Chocolate Silk Pie

The Chocolate pie recipe from 2021 Pies for a Cause. It was important to me that I used a recipe with cooked eggs, but that was also super silky. This fit the bill exactly.

Chocolate Silk Pie  

1 9-inch blind baked pie shell

1 1/3 cups (266 grams) granulated sugar

4 large eggs

8 ounces (227 grams) bittersweet baking chocolate, melted

10 tablespoons (142 grams) unsalted butter, at room temperature

2 teaspoons vanilla extract

2 cups heavy cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

¼ teaspoon clear gel powder (super optional) 

Chocolate shavings or cocoa powder, for garnish if desired

In a heavy saucepan, whisk together the granulated sugar and eggs. 

Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. 

Remove from heat and stir in the melted chocolate. Cool to just warm, stirring occasionally.

In a stand mixer, beat the butter until light and fluffy. 

Add the vanilla to the butter. 

Add in the cooled chocolate mixture to the butter mixture then beat on high speed for 5 minutes, or until light and fluffy.

In a second bowl whip the cream, powdered sugar and 1 teaspoon vanilla until stiff peaks form. If using clear gel powder, add to the whipping cream once it starts to thicken. The gel stabilizes the whipped cream so it holds for days. 

 Fold half the whipped cream into the chocolate mixture. Reserve the other half of whipped cream to top the pie. 

Pour the chocolate mixture into the pan, smoothing evenly. Dome the pie in the shell so it stands tall. 

Top that with the whipped cream. 

Top with whipped cream and any tempered chocolate garnish. Dust with cocoa powder just before serving if using.

This is the second year of pies for a cause. This year I made only two kinds. Dutch Apple and Chocolate Silk. The donation was made to Planned Parenthood.