Ingredients
Scale
- 1 pre-baked 9-inch chocolate cookie crust or graham cracker crust
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 4 ounces unsweetened chocolate, melted and cooled
- 1 teaspoon pure vanilla extract
- 4 large pasteurized eggs (room temperature)
- 1 ½ cups heavy whipping cream (chilled)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the cream)
- Chocolate shavings for garnish
Instructions
- Start by melting the unsweetened chocolate. You can use a double boiler or a microwave-safe bowl. If using a microwave, heat in 30-second intervals and stir until completely smooth. Set the chocolate aside to cool down. It must be cool to the touch before you add it to the butter mixture.
- Place the softened butter and granulated sugar in a large mixing bowl. Use a stand mixer fitted with the paddle attachment. Beat the mixture on medium-high speed for about 3 to 5 minutes. You want the mixture to look light, fluffy, and pale in color. This step creates the foundation for the silk texture.
- Pour the cooled, melted chocolate and one teaspoon of vanilla extract into the butter mixture. Continue to beat the ingredients until they are fully incorporated. Scrape down the sides of the bowl with a spatula to ensure every bit of butter is chocolatey and smooth.
- This is the most important part of a silk pie. Add the pasteurized eggs one at a time. After adding each egg, beat the mixture on medium-high speed for exactly 5 minutes. This long beating time dissolves the sugar and aerates the eggs, creating that signature silky mouthfeel. Repeat until all four eggs are incorporated.
- Spoon the chocolate filling into your prepared pie crust. Smooth the top with an offset spatula. Place the pie in the refrigerator and let it chill for at least 4 to 6 hours, or preferably overnight. Chilling allows the filling to set firmly so you can cut clean slices.
- In a cold bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fit a pastry bag with a large star tip. Pipe beautiful rosettes around the edge of the chilled pie. For an extra touch, sprinkle chocolate shavings over the center and serve immediately.
- Cook Time: 40 minutes