Chocolate Silk Pie Whipped Cream (Printable Version)

A creamy chocolate dessert with a silky filling and buttery crust topped with fresh whipped topping.

# What You Need:

→ Crust

01 - 1 1/4 cups graham cracker or chocolate cookie crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Chocolate Silk Filling

04 - 6 ounces semisweet or bittersweet chocolate, chopped
05 - 3/4 cup unsalted butter, room temperature
06 - 1 cup powdered sugar, sifted
07 - 3 large pasteurized eggs
08 - 1 teaspoon vanilla extract
09 - 1/4 teaspoon fine sea salt

→ Whipped Cream Topping

10 - 1 cup heavy whipping cream, cold
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Combine graham cracker or chocolate cookie crumbs with sugar in a medium bowl. Pour in melted butter and stir until evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Freeze for 15 minutes to set.
02 - Preheat oven to 350°F. Bake the chilled crust for 10 minutes until lightly golden. Remove from oven and allow to cool completely before filling.
03 - Place chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water, creating a double boiler. Stir frequently until completely smooth. Remove from heat and let cool to room temperature.
04 - In a large bowl, beat unsalted butter and powdered sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
05 - Pour the cooled melted chocolate and vanilla extract into the butter mixture. Beat on medium speed until fully incorporated and smooth.
06 - Add eggs one at a time, beating on medium-high speed for 3-5 minutes after each addition. The mixture should become silky, pale, and significantly increased in volume.
07 - Spread the chocolate filling evenly into the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until completely set.
08 - Just before serving, whip cold heavy cream with powdered sugar and vanilla extract using a mixer or whisk until soft peaks form. Spread or pipe over the chilled pie surface.
09 - Garnish with chocolate shavings if desired. Slice pie while cold and serve immediately.

# Expert Tips:

01 -
  • The texture is impossibly smooth, like eating chocolate mousse in a crust
  • It tastes like you spent hours making it, but the actual hands-on time is surprisingly short
  • The whipped cream topping balances the richness perfectly
  • It is the kind of dessert that makes people ask for the recipe immediately
02 -
  • The beating time after adding each egg is absolutely critical for that signature silky texture
  • Room temperature ingredients combine much more smoothly than cold ones
  • The pie needs the full chilling time to set properly, so plan ahead
  • Use pasteurized eggs since they will not be cooked
03 -
  • If you are nervous about raw eggs, you can pasteurize them yourself at home
  • A chocolate cookie crust instead of graham crackers takes this pie over the top
  • Make the pie a day ahead, it only gets better with time

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