felichiccuisine
- Mar 22, 2019
- 2 min read

Chocolate Silk Pie

With a velvety, rich chocolate filling in a flakey, buttery crust topped with clouds of whipped cream and shaved chocolate, this easy chocolate pie is just scrumptious. This creamy chocolate pie not only melts in your mouth, it also melts any resistance to dessert.

Fresh cream, fresh eggs, and high-quality chocolate make up the best chocolate pie. Making your own pie crust is best. You can make it in about 10 minutes, and it makes a big difference.

For this pie, I used my favorite pie crust recipe, but you can use pre-made pie dough or frozen pie dough to save time.

Prep Time: 40 minutes Cook Time: 25 minutes Total Time: 1 hour 5 minutes

Servings: 8 -10

Ingredients

1 package Homemade Pie Crust or pre-made pie dough or frozen pie dough

For Chocolate Cream

200g marshmallow cream
115g butter, cubed
185g semisweet chocolate chips
65g dark chocolate
2 Tbsp strong brewed coffee
240g whipping cream

For Topping

240g whipping cream
1 Tbsp powdered (icing) sugar
2 tsp vanilla sugar
chocolate, grated

Method

Bake the Pie Crust

1. Preheat oven to 180°C (350°F). Prepare the pie crust by rolling the dough so that it is 5 cm ( 2-inches) larger than your pie plate (23 cm, 9-inch). Carefully, transfer the dough to the pie plate. Lines the bottom and sides. Trim any excess dough, and flute the edges.

2. Cover the pie crust with parchment paper and weigh down with pie weights or dry beans. Bake for 8 minutes. Remove the paper and weight, and bake 5 minutes longer, until light brown. Cool on a wire rack.

Make the Filling

3. In a saucepan, over low heat, combine the marshmallow cream, butter, chocolate chips, dark chocolate and coffee; stir until chocolate is melted and mixture is smooth. Remove from heat. Let cool.

4. Meanwhile, using an electric mixer, beat whipping cream until peaks form. Gradually fold it into chocolate cream. Pour into crust. 

Make the Topping

5. In a large bowl, beat cream until it begins to thicken. Add powdered (icing) sugar and vanilla sugar. Beat until peaks form. Spread over chocolate cream filling. Refrigerate for at least 3 hours before serving or overnight. Garnish with grated chocolate.