ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate Silk Pie

Photo: Marcus Nilsson
Yield Makes 6 to 8 servings

Ingredients

  • Shortbread-Pecan Crust
  • 2 pints heavy cream
  • 6 ounces semisweet chocolate, roughly chopped
  • 6 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • 6 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon cocoa

Nutrition Information

  • calories 883
  • caloriesfromfat 82 %
  • fat 80 g
  • satfat 42 g
  • cholesterol 354 mg
  • sodium 135 mg
  • carbohydrate 42 g
  • fiber 3 g
  • sugars 25 g
  • protein 8 g

How to Make It

  1. In a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar. Cook over medium-low heat, whisking frequently, until the chocolate melts.

    In a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar. Add the egg yolks and whisk. Bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set). Add 2 tablespoons of the simmering chocolate mixture to the egg mixture. Whisking constantly, slowly add the egg mixture to the pan. Cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes. Remove from heat. Add the vanilla and butter. Whisk until the butter melts.

    Pour the filling into the crust. Place a piece of plastic wrap directly against the surface of the filling. Refrigerate for at least 3 hours and up to 48 hours. Remove the plastic wrap and sprinkle with the cocoa. With an electric mixer on medium-high, beat the remaining 1 pint of cream. Serve with the pie.