Chocolate Silk Pie
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
40
Spice
50
Sweetness
40
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 large
Egg1 tbsp
Sugar (confectioners')2 tbsps
Water1 tsp
Kosher Salt1.5 tsps
Vanilla Extract1 cup
Heavy CreamDirections:
1
Fill a medium pot with 1 inch water over medium heat
2
Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water
3
Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes
4
Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble
5
Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy
6
Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined
7
Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes
8
Spread into the pie crust and cover with plastic wrap
9
Chill until cold and set, 2 to 3 hours
10
Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks
11
Spread over the pie filling and garnish with chocolate shavings
12
Cook's Notes: Try substituting your favorite liqueur in place of the water or coffee
13
Kahlua, Chambord or Grand Marnier are all great choices
14
Use a large bowl for cooking the custard
15
It will keep your hand further from the heat, and your eggs will cook faster