Chocolate Silk Pie

From A Holiday Pie Party
Recipes, photos and video by chef/photographer Judy Doherty


To watch Judy make this pie, click here.

For the crust

½ cup butter (1 stick or 4 ounces)
1 cup flour (whole wheat pastry flour works well if you have it)
½ cup confectioners’ sugar
¼ cup cocoa powder
½ teaspoon salt

For the filling

4 ounces semisweet couverture chocolate
1 stick unsalted butter (4 ounces)
1 cup sugar (7 ounces)
4 eggs
1 teaspoon vanilla extract

To make the crust, preheat oven to 350°. Melt butter in a small saucepan with 1 tablespoon water over low heat. Combine the flour, confectioners’ sugar, cocoa powder, and salt in a medium bowl and pour the melted butter into this mixture. Stir to combine. Press this dough onto the bottom and sides of a 9-inch pie pan and bake for 10 minutes. Remove from oven and let cool while you prepare the filling.

Melt the chocolate and butter in a glass bowl in the microwave for 1 minute. Melting in a stainless steel bowl over simmering water works too, but keep it there just long enough to melt.Remove from the heat and add the sugar, eggs, and vanilla, whisking until smooth. Pour the filling into the crust.

Bake in the preheated oven for 10 minutes or until the chocolate mixture is no longer liquid and is slightly firm in the center.

Refrigerate until well chilled. Serve sliced with whipped cream and chocolate sauce.

Chocolate sauce

4 ounces heavy cream
4 ounces semisweet chocolate, chopped (or chocolate chips)

In a small saucepan, bring the cream to a gentle boil. Remove from heat and stir in the chopped chocolate until melted and smooth. Set aside and serve over the chocolate silk pie.