Let's talk for a moment about this chocolate silk pie. The last cake I made was chosen by my daughter Gabi. My youngest daughter, Lexi wanted to have a "choosy" so she chose chocolate pie. I have an old cookbook that has a version of chocolate pie I would make occasionally. It had a classic pie crust and the filling was baked. I thought it was just okay. I’ve been searching for a chocolate pie that would satisfy both of us and the girls. Some pies have pudding filling, some had raw eggs, and none have been "it". Then going thru some old magazines my mom passed on to me, well, let's just say it’s official – this pie gets the blue ribbon. The filling has a custard base that makes it soft and silky. It is rich and dense unlike a pudding filling, but still incredibly light in texture from all the whipping. Another plus, it is a cinch to make and it doesn't require fancy ingredients. All you need is three hours cooling time.
Chocolate Silk Pie
Dough for 1 9-inch pie crust
Real Simple pie crust
For the filling:
1 cup heavy cream, chilled
3 large eggs
¾ cup sugar
2 tbsp. water
8 oz. bittersweet (I used semisweet) chocolate, melted and cooled
1 tbsp. vanilla extract
8 tbsp. unsalted butter, softened and cut into 8 pieces
2 cups heavy cream
1 tbsp cinnamon
1/2 cup of granulated sugar
1 tsp of vanilla extract
Roll the chilled pie dough into a 12-inch circle. Line a 9-inch pie plate with the dough. Trim, fold and crimp the edges. Cover with plastic wrap and freeze for 30 minutes.
Preheat the oven to 375˚ F and adjust an oven rack to low-middle position. Line the chilled pie shell with parchment paper so that it lays over the edges of the dough. Fill with pie weights and bake until the surface of the dough no longer looks wet, 20-25 minutes. Remove the pie weights and parchment paper and return the pie crust to the oven. Bake until the crust is golden brown, 10-12 minutes more. Transfer to a wire rack and let cool.
To make the filling, add the cream to the bowl of an electric mixer. Whip on medium-high speed until stiff peaks form. Transfer to a small bowl and refrigerate.
Combine the eggs, sugar and water in a heatproof bowl set over a saucepan of simmering water (the water should not touch the bowl). With a hand mixer on medium speed, beat until the egg mixture is thickened about 7-10 minutes. Remove the bowl from the heat and continue to beat until the egg mixture is fluffy and cooled to room temperature, about 10 minutes.
Add the melted chocolate and the vanilla to the cooled egg mixture and beat until well blended. 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. Slice and serve with freshly whipped cream as desired.
Whip heavy cream with sugar until thick and spreadable. Add cinnamon if desire, add vanilla extract and pipe onto chocolate silk pie using a 1M tip. As you can see, I went crazy with the whipped cream. I LOVE whipped cream!!
Source: Chocolate Silk Pie slightly adapted from Cook’s Illustrated Entertaining, Spring 2011