Romantic Chocolate Silk Pie (Printer-friendly)

Smooth chocolate silk filling atop a buttery cookie crust, chilled and topped with whipped cream.

# What You Need:

→ Crust

01 - 1 1/2 cups chocolate cookie crumbs
02 - 6 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Chocolate Silk Filling

04 - 7 oz bittersweet or semisweet chocolate, chopped
05 - 3/4 cup unsalted butter, room temperature
06 - 1 cup powdered sugar, sifted
07 - 1 tsp vanilla extract
08 - 3 large eggs, pasteurized

→ Topping

09 - 1 cup heavy whipping cream, cold
10 - 2 tbsp powdered sugar
11 - 1/2 tsp vanilla extract
12 - Dark chocolate shavings, for garnish (optional)

# How to Make It:

01 - Preheat oven to 350°F.
02 - Mix chocolate cookie crumbs, melted butter, and sugar until combined. Press firmly into the bottom and up the sides of a 9-inch pie dish.
03 - Bake crust for 8–10 minutes. Let cool completely.
04 - Melt chocolate gently over a double boiler or in the microwave, stirring until smooth. Let cool slightly.
05 - In a large bowl, beat butter and powdered sugar until pale and fluffy, about 2 minutes.
06 - Add melted chocolate and vanilla extract; beat until well combined.
07 - Add eggs one at a time, beating on medium-high speed for 3–4 minutes after each addition, until silky and glossy.
08 - Spread chocolate filling evenly into cooled crust.
09 - Cover and refrigerate for at least 4 hours, or until set.
10 - Just before serving, whip cream with powdered sugar and vanilla until soft peaks form.
11 - Spread or pipe whipped cream over the pie and garnish with chocolate shavings if desired. Slice and serve chilled.

# Expert Tips:

01 -
  • The texture is something between mousse and fudge, impossibly smooth and light
  • It looks like something from a fancy bakery but comes together faster than you would believe
02 -
  • The beating time after adding each egg is what creates that signature silk texture, so do not rush or shorten it
  • Room temperature ingredients blend much better, so plan ahead and set everything out early
03 -
  • Use pasteurized eggs since the filling is not baked after assembly
  • For gluten-free guests, simply swap in gluten-free chocolate cookies for the crust

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