Chocolate Silk Pie

If you’re a chocolate lover, this is your dream pie. Chocolate Silk Pie is unbelievably smooth, rich, and intensely chocolatey. The best part? It requires no baking - just mix, chill, and enjoy.

The “silk” in the name comes from the ultra-smooth, mousse-like texture achieved by whipping butter and sugar together until light and fluffy, then folding in melted chocolate. It’s ridiculously easy to make but tastes like it came from a fancy bakery.

The Oreo cookie crust adds a perfect crunch and complements the rich filling. Topped with billowy whipped cream and chocolate shavings, this pie is always the star of any dessert table.

Ingredients

For the Oreo Crust:

• 24 Oreo cookies (about 2 cups when crushed)
• 5 tablespoons unsalted butter, melted

For the Chocolate Filling:

• 8 oz high-quality dark chocolate (60-70% cacao), chopped
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

For the Topping:

• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or curls for garnish

Instructions

1. Make the crust: Process Oreos (filling and all) in a food processor until finely ground. Mix with melted butter until mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie pan. Refrigerate while preparing the filling.

2. Melt the chocolate: Place chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Let cool to room temperature but still pourable, about 10 minutes.

3. Make the filling: In a large bowl, beat butter with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Gradually add sugar, beating until very light and pale, about 3-4 minutes.

4. Add eggs: Add eggs one at a time, beating well after each addition. The mixture may look curdled - this is normal. Beat in vanilla and salt.

5. Incorporate chocolate: With the mixer on low speed, slowly pour in the cooled melted chocolate, beating just until combined and smooth. Do not overmix.

6. Fill and chill: Pour the chocolate filling into the prepared crust. Smooth the top with a spatula. Cover and refrigerate for at least 6 hours, or preferably overnight, until firm.

7. Make whipped cream: Just before serving, beat heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.

8. Serve: Top the chilled pie with whipped cream, spreading it evenly or piping decorative rosettes. Garnish with chocolate shavings. Slice with a hot, clean knife for neat pieces.

Tips & Tricks

• Use room temperature butter: This is crucial for achieving the light, fluffy texture. Cold butter won’t whip properly.
• Quality chocolate matters: Use good chocolate with at least 60% cacao for the best flavor. Avoid chocolate chips, which don’t melt as smoothly.
• Let chocolate cool: If the chocolate is too hot when added, it will melt the whipped butter and ruin the texture.
• Don’t skip the chilling time: The pie needs at least 6 hours to set properly. Overnight is even better.
• Make ahead: This pie actually improves with time. Make it 1-2 days ahead and add whipped cream just before serving.
• Alternative crusts: Graham cracker or vanilla wafer crusts also work wonderfully.
• For a lighter version: Fold in 1 cup of whipped cream after adding the chocolate for a mousse-like texture.

Nutrition Information (per serving)

• Calories: 520
• Total Fat: 38g
• Carbohydrates: 42g
• Protein: 6g
• Sugar: 32g