Chocolate Silk Pie
This mile-high cream pie has a dreamy chocolate filling that requires some bowls and a bit of time but is so worth it!
- Prep time: 40 min
- Makes: 10 to 12
- Cook time: 10 min
Nutritional Information
1/10th of pie
- Potassium*.225 mg
- Calories.650
- Saturated Fat.28 g
- Fat.46 g
- Cholesterol.175 mg
- Carbohydrates.56 g
- Fibre.3 g
- Sugars.42 g
- Protein.7 g
- Sodium.150 mg
Ingredients
| Crust: | |
| 1 1/2 cup / 375 ml | chocolate wafer crumbs |
| 1/4 cup / 60 ml | unsalted butter, melted |
| --------------- | |
| Filling: | |
| 7 oz / 197 g | semi-sweet baking chocolate, roughly chopped |
| 3/4 cup / 180 ml | 35% whipping cream |
| 1 cup / 250 ml | unsalted butter, at room temperature |
| 1 cup / 250 ml | superfine or regular granulated sugar |
| 1 tsp / 5 ml | vanilla extract |
| 1/2 tsp / 2 ml | instant espresso powder (optional) |
| 3/4 cup / 180 ml | Egg Creations Whole Eggs Original, well shaken |
| --------------- | |
| Topping: | |
| 3/4 cup / 180 ml | 35% whipping cream |
| 1 tbsp / 15 ml | superfine or regular granulated sugar |
| 1 tsp / 5 ml | vanilla extract |
| Chocolate curls or cocoa (for garnish) |
Directions
Crust: Preheat oven to 350ºF (180ºC). Stir crumbs with butter until evenly combined. Spread in the bottom and up the sides of a 9-inch, deep-dish pie plate, pressing to form a uniform crust. Bake for 10 minutes; cool completely.
Filling: Melt the chocolate in the top of a double boiler or in the microwave, heating for 1 minute then for 20 second intervals, stirring in between, until smooth. Set aside to cool for 15 minutes.
Whip cream using a stand mixer with a whisk attachment (or hand mixer) until stiff peaks form. Chill until ready to use. (Transfer to another bowl if needed to continue with stand mixer.)
In a clean mixing bowl fitted with a paddle attachment (or clean hand mixer), whip butter and sugar for 3 minutes or until very creamy and light. Add the egg, 1/4 cup (60 ml) at a time, scraping the bowl and beating for 1 minute after each addition. Stir the vanilla with the espresso powder (if using); add to the bowl along with the melted chocolate and beat until well combined (the mixture should look like thick buttercream).
Fold in the reserved whipped cream until uniformly combined. Spoon into the prepared cookie crust; smooth the top. Cover with plastic wrap and chill for at least 2 hours. (Pie can be made up to this point and reserved in the refrigerator for up to 2 days. Bring out of the fridge to soften for 30 minutes before topping and slicing.)
Topping: Whip cream with sugar and vanilla until thick. Mound over pie. Garnish with chocolate curls or a dusting of cocoa.
Tips
This filling does not require cooking because Egg Creations are pasteurized. However, don’t skimp on the mixing, it may seem long, but a thorough whipping of the filling allows the sugar to dissolve and the eggs to emulsify into the trademark silky texture of this indulgent showstopping pie.
If using shell eggs is preferred, the method for step 4 is slightly altered. Whip cream and melt chocolate as directed in steps 2 and 3. Combine 3 whole large eggs with the sugar in a heatproof bowl set over a pot of simmering water (do not let the bottom of the bowl touch the water). Heat, whisking constantly, for 11 to 13 minutes or until it reaches 160ºF (71ºC) on an instant read thermometer. Cool to room temperature. Beat the butter using the paddle for 3 minutes; mix in the room temperature egg-sugar mixture and beat and additional 1 to 2 minutes. Add melted chocolate, vanilla and espresso (if using); beat on high speed for 2 to 3 minutes or very light. Continue recipe as above, starting at step 5 (folding in the whipped cream).
Use 1 oz of chocolate to make chocolate curls; wrap the square in plastic wrap and allow the warmth of your hand to soften it before using a vegetable peeler to shave curls.
The chocolate crumb crust can be replaced with a blind baked, 9-inch traditional pie crust if preferred.
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.
Learn MoreTips: Scrambled Eggs
Squeeze orange, lemon or lime juice and/or grated zest to brighten the flavour of scrambled eggs and reduce the need for salt.