Chocolate Silk Pie

A slice of French chocolate silk pie is heavenly with a chocolate crust, rich and silky chocolate filling, topped with homemade whipped cream and chocolate curls.

Prep Time: 30

Cook Time: 10

Chill Time: 4

Total Time: 4 40

Servings:

Ingredients

Chocolate Crust (can also use a premade pie crust)

1 ½ cups chocolate cookie crumbs (from Oreos or chocolate graham crackers)
5 Tablespoons unsalted butter , melted
2 Tablespoons granulated sugar
Pinch Kosher salt

Chocolate Filling

12 Tablespoons unsalted butter , softened
1 cup granulated sugar
3 ounces unsweetened chocolate , melted and cooled
3 large eggs
1 ½ teaspoons vanilla extract
Pinch Kosher salt

Whipped Topping

1 cup heavy cream
2 Tablespoons powdered sugar
½ teaspoon vanilla extract

Optional garnish: Chocolate curls (see note)

Instructions

Chocolate Crust

Prep. Preheat the oven to 350°F.
Make crust. In a medium bowl, whisk together 1 1/2 cups cookie crumbs, 5 Tablespoons melted butter, 2 Tablespoons sugar, and pinch of salt until combined. Press into a 9-inch pie dish with the bottom of a measuring cup. Bake 10 minutes. Set aside to cool completely.

Chocolate Filling

Make chocolate filling. Once the pie crust has cooled, you can start the filling. In the bowl of a stand mixer fitted with a paddle attachment, whip 12 Tablespoons butter and 1 cup sugar on high speed 3 to 4 minutes, or until fluffy. Mix in 3 ounces melted cooled chocolate until combined. Add 1 egg and beat 3 to 4 minutes on medium speed. Scrape down the sides of the bowl and add the next egg. Beat 3 minutes. Repeat with the last egg. Add 1 1/2 teaspoons vanilla and pinch of salt and mix until combined.
Add filling to crust and chill. Spread filling evenly into pie crust. Cover with plastic wrap and place in the fridge at least 4 hours and up to overnight.

Whipped Topping

Whip topping. Make the whipped cream topping just before serving. Place a large bowl and the beaters from an electric mixer in the freezer 10 to 20 minutes. Add 1 cup heavy cream, 2 Tablespoons powdered sugar, and 1/2 teaspoon vanilla to the chilled bowl. Beat on low speed until combined, then beat on high 2 minutes, or until stiff peaks form. Spread evenly onto the chilled pie.
Garnish. Garnish with chocolate curls, if desired. Slice and serve!

Notes

Chocolate curls: To make chocolate curls, use a potato peeler and shave off pieces of a chocolate bar.

Fresh eggs: Since you’re using raw eggs in this recipe, use the freshest eggs possible. You can also use pasteurized eggs if you prefer.

Pie crust: I love the chocolatey goodness of this Oreo crust, but you can opt to make a non-chocolate version if you prefer. Try it with my easy pie crust recipe.

No-bake: Use a store-bought, premade Oreo crust to make this an easy no-bake dessert.

Whipped cream. You can also make this a few days in advance if you'd like. Just make sure it's stabilized whipped cream with gelatin so that it holds its shape.

Storage: Wrap the pie loosely with plastic wrap and store in the refrigerator up to 4 days.

Nutrition