Best Ever Chocolate Silk Pie
Author: Nikki
  • 4 oz. unsweetened baking chocolate
  • 1 cup butter, softened
  • 1½ cups sugar
  • 1½ teaspoons vanilla
  • 4 pasteurized eggs
  • 1 baked 9 inch pie shell
Whipped Cream
  • 2 cups heavy whipping cream
  • ⅓ cup sugar
  • ½ teaspoon vanilla
Garnish with chocolate curls
  1. In a small microwave safe bowl, melt chocolate in 30 second increments, stirring in between each increment until smooth. Let cool down and set aside.
  2. In a large bowl, cream and beat butter and sugar for about 2 minutes until fluffy. Add melted chocolate to butter mixture. Add in vanilla and beat until combined.
  3. Continue to beat mixture for 15-20 minutes at medium speed, adding eggs in one at a time spacing them about 5 minutes apart before adding the next one.
  4. Pour into cool baked pie shell and evenly and carefully spread over pie. Cover and chill for 1-2 hours.
Before serving, make Whipped Cream.
  1. Beat heavy cream on high, gradually adding in sugar and vanilla until soft peaks form.
  2. Spread or pipe prepared whipped cream over pie.
  3. Garnish with curled chocolate and cover and chill until ready to serve.
Chocolate Curls
  1. I went the easy route and made my chocolate curls by shaving off chocolate from a giant chocolate block with my potato peeler. I even had some chocolate shavers, but actually preferred the potato peeler curls to those.
Recipe lightly adapted from The Pioneer Woman
As a word of caution, this recipe does contain raw eggs. Raw eggs always pose the risk for salmonella so make sure you use fresh, refrigerated, clean, high grade and pasteurized eggs to reduce the risk. Pregnant people, older folks, young children, babies and people with compromised immune systems are at a higher risk for getting salmonella.
Recipe by Chef in Training at