addition. This critical step aerates the filling, creating the signature silky, mousse-like texture.
07 - Spread the chocolate filling evenly into the cooled pie crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until completely set and firm.
08 - Just before serving, whip together cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Beat until soft peaks form that hold their shape.
09 - Spread or pipe the whipped cream over the chilled pie surface. Garnish with chocolate shavings if desired. Slice and serve cold.

# Expert Hints:

01 -
  • The mousse-like texture feels like something from a fancy bakery but comes together with basic ingredients
  • You can make it a day ahead, which means zero stress when guests arrive
  • That buttery crust combined with the silky filling creates the most incredible contrast
02 -
  • The beating time after each egg is what creates the silky texture, so do not shortcut those 3 to 5 minutes or you will end up with a denser filling
  • Room temperature ingredients are essential for proper emulsion, so take everything out at least an hour before you start
03 -
  • Use an offset spatula to create swoops and swirls in the whipped cream for that bakery-style presentation
  • Grate some additional chocolate over the top right before serving for an elegant finish

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