Rich, creamy, and utterly irresistible—a true chocolate lover’s dream!
Serves 8 slices
Darlin’, this Chocolate Silk Pie is pure indulgence in every bite. With a velvety chocolate filling and a buttery, flaky crust, it’s the dessert your holiday table has been waiting for. Simple to make but oh-so-impressive, it’s the kind of pie that’ll have everyone coming back for seconds!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs: The perfect base for that buttery crunch.
- 6 tbsp unsalted butter (melted): Holds the crust together and adds richness.
- 2 tbsp granulated sugar: For a touch of sweetness.
For the Filling:
- 1 cup semi-sweet chocolate chips (melted): The heart of the pie—rich and chocolatey.
- ¾ cup unsalted butter (softened): Makes the filling silky smooth.
- 1 cup granulated sugar: For just the right amount of sweetness.
- 3 large eggs: Whipped to create that airy, mousse-like texture.
- 1 tsp vanilla extract: Adds warmth and depth.
For the Topping:
- 1 cup heavy whipping cream: Whipped into soft peaks for a luscious topping.
- 2 tbsp powdered sugar: Sweetens the cream just right.
- Chocolate shavings or curls (optional): For a fancy finishing touch.
Supplies Needed
- 9-inch pie pan
- Hand or stand mixer
- Microwave-safe bowl
- Whisk
- Spatula
Instructions
Prepare Your Workspace:
Set out all your ingredients and have your pie pan ready to go.
- Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Chill in the fridge for 30 minutes to set. - Melt the Chocolate:
Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring after each, until smooth. Let cool slightly. - Cream the Butter and Sugar:
In a large bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes. - Add the Chocolate and Eggs:
Beat in the melted chocolate and vanilla extract until smooth. Add the eggs one at a time, beating for 5 minutes after each addition to create a light, airy texture. - Assemble the Pie:
Pour the chocolate filling into the chilled crust and spread evenly. Cover and refrigerate for at least 4 hours, or until firm. - Make the Whipped Topping:
In a clean bowl, beat the heavy cream and powdered sugar together until soft peaks form. - Decorate and Serve:
Spread or pipe the whipped cream over the pie and garnish with chocolate shavings or curls for a show-stopping presentation.
Storage Tips
- Refrigeration: Store in the fridge for up to 3 days. Cover loosely with plastic wrap or foil.
- Freezing: Freeze the pie (without whipped cream) for up to 2 months. Thaw overnight in the fridge and add the whipped topping before serving.
Recipe Tips & Tricks
- Tip 1: For a shortcut, use a store-bought crust—no judgment here, sugar!
- Tip 2: Use high-quality chocolate for the best flavor and texture.
- Tip 3: Serve with a dollop of whipped cream and a sprinkle of sea salt for a sweet and salty twist.
Variations
- Dark Chocolate Silk Pie: Swap semi-sweet chocolate for dark chocolate for a richer flavor.
- Peanut Butter Chocolate Silk Pie: Add ½ cup of creamy peanut butter to the filling for a nutty twist.
- Mint Chocolate Pie: Add a drop or two of peppermint extract to the filling for a festive flavor.
FAQ
Q: Can I use a different crust?
Absolutely! A chocolate cookie crust or traditional pie crust works beautifully.
Q: Is it safe to eat the raw eggs?
Yes, as long as you use pasteurized eggs, they’re perfectly safe to eat.
Q: Can I make this pie ahead of time?
Of course! This pie can be made a day in advance and kept in the fridge until ready to serve.
Final Thoughts
This Chocolate Silk Pie is the ultimate in chocolate decadence, perfect for any occasion or holiday gathering. It’s rich, creamy, and guaranteed to impress your family and friends. So grab your mixer, darlin’, and let’s whip up a pie that’ll have everyone swooning!
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