Chocolate Silk Pie


I finally conquered pies!  (Well, sort of.)  My early attempt to make my own crust ended in failure.  I ran out to the store and was  rescued by Pillsbury.  This chocolate silk pie is sooo creamy and smooth, and not too hard to make.  Patience is key!

What you’ll need:

1 Premade/baked pie crust


  • 1 cup heavy cream, chilled
  • 3 large eggs
  • ¾ cup sugar
  • 2 tbsp. water
  • 8 oz. bittersweet chocolate, melted and cooled (Use Baker’s chocolate squares)
  • 1 tbsp. vanilla extract
  • 8 tbsp. unsalted butter, softened and cut into 8 pieces

Make the whipped cream.  (Make sure bowl and tools are cold.  Put in the freezer for about 10 minutes.) Add cream to bowl and whip on medium high until stiff peaks form, transfer to small bowl and refrigerate.

Melt chocolate in microwave in 25 second increments, stirring every time.  Do not burn chocolate. Set aside to cool briefly. (Cut chocolate in small pieces for faster results.)

Combine the eggs, sugar and water in a heatproof bowl set over a saucepan of simmering water or double boiler.   With a hand mixer on medium speed, beat until the egg mixture is thickened and reads 160˚ F on an instant read thermometer, about 7-10 minutes.  (The mixture will be a very light yellow.)   Remove the bowl from the heat and continue to beat until the egg mixture is fluffy and cooled to room temperature, about 6-8 minutes.

Add the melted/cooled chocolate and the vanilla to the cooled egg mixture and beat until well blended.  (You might need to put the egg mixture in another bowl.)  Beat in the butter 1 tablespoon at a time until well combined.  Using a spatula, gently fold in the chilled whipped cream until no streaks remain.  Transfer the filling to the baked pie shell.  Refrigerate until set, at least 3 hours OR overnight.

Decorate with whipped cream (optional).

Thank you Annie’s Eats for the great recipe: