📝 About This Recipe
This French Silk-style masterpiece is the ultimate indulgence for chocolate lovers, featuring a cloud-like filling that is impossibly smooth and aerated. Unlike dense puddings, this pie relies on the traditional method of slow-creaming butter and sugar with high-quality chocolate to achieve a texture that literally melts on the tongue. Anchored by a salty-sweet chocolate cookie crust and topped with pillowy whipped cream, it is a timeless American classic that defines dessert elegance.
🥗 Ingredients
The Crust
- 24 pieces Chocolate Sandwich Cookies (finely crushed into crumbs (about 2 cups))
- 5 tablespoons Unsalted Butter (melted)
- 1/4 teaspoon Kosher Salt
The Silk Filling
- 1 cup Granulated Sugar
- 3 pieces Large Eggs (room temperature; pasteurized recommended)
- 4 ounces Bittersweet Chocolate (60% cacao or higher, melted and cooled slightly)
- 3/4 cup Unsalted Butter (softened to room temperature)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
Topping & Garnish
- 1 1/2 cups Heavy Whipping Cream (very cold)
- 3 tablespoons Powdered Sugar (sifted)
- 1 piece Dark Chocolate Bar (for shaving curls)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed chocolate cookie crumbs, melted butter, and salt until the mixture resembles wet sand.
-
2
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Use the bottom of a measuring cup to ensure the base is even and compact.
-
3
Bake the crust for 8-10 minutes until set and fragrant. Remove from the oven and allow it to cool completely on a wire rack before filling.
-
4
In a small microwave-safe bowl, melt the bittersweet chocolate in 20-second intervals, stirring in between, until completely smooth. Set aside to cool to room temperature.
-
5
In a large bowl or stand mixer fitted with the paddle attachment, cream the 3/4 cup of softened butter and granulated sugar on medium-high speed for about 3-4 minutes until light and fluffy.
-
6
Drizzle in the cooled melted chocolate and vanilla bean paste. Beat until thoroughly combined and the color is uniform.
-
7
Switch to the whisk attachment. Add the eggs one at a time. This is the secret: beat the mixture on medium-high speed for a full 5 minutes after adding EACH egg.
-
8
Observe the filling transform: after 15 total minutes of whipping, the sugar should be completely dissolved, and the texture will be light, airy, and silky smooth.
-
9
Pour the chocolate silk filling into the cooled pie crust, smoothing the top with an offset spatula. Cover loosely with plastic wrap.
-
10
Refrigerate the pie for at least 6 hours, or preferably overnight, to allow the filling to set into its signature velvety consistency.
-
11
When ready to serve, whip the cold heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
-
12
Spread the whipped cream generously over the pie or pipe decorative swirls around the edges. Use a vegetable peeler to create chocolate curls from the dark chocolate bar and sprinkle them over the top along with a tiny pinch of flaky sea salt.
💡 Chef's Tips
Use high-quality European-style butter for the richest mouthfeel. Do not rush the whipping process; the 5 minutes per egg is essential to dissolve the sugar and create the 'silk' texture. Ensure your eggs are at room temperature so they emulsify properly with the butter and chocolate. If you are concerned about raw eggs, use pasteurized shell eggs found in most grocery stores. For clean slices, dip your knife in hot water and wipe it dry between every single cut.
🍽️ Serving Suggestions
Serve with a steaming cup of dark roast coffee or a double espresso to cut through the richness. Pair with a handful of fresh raspberries or sliced strawberries for a bright, acidic contrast. A glass of Ruby Port or a sweet Sherry makes for an exquisite after-dinner pairing. For an extra touch of indulgence, drizzle a little salted caramel sauce over each slice just before serving.