Chocolate Silk Pie Whipped Cream (Print version)
A luscious chocolate silk filling with crisp crust and fluffy whipped cream topping.
# 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, mixing until texture resembles wet sand. Press mixture firmly into bottom and up sides of a 9-inch pie dish. Bake for 8–10 minutes until set. Cool completely.
02 - Melt chocolate in a heatproof bowl set over a pot of simmering water or in microwave in short bursts, stirring until smooth. Set aside to cool slightly. In a large bowl, cream butter and sugar together with electric mixer for 3–4 minutes until light and fluffy. Beat in vanilla extract and cooled melted chocolate until smooth. Add eggs one at a time, beating on medium-high speed for 3–5 minutes after each addition (total mixing time about 10 minutes) until filling is silky and doubled in volume. Pour filling into cooled crust and smooth top. Refrigerate at least 4 hours until set.
03 - In a chilled bowl, whip cold cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe whipped cream over chilled pie.
04 - Top with chocolate shavings or curls if desired. Slice with a hot knife for clean edges.
# Expert advice:
01 -
- The texture is something you have to experience to believe, like velvet and chocolate had a baby and decided to live in a pie crust.
- Its actually make ahead magic, which means youre not stuck in the kitchen while your guests are already halfway through their second glass of wine.
02 -
- Dont rush the beating time for the eggs, those minutes are literally what creates the texture this pie is famous for.
- The pie needs to be completely set before adding whipped cream, or your topping will slide right off.
03 -
- Room temperature ingredients are non negotiable here, so take everything out at least an hour before you start.
- If your filling looks curdled after adding eggs, keep beating, it will come together.