Chocolate Silk Pie
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 10 min @ 350° + 6 hrs chilling |
| Source | The Smitten Kitchen Cookbook by Deb Perelman |
| Yield / serves | 9-inch pie |
| Rating | Yummy! |
Ingredients
Chocolate Crust
- 1 1/2 c chocolate-wafer crumbs
- 2 T sugar
- pinch of salt
- 5 T unsalted butter, melted
Filling
- 12 T butter, at room temperature
- 1 c sugar
- 3 oz unsweetened chocolate, melted and cooled
- 3 large eggs
- 1 t vanilla extract
Garnish
- 1 c heavy/whipping cream
- 1 T sugar
- chocolate curls shaved from a bittersweet bar with a peeler (optional)
Preparation
Make the Crust
Preheat the oven to 350°. 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 before using.
Make the Filling
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.
To Finish
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.
