Chocolate Silk Pie
If you are looking for a show stopping dessert, look no further! Every element of this pie is the definition of comfort. The slightly salted chocolate graham cracker crust, a not too rich and oh so silky chocolate filling, piled high with fresh homemade vanilla whipped cream. People will be talking about your pie for weeks. Enjoy!
Ingredients
For the Crust
- 2 packs original graham crackers honey made are my fav
- 2 tbsp cocoa powder
- ¾ tsp salt
- ⅓ cup powdered sugar
- ¾ cup melted butter i like using salted
For the chocolate silk filling
- ¾ cup sugar
- 3 ½ tbsp cornstarch
- pinch salt
- 2 cups milk higher fat content, the creamier it will be
- ½ cup heavy whipping cream
- 4 egg yolks whisked together in a medium bowl
- 2 tbsp butter
- 2 tsp vanilla i use blue cattle truck mexican vanilla
- 3 oz milk chocolate chips
- 3 oz semi sweet chocolate chips
For the vanilla whipped cream
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 2 tsp vanilla or vanilla bean paste
Instructions
For the crust
- Preheat oven to 350. Crush graham crackers in a food processor, or crush graham crackers in a ziplock bag with a rolling pin.
- In a bowl, mix in the dry ingredients and then stir in the melted butter until it forms a damp sand texture.
- Press firm into a pie plate and bake for 15-20 minutes. Let cool until ready to fill.
For the chocolate silk filling
- It’s important to have all ingredients measured and ready so when it’s time to add, you don’t have to step away from stirring.
- In a medium sauce pan, add the sugar, cornstarch, and salt. Sift together by stirring with a whisk. Whisk in milk and heavy cream. Turn heat to medium. Keep stirring for about 5 minutes so the temperature can rise- don’t let boil.
- Once hot, temper the eggs by slowly adding some of the hot milk mixture to the yolks. Whisk eggs as you pour hot mixture in. Add tempered eggs into the pan with the rest of the milk. Keep stirring!! Never step away from the pan or your eggs will curdle.
- Keep stirring and cooking over medium heat for about 10-15 more minutes until thick. Add in the butter and stir until melted.
- Add in the vanilla and chocolate chips until chocolate is fully melted. Mixture should be like a pudding. Do not over cook.
- Pour chocolate filling into graham cracker crust and put in fridge for at least 2 hours. Preferably overnight! (It’s better the second day!)
For the vanilla whipped cream
- Combine cream and powdered sugar into the bowl of a stand mixer, fitted with the whisk attachment. Add in the vanilla. Mix until stiff peaks are formed.
- Pile cream high on the now COMPLETELY chilled chocolate pie. Top with sifted cocoa powder, or chocolate shavings. Enjoy!
Notes
It's important to never step away from the chocolate filling. Keep the heat on medium, don't get impatient and turn it too high. Your the eggs in the chocolate mixture will curdle.
The crust does have more of a salt flavor in it than usual crusts, I love it! And many others love it! But if you think you'd rather a sweeter crust, half the salt, or just skip it all together! It will still be delicious! I do encourage you to try it my way though!
Chill in the fridge until ready to eat. Don't top the hot chocolate mixture with whipped cream. Wait until it has chilled completely! You will love this pie!