This Chocolate Silk Pie is one of my all-time favorite pies. It’s rich and chocolatey, with a silky smooth texture. It regularly appears at holidays, dinner parties, and special occasions.
This chocolate silk pie is heavenly. It’s one of those foods that is just perfect. It strikes the right balance of sweetness and chocolate flavor. It isn’t overly complicated, it is the type of simple yet perfect recipe that people keep coming back to. Bringing this pie to a friend’s house is bound to get you invited back, and serving at a party will earn you praise from your guests. That’s why my mother has been making it for twenty years.
There are a few things you need to know about making this pie. While it isn’t a difficult recipe, it does involve beating the eggs for 20 minutes – so hopefully you have a Kitchenaid!
You can serve this pie as a pie, or you can skip the pie crust and serve it as a mousse. Either way, it does really require at least 3 hours to set up, and it’s best with freshly whipped cream on top.
Lastly, and most importantly, this pie has raw eggs. You can use pasteurized eggs. Pasteurized eggs are heated just enough to kill any salmonella. The whites of pasteurized eggs are ever so slightly cooked – they are a bit milky, but it didn’t negatively impact the recipe, the pie I made with the pasteurized eggs turned out just the same. Since there are raw eggs in this pie, I do not recommend making it ahead of time or saving leftovers for more than a day. I think that it is best if it is consumed within 36 hours. Always tell guests that there are raw eggs in the pie, you don’t want to serve this to someone who has health problems or who is pregnant.
How to make Chocolate Silk Pie:
- 1 Pie Crust (I use store-bought)
- 1 1/2 sticks Butter (at room temperature)
- 3/4 cup plus 1/3 cup Sugar
- 4 ounces German Sweet Chocolate
- 1 teaspoon Vanilla
- 4 Large Eggs
For the Whipped Cream
- 1 cup Heavy Whipping Cream
- 2 tablespoons Powdered Sugar
- 2 teaspoons Vanilla
Bake your pie crust. I always buy the pre-made frozen pie crusts from the freezer section. These come with disposable pie pans - which is perfect when you are bringing the pie to a party.
Melt the chocolate in either a double boiler or the microwave. Don't overheat the chocolate. Set the chocolate aside and let it cool down a bit. You will be adding eggs to this chocolate, and you don't want to accidentally scramble them.
Combine the butter and sugar in an electric mixer. Blend in the melted chocolate and vanilla.
Beat in the eggs one at a time. Beat at medium speed for a least five minutes after adding each egg. Continue until all 4 eggs have been added.
Pour the filling into a serving dish (if you are serving it as pudding), or the pie crust. Chill until the pie has set - about 3 hours.
Combine the whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form and the cream has thickened. Then top the pie with the whipped cream.
This pie is made with raw eggs, and may not be safe for some people to consume.