Chocolate Silk Pie Cream (Printable)

Rich chocolate filling in a crisp crust topped with silky whipped cream for indulgent enjoyment.

# What You Need:

→ Crust

01 - 2 cups chocolate wafer cookies, finely crushed
02 - 1/4 cup unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Chocolate Silk Filling

04 - 6 oz bittersweet or semisweet chocolate, chopped
05 - 1/2 cup unsalted butter, room temperature
06 - 3/4 cup granulated sugar
07 - 1 tsp pure vanilla extract
08 - 3 large eggs, room temperature

→ Whipped Cream Topping

09 - 1 cup heavy cream, cold
10 - 2 tbsp powdered sugar
11 - 1 tsp pure vanilla extract

→ Garnish

12 - Chocolate shavings or curls

# How To Make It:

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 a 9-inch pie dish. Bake for 8-10 minutes until set. Cool completely.
02 - Melt chocolate in a heatproof bowl over simmering water or microwave, stirring until smooth. Cool slightly. In a large bowl, 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 (total mixing time about 10 minutes) until filling is silky and doubled in volume. Pour into cooled crust, smooth top, and refrigerate at least 4 hours until set.
03 - In a chilled bowl, whip cold heavy 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 Suggestions:

01 -
  • The texture is impossibly smooth, almost like eating a chocolate cloud
  • It looks impressive but comes together faster than youd expect
  • The balance of rich chocolate and light cream is absolutely perfect
02 -
  • The beating time per egg is non negotiable for the correct texture
  • Room temperature ingredients prevent the chocolate from seizing
  • Chilling time affects the final consistency dramatically
03 -
  • Pasteurized eggs eliminate any raw egg concerns
  • The pie needs at least 4 hours but overnight is even better

Go Back