Chocolate Silk Pie

Total Time:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min

Yield:
10 servings
Level:
Intermediate

Ingredients
  • 4 large eggs
  • 3/4 cup sugar
  • 2 tablespoons water or coffee
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 1/4 teaspoon kosher salt
  • 3 ounces bittersweet or semisweet chocolate, or a mix of both, melted and cooled slightly
  • 1 1/2 teaspoons vanilla extract
  • 1 baked 9-inch pie crust
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • Chocolate shavings, for garnish
Directions

1. Fill a medium pot with 1 inch water over medium heat. Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water. Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble.

2. Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined. Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes.

3. Spread into the pie crust and cover with plastic wrap. Chill until cold and set, 2 to 3 hours. Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks. Spread over the pie filling and garnish with chocolate shavings.

Cook's Notes: Try substituting your favorite liqueur in place of the water or coffee. Kahlua, Chambord or Grand Marnier are all great choices.

Use a large bowl for cooking the custard. It will keep your hand further from the heat, and your eggs will cook faster.


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    I loved the pie, but like many other I used the original recipe as a base recipe. I doubled the custard. The first custard I made with bittersweet chocolate and the coffee and Kahlua. The second custard I made with semi-sweet chocolate and added orange rind and replaced the coffee with orange extract. I allowed the first custard to set up and then made the second custard and poured it over the first layer. I also doubled the amount of whipped cream. My family loved it and it has now become a holiday favorite. I love that the eggs are cooked and the filling is so creamy.
    I loved the flavor, but I doubled the recipe and mixed half semi sweet and half the bittersweet chocolate. It made for a simple flavor, not too heavy. As for the custard consistency, I really struggled...and finally gave up...hoping that it sets :) I wasn't sure if the pot was too large, and wasn't getting enough heat under the large bowl. I would definitely try again, noticing that I should have given it longer than the 5-6 minutes of the "custard" consistency.
    Good base recipe, but it ABSOLUTELY needs some help. Here are my changes: Increase filling portion of the recipe by 1/2 to properly fill 9-9.5" crust. Also, double whipped cream portion and fold half of the whipped cream into the pie filling before putting into the crust. This fully fills the crust and makes for a fluffier and less intense chocolate/sugary flavor. I highly recommend these easy changes to make for an awesome outcome. If you heed my directions, the outcome turns out very similar to Perkins Restaurant's "French Silk Pie." Enjoy!
    Another poster was correct that have to cook the eggs longer then five minutes but otherwise fabulous.
    This is easy to make and delicious. Must use Kahlua and coffee for a great flavor.
    Adding the sugar and salt at the end made it grainy and the exact opposite if silky. Plan on much longer than 5 minutes for the custard and the amount of filling is not enough for an 8 inch pie crust (The recipe calls for a 9 inch. There are better recipes out there. It is also too sweet.
    Well, maybe my double boiler just wasn't working effectively, but it took me 20 minutes to get the custard to the thickness described. And when it was all done and I put it in the pie crust, it looked so wimpy, I wished I had doubled it! Other than that, it was pretty good.
    Very easy to prepare, but my kids didn't like the coffee taste. Way too strong for them. Sometimes dessert recipes say add coffee to "enhance the chocolate flavor". Wish it would have called it "Coffee/Chocolate Silk pie". Very good. Would make again, with water and not coffee.
    Excellent recipe! Very easy to make. I used semi-sweet baking chocolate, and found it to be a little too sweet, so I would definitely recommend using bittersweet chocolate. Otherwise, a wonderfully smooth and silky pie!
    OMG!!!!! This is by far the best pie (of any kind I have ever made in my life. I replaced the water or coffee with kalua and added a Tbls of kalua to the whipped topping. I found that's it's easier to blend the egg mixture, for the custard, before adding to double boiler to keep the eggs from getting scrambled. Same goes for halendais sauce. Easy to make and absolutely heavenly. Very creamy and well worth every dime. Would rate higher than 5 stars I could.
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