Chocolate Silk Pie Cream (Printer-friendly)

Silky chocolate filling in crisp cookie crust topped with fresh whipped cream for a rich dessert.

# 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 ounces 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

# Method:

01 - Preheat oven to 350°F. Combine crushed chocolate wafer cookies, melted butter, and sugar in a bowl until texture resembles wet sand. Press mixture firmly into bottom and up sides of 9-inch pie dish. Bake for 8-10 minutes until set. Cool completely.
02 - Melt chocolate in heatproof bowl over simmering water or microwave until smooth. Cool slightly. Cream butter and sugar with electric mixer for 3-4 minutes until light and fluffy. Beat in vanilla and cooled chocolate until smooth. Add eggs one at a time, beating on medium-high speed for 3-5 minutes after each addition until silky and doubled in volume. Pour into cooled crust and smooth top. Refrigerate at least 4 hours until set.
03 - In chilled bowl, whip cold cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over chilled pie.
04 - Top with chocolate shavings or curls if desired. Slice with hot knife for clean edges.

# Expert Tips:

01 -
  • This pie delivers restaurant-quality elegance with surprisingly simple technique
  • The texture is unlike anything else—velvety, rich, and practically melts on your tongue
  • It can be made ahead, leaving you stress-free when guests arrive
02 -
  • The lengthy beating time after each egg is what creates the silk texture—don't rush this step
  • Room temperature ingredients prevent the filling from separating or becoming grainy
  • Use pasteurized eggs if you're concerned about raw egg consumption
03 -
  • If your filling looks curdled after adding eggs, it's likely the chocolate was too warm or eggs too cold
  • For extra flair, fold crushed chocolate-covered espresso beans into the whipped cream

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