Growing up, I’d always ask for chocolate silk pie for my birthday. I much preferred it over cakes and my love for pie started around that time. My grandma made the best super tall chocolate silk pie and I wish I could have a slice of it just one more time.

I have my old standard Mile High Chocolate Cream Pie recipe (https://www.foodandwinechickie.com/2012/01/16/mile-high-chocolate-cream-pie) that produces this light and velvety pie but I thought I’d go a different route to see if I could get a better result and tried the below. It was really creamy and light with big chocolate flavors boosted by the espresso powder.

If you want to go with a store-bought pie crust, that’s perfectly fine. The recipe below yields two 9” pie crusts that freeze well, so I typically use one and freeze one.

INGREDIENTS:

• 1 Fail proof Pie Crust

For the Filling

• 1 cup butter, soften
• 1 ½ cups granulated sugar
• 4 ounces unsweetened chocolate, melted and slightly cooled
• 2 tsp. pure vanilla extract
• ¼ tsp. instant espresso/coffee powder
• 2 Tbsp. Dutch-processed cocoa powder
• 4 large eggs
• 2 cups heavy cream, whipped
• Chocolate shavings or curls (optional)

DIRECTIONS:

1. Preheat oven to 400F.
2. Place a pie crust in a 9” pie plate, embellish the edges and dock the dough by piercing with a fork several times around the bottom and sides to prevent the crust from bubbling or puffing up while baking. Add a piece of parchment paper over the crust and fill with dried beans/pie weights (I use beans that I cool after baking and store in a zip top baggies for the next pie). Bake in the bottom third of the oven for 15 minutes. Remove the parchment/dried beans and return to the oven for 10 more minutes, or until the crust is lightly golden. Let the crust cool completely on a wire rack before adding the filling – don’t be tempted to add the filling until the crust is cooled, it’ll be a mess and won’t work or set correctly.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, scraping the bowl with a rubber spatula a couple of times to ensure all is well-incorporated.
4. With the mixer running at low speed, pour the cooled melted chocolate into the butter mixture. Add the vanilla, the espresso powder and the cocoa powder. Scrape down the bowl again to fully combine.
5. Add the eggs one at a time, beating for 3 minutes after each addition (12 minutes total) at a high speed. Mixing for 12 minutes is crucial to getting a light and silky texture.
6. Add the filling to the cooled crust and allow to set in the refrigerator for at least 4 hours and up to 2 days prior to serving.
7. Top the pie with whipped cream and chocolate shavings or curls (if using).

RECIPE NOTES:

Consuming raw or undercooked eggs may increase your risk of food borne illness, especially if you have a medical condition.

Serves 8.

Inspired by this recipe.