chocolate silk pie

Wednesday, September 02, 2015

This is the dessert that will make you a favorite guest at any dinner party. It is simple but will have everybody ooh-ing and ahh-ing over how gorgeous it looks. I went to a dinner party at some family friends' house this weekend and was "voluntold" to bring a dessert ;). Needless to say, I didn't mind too much. 

This chocolate silk pie is great particularly for this last hot few weeks of summer as it only requires 10 minutes of oven time (for the chocolate cookie crumb crust). I've been wanting to try out a recipe from Deb's cookbook for a while now, and this did not disappoint. The filling was luscious and rich, and the freshly whipped cream on top balanced it out perfectly. 

This is what happens when you try to make a pie while taking pictures of it. Not to worry, nothing some chocolate curls sprinkled on top can't fix!

Tip: One of the guests commented that the pie tasted like it was infused with chocolate liquor. To achieve this flavor, I added a generous splash of vanilla to the chocolate filling instead of using just one teaspoon. A key ingredient in vanilla extract is alcohol (usually vodka, bourbon, rum, or brandy).

Chocolate Silk Pie
Adapted from the Smitten Kitchen Cookbook

Chocolate crust:
1 1/2 cups chocolate-wafer crumbs (I used Trader Joe's chocolate cat cookies)
2 tablespoons sugar
Pinch of salt
5 tablespoons unsalted butter, melted

12 tablespoons butter, at room temperature
1 cup sugar
3 ounces unsweetened chocolate, melted and cooled
3 large eggs
Generous splash of vanilla extract

1 cup heavy whipping cream
1 tablespoon sugar
1 tablespoon cornstarch
Chocolate curls

Preheat your oven to 350 degrees. In a medium bowl, stir together cookie crumbs, sugar, and salt. Stir in melted butter until evenly dispersed. Press crumbs evenly across bottom and up sides of a standard 9-inch pie dish. Bake in preheated oven for 10 minutes, then let cool completely (the fridge can speed this up) before using.

In a large stand mixer, whip butter and sugar together until pale and fluffy. While mixer is running, drizzle in melted chocolate. Add eggs one at a time, beating mixture at medium speed for 5 minutes after each addition, and scraping down the bowl. Add vanilla, and blend well. Spread chocolate filling in prepared crust, and smooth the top. Set pie in the fridge until fully chilled, at least 6 hours.

Just before serving, beat cream with sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you're feeling fancy.

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