Chocolate Silk Pie
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups ground chocolate wafers (from about 30 cookies)
- ⅓cup sugar
- 7tablespoons unsalted butter, melted
- ¾cup unsalted butter, at room temperature
- 1¼cups sugar
- ¼teaspoon kosher salt
- 1teaspoon vanilla extract
- 1teaspoon brandy (optional)
- 4ounces unsweetened chocolate, melted
- 3eggs
For the Crust
For the Filling
Nutritional analysis per serving (10 servings)
482 calories; 31 grams fat; 18 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 38 grams sugars; 5 grams protein; 169 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the crust: Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Reserve ½ cup of the mixture, then press the rest into a 9-inch pie plate, pressing it evenly over the bottom and up the sides of the plate. Bake for 8 minutes. Set aside to cool.
- Step 2
Make the filling: Using an electric mixer, cream the butter and sugar together until light and fluffy. Mix in the salt, vanilla and brandy, if using. Add the chocolate and mix well. Add the eggs, 1 at a time, mixing well after each addition.
- Step 3
Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top. Refrigerate for 2 hours to set. Cut into wedges and serve.
Private Notes
Comments
3/4 cup sugar plus 2 tablespoons is nice Whip longer to dissolve sugar. This recipe does not give complete blending instructions. Whip the butter until light and fluffy. Slowly beat in sugar and salt, then whip on high for 5 minutes, scraping down bowl. Beat in 1 egg, and beat on high for 5 minutes. Add in next egg, beat 5 minutes. Add in next egg, beat 5 min. Pinch some fluff and test for graininess. If grainy, beat longer. Then add chocolate and beat. Then add vanilla
I no longer want to make dishes containing uncooked eggs, yet I love mousse and I love this pie (from years ago). Any suggestions?
Buy pasteurized eggs for this recipe as the eggs aren't cooked. Pasteurization kills the bacteria but leaves the eggs intact. These eggs work well for all purposes.
I did not seem to have enough crumbs to cover the bottom of the 9" pie plate without holes and cracks. I had the glass plate on a lighted surface so the lacuna showed very clearly. Also there didn't seem to be enough butter to make it all stick together. I added more crumbs and more butter.
As everyone says way too sweet. Will make again with less sugar. Love how quick and easy it comes together
Nabisco discontinued their chocolate wafers. Any other brands? I bought chocolate graham crackers and plan to substitute. Any adjustments needed in the recipe?