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The Ultimate Rich Chocolate Silk Pie

A perfect slice of rich, dark chocolate pie topped with a generous swirl of fresh whipped cream.
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Make this decadent, velvety chocolate silk pie from scratch. This recipe yields a rich, fudgy filling in a crisp crust, perfect as a simple dessert or for holiday gatherings.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3 to 4 tablespoons ice water
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 4 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the crust: Mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough just comes together. Form into a disk, wrap, and chill for 30 minutes.
  2. Preheat your oven to 375 degrees F. Roll out the dough and fit it into a 9-inch pie plate. Crimp the edges. Prick the bottom all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
  3. Bake for 15 minutes. Remove the weights and paper and bake for another 5 to 7 minutes until lightly golden. Cool completely on a wire rack.
  4. Make the filling: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth.
  5. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  6. In a separate bowl, whisk the egg yolks. Slowly temper the hot milk mixture into the yolks, whisking constantly. Return the mixture to the saucepan.
  7. Cook over medium heat, stirring, until the mixture thickens again and bubbles. Remove from heat. Stir in the chopped bittersweet chocolate, 2 tablespoons of butter, and vanilla extract until smooth.
  8. Pour the hot filling into the cooled pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill for at least 4 hours, or until firm.
  9. Make the topping: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Spread or pipe the whipped cream topping over the chilled pie just before serving. Keep refrigerated.

Notes

  • For a no-bake option, use a pre-made graham cracker crust and chill the filling until completely set.
  • If you prefer a lighter topping, substitute the whipped cream with store-bought whipped topping.
  • To achieve a truly velvety texture, ensure you temper the egg yolks slowly to prevent scrambling.

Nutrition

Find it online: https://juliameal.com/ultimate-rich-chocolate-pie-recipe/