Chocolate Silk Pie Recipe

Chocolate French silk pie topped with whipped cream swirls and chocolate shavings.

4.84 from 25 votes

Fall head over heels with this Chocolate Silk Pie —smooth, velvety, and utterly irresistible, with rich chocolate filling, flaky crust, and creamy whipped topping.

Prep Time3

Cook Time20

Chill Time2 20

Total Time5 40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 670kcal

Author: Andrea

Ingredients

For the Chocolate Crust

1 cup + 2 tbsp all-purpose flour
3 tbsp unsweetened cocoa powder
2 tbsp granulated sugar
1/2 tsp kosher sea salt
1/2 cup cold unsalted butter (1 stick), cut into chunks
3-4 tbsp ice-cold water
1/4 tsp vanilla extract

For the Chocolate Filling

8 oz semisweet chocolate melted and cooled*
4 eggs
1 1/2 cup powdered sugar
1 cup unsalted butter ( 2 sticks) room temperature
1 1/2 cup heavy whipping cream
1/4 cup cocoa powder
1/4 cup powdered sugar
2 tsp vanilla extract

For the Topping

1 1/2 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
chocolate shavings or curls optional

Instructions

For the Crust

Combine the flour, cocoa powder, sugar, and salt in a food processor. Pulse for 15 seconds, then stop. Add the cubed butter and pulse until the crumbs form. Add one tablespoon of water at a time, pulsing after each addition until clumps form resembling coarse wet sand.
Form into a disc on a sheet of plastic wrap, wrap, and freeze for 20 minutes.
Place a baking sheet in the oven. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
On a lightly floured surface, roll the dough out evenly into a 12-inch circle. Carefully roll the dough around your rolling pin and carefully lay it over a 9-inch pie plate. Trim the edges and leave a 1-inch overhang. Fold the overhang underneath to form a rim, then crimp with your fingertips.
Line the pie crust with parchment paper and fill it with pie weights (dry rice or beans). Bake for 16–18 minutes, then remove the pie weights and parchment. Gently dock the bottom of the crust with a fork and return to the oven to bake for 5–10 minutes. Remove from the oven and allow to cool completely.

To Make the Filling

In a double boiler or a medium heatproof bowl, beat together 4 eggs and 1 ½ cups powdered sugar until light. Set the bowl over a saucepan of simmering water and cook the mixture, whisking constantly, until thick (and until it reaches 160 degrees Fahrenheit or 71 degrees Celsius), about 10 minutes.
Remove from the heat, set aside, and allow to cool for 3–4 minutes before whisking in the warm melted chocolate. Cover with plastic wrap and refrigerate for 20 minutes.
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter until light and fluffy. Add the cooled chocolate egg mixture and beat until smooth.
In a separate bowl, beat the heavy cream, cocoa powder, powdered sugar, and vanilla extract on high until stiff peaks form. Fold the whipped cream into the chocolate mixture and pour into the cooled pie crust (make sure it's completely cool). Using an offset spatula, smooth the top. Place in the refrigerator to set for at least 2 hours.

For the Topping

Before serving, prepare the topping. In the bowl of a stand mixer or a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on high until stiff peaks form. Spread over the top of the chilled pie or pipe on. Sprinkle with chocolate shavings or chocolate curls, if desired.

Notes

*I used two 4 oz. chocolate bars and microwaved them in 1-minute increments on half power, stirring and repeating until the chocolate was silky smooth.

STORE the Chocolate Silk Pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days to keep it fresh.

For longer storage, you can FREEZE the pie without the whipped cream topping by wrapping it tightly in plastic wrap and foil; it will last for up to 3 months. When ready to serve, thaw the frozen pie in the refrigerator for several hours or overnight.

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