There’s chocolate mousse, chocolate pudding and chocolate pie, not to mention a gazillion other ways to enjoy chocolate desserts — but nothing to compare with a whipped cream topped Chocolate Silk pie! When you think of silk, you think shiny, smooth, rich, elegant, — everything that is a Silk pie!
And again, while it does take a little bit of time, not really more than other pies…in fact, less time than many! So if you want something rich after a simple meal, a Chocolate Silk pie is your answer!
Chocolate Silk Pie
For the crust:
- 1-12 c graham cracker crumbs (or chocolate cookie crumbs), finely crushed
- 3 Tbsp. granulated sugar
- 1/3 c unsalted butter, melted
For the filling:
- 3 oz. unsweetened (baking) chocolate
- 3/4 c unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 tsp. pure vanilla extract
- 3 eggs
- 1 c heavy whipping cream, whipped
- Chocolate curls for garnish, optional (see note)
Preheat oven to 325.
In a mixing bowl, combine the cookie crumbs, sugar and melted butter. Press the mixture into the bottom and up the sides of a 9″ pie pan (NOT a deep dish). Bake the crust for 10 – 12 minutes until it just starts to get golden around the edges and looks set. Remove to a rack and let it get completely cool.
For the filling, melt the chocolate in the top of a double boiler or in the microwave. When melted, set aside to cool slightly. Meanwhile, cream the softened butter and sugar together in an electric mixture until light and fluffy. The color will be a very pale lemon yellow. Beat in the vanilla and melted chocolate. Add the eggs, one at a time, at medium speed 5 minutes for each egg. (This is what gives the silkiness.)
Pour the filling into the cool pie shell. and return to the refrigerator until set.
Just before serving, whip the cream (add 1 tbsp. powdered sugar if desired; I don’t) and pipe or spoon the whipped cream over the top of the pie. Make chocolate curls (see below) and decorate.
Note: To make chocolate curls: Unwrap your favorite chocolate bar and let it soften to room temperature. Hold the bar with a piece of toweling or wax paper (so the warmth of your hand doesn’t melt the chocolate). Pulling a sharp vegetable peeler along the long side of the bar, press firmly against the chocolate in long, thin strokes, creating curls as you go. Use a toothpick to place curls on top of the whipped cream.