Chocolate Silk Pie Cream (Printer-friendly)

Silky chocolate filling on a buttery crust topped with fresh whipped cream, perfect for indulgence.

# 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 tbsp unsalted butter, melted

→ Chocolate Silk Filling

04 - 6 oz 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 tsp vanilla extract
09 - 1/4 tsp fine sea salt

→ Whipped Cream Topping

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

# Method:

01 - In a medium bowl, combine graham cracker or chocolate cookie crumbs with sugar. Stir in melted butter until evenly moistened. Press 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 set. 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 completely smooth and melted. Remove from heat and let cool to room temperature.
04 - In a large bowl, beat unsalted butter and powdered sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
05 - Add the cooled melted chocolate and vanilla extract to the butter mixture. Beat on medium speed until completely incorporated and smooth.
06 - Add eggs one at a time, beating on medium-high speed for 3-5 minutes after each addition. This extended mixing time is critical for achieving the signature silky, mousse-like texture.
07 - Spread the chocolate filling evenly into the cooled pie crust. Smooth the surface with a spatula. Refrigerate for at least 4 hours or until completely set.
08 - Just before serving, whip the cold heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread or pipe generously over the chilled pie surface.
09 - Garnish with chocolate shavings if desired. Slice the pie while cold and serve immediately.

# Expert Tips:

01 -
  • The texture is unlike anything else, somewhere between mousse and fudge, impossibly smooth
  • It comes together faster than most fancy desserts but tastes like you spent all day
  • That whipped cream on top makes every bite feel like eating a chocolate cloud
02 -
  • Beating the eggs for the full time is non-negotiable, thats what creates the mousse-like texture
  • The filling needs those 4 hours to set properly, so plan ahead and dont rush it
  • Room temperature ingredients are your friend here, cold butter will ruin the silky texture
03 -
  • Set your eggs out an hour before starting to ensure they're truly room temperature
  • Double-check that your chocolate is completely cool before adding it to the butter mixture

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