Food and Recipes Desserts Pies Chocolate Silk Pie Be the first to rate & review! With a satiny, mousse-like texture, this Chocolate Silk Pie earns its name. Chocolate lovers everywhere won't be able to resist a second slice. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with more than 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Micah Leal is an enthusiastic chef with a special interest in the food science and culinary histories that shape the recipes people make today. His reputation for making recipes accessible and thoughtfully teaching difficult kitchen techniques is informed by his experience as a pastry chef as well as his background as a high school teacher. He has also developed nearly 200 recipes for southernliving.com and Southern Living Magazine. Southern Living's editorial guidelines Updated on April 18, 2023 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 2 hrs 20 mins Servings: 8 A chocolate silk pie earns its name. In fact, very few desserts are capable of achieving this satiny, mousse-like texture without the addition of gelatin. This unique texture comes from a delicate network of melted chocolate, sugar, and eggs that is then folded into pillowy whipped cream. Once allowed to chill in the refrigerator, the chocolate and butter solidify, transforming the liquid filling into a sliceable airy mousse. There is a lot of bittersweet chocolate in this recipe, which balances the sugar in the pie with the bitter richness of high-quality dark chocolate. A small amount of espresso powder enhances the depth of the chocolate filling, not lending a noticeable coffee flavor but highlighting the complexity of the chocolate. Just before serving, garnish the pie with barely sweetened whipped cream and either a dusting of cocoa powder or a sprinkling of shaved bittersweet chocolate. Caitlin Bensel; Food Stylist: Torie Cox Ingredients 1 Single-Crust Pie Pastry Dough 1 1/4 cups granulated sugar 4 large eggs 8 ounces 60% bittersweet chocolate 1/2 teaspoon instant espresso powder 10 tablespoons unsalted butter 1 cup heavy cream 1 tablespoon powdered sugar Whipped cream for garnish Cocoa powder or shaved bittersweet chocolate for garnish Directions Make crust: Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the edge. Crimp edge. https://www.southernliving.com/recipes/chocolate-silk-pie Grease a sheet of aluminum foil liberally with butter. Place the buttered surface inside the pie shell, allowing the crust to come in direct contact with the foil. Freeze for 1 hour or overnight. Caitlin Bensel; Food Stylist: Torie Cox Preheat oven to 350°F. Bake crust with foil for 20 minutes. Remove foil and use a spoon to press down any areas that have puffed up. Return to oven for an additional 13-15 minutes, until the crust is golden brown all over. Set aside to cool. Caitlin Bensel; Food Stylist: Torie Cox Boil eggs and sugar: Caitlin Bensel; Food Stylist: Torie Cox Bring 2 inches of water to boil in the bottom of a double boiler. Whisk together eggs and sugar and place over double boiler, whisking regularly until the mixture reaches 165°F. Remove from heat and allow to cool until just warm. Caitlin Bensel; Food Stylist: Torie Cox Melt chocolate: While egg mixture is cooling, chop the chocolate and place in a microwave safe bowl. Microwave for 20 second intervals at 30% power, stirring in between each interval, until mixture is completely melted. Caitlin Bensel; Food Stylist: Torie Cox Pour egg mixture over melted chocolate and whisk until fully incorporated. Caitlin Bensel; Food Stylist: Torie Cox Whisk in espresso powder. Allow to cool completely to room temperature. Caitlin Bensel; Food Stylist: Torie Cox Finish filling: In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy. Caitlin Bensel; Food Stylist: Torie Cox With the mixer on low, slowly pour in chocolate mixture. Scrape down sides of the bowl with a spatula, and increase the speed to medium-high, beating until the mixture increases in volume and lightens in color, 5 minutes. Caitlin Bensel; Food Stylist: Torie Cox Whip cream: In a clean bowl, beat together cream and powdered sugar to stiff peaks. Caitlin Bensel; Food Stylist: Torie Cox Gently fold half of the whipped cream into the chocolate mixture. Caitlin Bensel; Food Stylist: Torie Cox Add remaining whipped cream and gently fold until no streaks of cream remain. Caitlin Bensel; Food Stylist: Torie Cox Pour filling into crust, leveling the surface with a spatula. Caitlin Bensel; Food Stylist: Torie Cox Refrigerate for 8 hours or overnight. Garnish with whipped cream and cocoa powder or shaved chocolate, if desired. Caitlin Bensel; Food Stylist: Torie Cox Rate it Print