Chocolate Silk Pie
Chocolate crust:
- 1½ cups (130 grams) chocolate-wafer crumbs
- 2 tablespoons (25 grams) sugar
- Pinch of salt
- 5 tablespoons (70 grams) unsalted butter, melted
- 12 tablespoons (170 grams or 1½ sticks) butter, at room temperature
- 1 cup (200 grams) sugar
- 3 ounces (85 grams) unsweetened chocolate, melted and cooled
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (235 ml) heavy or whipping cream
- 1 tablespoon sugar
- Chocolate curls shaved from a bittersweet bar with a peeler (optional)
Instructions:
I think if you get your eggs from a place you trust, and rein in your horror over the butter volume, life is too short to miss out on this puddle of mousselike pie.
- Preheat your oven to 350 degrees. In a medium bowl, stir together cookie crumbs, sugar, and salt. Stir in melted butter until evenly dispersed. Press crumbs evenly across bottom and up sides of a standard 9-inch pie dish. Bake in preheated oven for 10 minutes, then let cool completely (the fridge can speed this up) before using.
- In a large stand mixer, whip butter and sugar together until pale and fluffy. While mixer is running, drizzle in melted chocolate. Add eggs one at a time, beating mixture at medium speed for 5 minutes after each addition, and scraping down the bowl. Add vanilla, and blend well. Spread chocolate filling in prepared crust, and smooth the top. Set pie in the fridge until fully chilled, at least 6 hours.
- Just before serving, beat cream with sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy.