This pie is so silky smooth, it’s clear where it got its name! We are certified choco-holics, so naturally we had to try our hand at a chocolate silk pie and this one is truly amazing. Get yourself started with an easy crust, then dive into the good stuffthe filling! Chocolate silk pie is made up of a custard-like chocolate filling that’s rich and creamy (we really can’t get enough of it) and that everyone lovesjust wait and see how fast it disappears!
This dessert is lovely year-round, but since it’s generally served chilled, it’s really nice in the warmer months; it’s deliciously refreshing in the summer, but it’s so good you can’t help but make it at various points throughout the year! If you don’t refrigerate it for as long or let it set before adding the whipped cream, you’ll get a looser pie, but don’t worry, it tastes amazing no matter what. So if you can’t help trying it immediately, it’s no problemno matter what, this pie will blow you away!
Chocolate Silk Pie
Yields 8-10 servings
- 2 cups graham crackers, coarsely ground, plus extra for garnish
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon sugar, optional
- 1 pinch salt
- 3 oz. semisweet or bittersweet chocolate, melted and slightly cooled
- 1 cup heavy whipping cream
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 large eggs
- 2 tablespoons water
- 1 tablespoon powdered sugar
- 1 teaspoon instant espresso granules
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- chocolate shavings, garnish
- Place your graham crackers (if not already ground) in food processor and pulse while drizzling in melted butter, until consistency is that of wet sand.
- Add sugar, if using, and salt and pulse to combine. Then transfer to a 9-inch pie dish and use your hands to form into an even pie shell.
- Set up a double-boiler with a heatproof bowl set over a small saucepan of simmering water of low heat.
- In heatproof bowl, whisk eggs, 1/2 cup sugar and water together, then mix in the instant coffee granules and set over the simmering water.
- Whisking continuously, cook until mixture thickens and coats the back of a spoon. 5-7 minutes.
- Stir in chocolate and vanilla, then remove from heat and let cool. (Stir occasionally to keep smooth.)
- In a large bowl or mixer, cream together butter and remaining sugar together until light and fluffy. Then add salt and continue beating.
- Gradually add the cooled chocolate mixture and continue beating until fully incorporated and thick and fluffy. 5-6 minutes.
- Using a rubber spatula, spread mixture out into pie dish and even off the top. Cover with plastic wrap and refrigerate at least 2 hours.
- Before serving, beat whipping cream until stiff peaks form, then add in powdered sugar.
- Remove plastic wrap from pie, spread whipped cream over the top, and garnish with chocolate shavings and graham cracker crumbles.
Recipe adapted from Taste Of Home