Romantic Chocolate Silk Pie (Printable)

Velvety chocolate filling and crisp cookie crust topped with whipped cream create a rich, indulgent dessert.

# What You’ll Need:

→ Crust

01 - 20 chocolate sandwich cookies (about 7 ounces)
02 - 4 tablespoons unsalted butter, melted

→ Chocolate Silk Filling

03 - 6 ounces bittersweet chocolate, chopped
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large pasteurized eggs
07 - 1 teaspoon pure vanilla extract
08 - Pinch of salt

→ Topping

09 - 1 cup heavy whipping cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Chocolate curls or shavings for garnish

# Steps:

01 - Pulse cookies in a food processor until fine crumbs form. Add melted butter and process until combined. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Refrigerate for 20 minutes.
02 - Preheat oven to 350°F. Bake crust for 8–10 minutes until set. Allow to cool completely before filling.
03 - Place chopped chocolate in a heatproof bowl over barely simmering water, stirring until completely smooth. Remove from heat and let cool to room temperature.
04 - Beat softened butter and granulated sugar on medium-high speed until pale and fluffy, approximately 3–4 minutes.
05 - Add cooled melted chocolate, vanilla extract, and salt to the butter mixture. Beat until fully incorporated and smooth.
06 - Add eggs one at a time, beating on high speed for 3–5 minutes after each addition until mixture becomes silky, glossy, and increased in volume.
07 - Spread chocolate filling evenly into cooled crust. Refrigerate for at least 3 hours or until completely set.
08 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
09 - Mound whipped cream over chilled pie. Garnish with chocolate curls if desired. Serve cold.

# Expert Advice:

01 -
  • The filling is so impossibly creamy it feels like eating a chocolate cloud
  • People will think you spent hours making something fancy, but the technique is surprisingly forgiving
  • That moment when you slide the first slice from the pan and it comes out perfectly is pure kitchen magic
02 -
  • Room temperature ingredients are absolutely non-negotiable—cold butter creates lumps, and warm chocolate melts the butter structure
  • The beating time for eggs seems excessive, but those 3 to 5 minutes per egg are what creates the signature silk texture
  • Plan ahead because this pie needs a minimum 3 hour chill, though overnight makes it even better
03 -
  • Place your mixing bowl in the fridge for 10 minutes before whipping cream—it creates peaks faster and holds them longer
  • If your chocolate seizes (turns grainy), stir in a teaspoon of vegetable oil to smooth it out before using
  • Room temperature eggs incorporate better than cold ones, but pasteurized cartons are usually refrigerated so let them sit out for 30 minutes

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