Chocolate Silk Pie Cream (Printable)
Rich chocolate filling in a crisp cookie crust, topped with smooth whipped cream for indulgence.
# What You'll Need:
→ Crust
01 - 2 cups chocolate wafer cookies, finely crushed
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Chocolate Silk Filling
04 - 6 oz bittersweet or semisweet 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 cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon pure vanilla extract
→ Garnish
12 - Chocolate shavings or curls
# How To Make It:
01 - Preheat oven to 350°F. In a bowl, combine the crushed chocolate wafer cookies, melted butter, and sugar. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until set. Cool completely.
02 - Melt the chocolate in a heatproof bowl set over a pot of simmering water (double boiler) or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly. In a large bowl, cream the butter and sugar together with an electric mixer for 3-4 minutes until light and fluffy. Beat in the vanilla extract and cooled melted chocolate until smooth. Add the eggs, one at a time, beating on medium-high speed for 3-5 minutes after each addition (total mixing time about 10 minutes) until the filling is silky and doubled in volume. Pour the filling into the cooled crust and smooth the top. Refrigerate at least 4 hours, or until set.
03 - In a chilled bowl, whip the cold cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
04 - Top with chocolate shavings or curls if desired. Slice with a hot knife for clean edges.
# Expert Hints:
01 -
- The texture lives somewhere between mousse and fudge, dense but still light enough to disappear from your plate in moments
- It comes together faster than most fancy desserts but tastes like something from a bakery case
02 -
- The beating time after each egg is not optional, this is what transforms the filling from dense pudding into silk
- Use pasteurized eggs if anyone in your household has concerns about raw eggs
03 -
- If your kitchen is particularly warm, chill your mixing bowl and beaters before whipping the cream
- Do not rush the 4 hour chilling time, the silk texture needs this time to fully set