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–+ servings
Silky Chocolate Pie

Silky Chocolate Pie

Discover the secret to the silkiest chocolate pie that melts in your mouth! Perfect for any occasion and easy to make at home. Silky Chocolate Pie recipe inside.
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Prep Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 fully baked 9-inch pie crust homemade or store-bought
  • 4 oz bittersweet chocolate, chopped and melted
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large pasteurized eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • to taste chocolate shavings for garnish

Equipment

  • Electric hand mixer or stand mixer
  • Large mixing bowls
  • Rubber spatula
  • 9-inch pie plate
  • Microwave-safe bowl for melting chocolate

Method
 

  1. Beat softened butter and granulated sugar in a large bowl for 3-5 minutes until pale and fluffy.
  2. Slowly drizzle in melted bittersweet chocolate and vanilla extract, mixing until fully incorporated.
  3. Add one pasteurized egg at a time, beating for 5 minutes after each addition until the mixture is glossy and light.
  4. Pour the chocolate filling into the prepared pie crust and smooth the top. Chill uncovered for at least 4 hours, preferably overnight.
  5. Just before serving, beat cold heavy cream and powdered sugar until stiff peaks form. Spread over the chilled pie and garnish with chocolate shavings.

Nutrition

Calories: 400kcalCarbohydrates: 35gProtein: 4gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 125mgPotassium: 170mgFiber: 1gSugar: 25gVitamin A: 700IUCalcium: 15mgIron: 1mg

Notes

Make sure your butter is truly soft at room temperature to avoid lumps in the filling. Chill mixing bowl and beaters prior to whipping cream to achieve higher peaks faster. Use pasteurized eggs for safety as the filling is not cooked. Try adding a pinch of instant espresso powder along with the vanilla for a richer chocolate flavor. Store leftovers in the refrigerator for 3-4 days, and cover to keep the whipped cream fresh.
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