The World’s Best Chocolate Silk Pie
- 1 cup butter at room temperature
- 1 1/2 cups sugar
- 4 oz unsweetened chocolate melted in double boiler, then cooled
- 2 teaspoons vanilla OR 1/2 teaspoon vanilla and 1 teaspoon almond flavoring
- 4 eggs
1- 9 inch baked pie shell:
- Single Pie Crust
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 cup solid shortening
- 1/4 cup cold water
- Chocolate Graham Cookie Crust
- 2 cups graham cracker cookie crumbs
- 1 1/2 cups Oreo cookie crumbs white centers removed
- 1/4 cup granulated sugar
- 1 stick unsalted butter melted
Cream butter in a mixing bowl. If using a stand mixer, use a paddle attachment to cream the butter and sugar, then switch to a whisk attachment to add the remaining ingredients.
Gradually beat in the sugar with an electric mixer until light colored and well blended ( about 3 minutes).
Stir in the thoroughly cooled chocolate, and vanilla extract.
Add two eggs, beating 5 minutes on medium speed, then add the remaining two eggs, beat for 5 additional minutes.
Using a spatula, scrape the chocolate filling into a cooled, baked pie shell.
Refrigerate at least 4 hours before serving.
Garnish with fresh whipped cream, chocolate curls if desired.
For Pie Crust:
Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas. Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix. Add additional flour to the dough just until the dough is not sticky. Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9 inch pie plate. Lightly press into the corners of the plate. Crimp the edges. Using a fork, pierce the sides and bottom of the pie dough. Refrigerate crust for 30 minutes. Meanwhile, place oven rack on bottom third of oven and turn oven to 500 degrees.
Bake for 8-10 minutes or until golden. Let cool completely before cooling.
For Oreo Crust:
Preheat oven to 375 degrees
In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but it will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.
Tips:-Make the crust the day before or earlier in the day so the crust has time to cool completely before filling. You may also refrigerate the crust after cooking to help the crust cool more quickly.-You must have a mixer to make this. Preferably a stand mixer, or a person willing to stand and hold the mixer for a long time.-The pie filling recipe requires following the directions very carefully. It is very important the butter is at room temperature (not melted) , or it will not beat up properly. Also, it is very important the eggs are beaten for 5 minutes after each addition for a total of 10 minutes.-You may use a single baked pie shell or a cookie crust shell. I have included recipes for two of my favorites below. Make sure to let the crust cool completely before filling!-This pie is best when made the day before serving or early in the day to allow it to set up properly.
I used an Emile Henry Pie Plate for this pie.
This post was sponsored by Harmons Grocery, all opinions are mine.