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Classic Chocolate Silk Pie

A rich slice of chocolate pie with a swirl of chocolate whipped cream on a white plate.
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A rich and silky chocolate pie with a crisp graham cracker crust and stabilized whipped cream topping, perfect for holidays.

Ingredients

Scale
  • 1 9-inch graham cracker crust, pre-baked
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 6 ounces bittersweet chocolate, finely chopped
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate curls, for garnish

Instructions

  1. In a medium saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and salt.
  2. Gradually whisk in milk until smooth.
  3. Whisk in egg yolks.
  4. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
  5. Remove from heat. Stir in butter, vanilla extract, and chopped bittersweet chocolate until the chocolate is melted and the mixture is smooth.
  6. Pour the chocolate filling into the pre-baked graham cracker crust.
  7. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill for at least 4 hours, or until firm.
  8. In a chilled bowl, beat heavy cream and powdered sugar with an electric mixer until stiff peaks form. Beat in 1 teaspoon vanilla extract.
  9. Spread or pipe the whipped cream over the chilled pie.
  10. Garnish with chocolate curls.
  11. Refrigerate until ready to serve.

Notes

  • For a stable whipped cream, ensure your cream and bowl are very cold.
  • You can make this pie a day ahead for holiday gatherings.
  • Blind-baking the crust ensures it stays crisp.

Nutrition

Find it online: https://cutcooktaste.com/chocolate-pie/