Chocolate Silk Pie

Chocolate Silk Pie

Think chocolate mousse on a graham cracker pie crust. Really. It's that good!
Plan Ahead Note: the butter and the eggs for the filling need to be brought to room temperature and the pie should be refrigerated overnight before serving.
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Course Dessert

Ingredients
  

Crust

  • 1 ¾ cups graham cracker crumbs
  • 2 Tablespoons firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • big pinch of salt
  • 6 Tablespoons unsalted butter melted

Filling

  • 3 oz. unsweetened chocolate coarsely chopped
  • ¾ cup unsalted butter softened to room temperature
  • 1 ¼ cups granulated sugar
  • 3 eggs at room temperature
  • 2 teaspoons vanilla extract

Instructions
 

Crust

  • Preheat the oven to 350°.
  • Lightly butter your choice of pie pan and set aside.
  • Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl.  Mix briefly with your fingers.                      
  • Add the butter and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs.
  • Spread the crumbs even and loosely in the pan, pressing them into the bottom and up the side.  Refrigerate for 5 minutes.
  • Place on the center oven rack and bake for 7 minutes at 350°.
  • Let cool on a wire rack completely, then refrigerate for 10 minutes.

Filling

  • To make the filling, put the chocolate in the top of a double boiler and set over, not in, barely simmering water.  Melt the chocolate, smoothing it with a whisk.
  • Remove the insert and let the chocolate cool, stirring occasionally.  Set aside.
  • Using an electric mixer, beat the butter in a large bowl until creamy.
  • Gradually add the sugar and continue to beat, scraping down the bowl as needed, until the mixture is light-textured, about 5 minutes.
  • Scrape the melted chocolate into the butter mixture.  Beat for 30 seconds.
  • Add the eggs, one at a time, beating on medium-high speed for 4 minutes after each addition.  The filling should be very light and creamy.
  • Add the vanilla and blend for 10 seconds to incorporate.
  • Scrape the filling into the chilled pie shell and smooth the top with a spoon.
  • Cover with loosely tented aluminum foil and refrigerate for at least 3 hours or overnight.

Notes

Recipe from PIE Cookbook