We recently celebrated my husband’s birthday. He requested his mom’s Chocolate Silk Pie. I was happy to oblige! Who doesn’t want a slice of Chocolate Silk Pie?
This is a pretty simple recipe to make. I use a store bought Oreo Crust to make it even easier (gasp!). You can also make this using a regular pie crust. If you need a good pie crust recipe, you can use my Grandma’s recipe which is my absolute favorite Pie Crust Recipe, which I shared here:
If you go with an Oreo Crust recipe you will just need to make the pie filling. If you make a regular Pie Crust, roll out the dough and place it in a pie dish. Trim the excess and then flute the edges of the pie crust. Chill for about 10 minutes in the refrigerator to allow the dough to relax (this will help prevent the crust from shrinking as you bake it).
Once the dough has rested, use a fork to lightly prick the bottom of the pastry. Take a sheet of aluminum foil or parchment paper and press it into the pie plate, gently pushing it right up against the pastry. Fill the sheet of foil or parchment paper with pie weights, dried beans or even uncooked rice to hold it in place. This weight helps the pie dough hold its shape.
Preheat the oven to 425 degrees F. Bake the crust for 20 minutes, then remove it from the oven and take out the pie weights and the aluminum foil liner. Set it aside to cool.
1/2 cup butter (softened, room temperature)
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1/2 cup white sugar total (divided into TWO 1/4 cups and used at different times)
1 teaspoon vanilla extract
1 prepared 8 inch Oreo Crust or Pastry Crust
- Cream butter in a mixing bowl. Gradually beat in 1/4 of a cup of the sugar with an electric mixer until light colored and well blended.
- In a separate bowl, beat your eggs into stiff peaks to help form stiff peaks. Gradually adding the other 1/4 cup of sugar.
- Fold gently in the thoroughly cooled chocolate, and vanilla extract. And the butter mix.
- Spoon the chocolate filling into a cooled, baked pie shell.
- Refrigerate at least 2 hours before serving.
Serve with lots of ice cold milk! You will LOVE it!