Double Chocolate Silk Pie
I did it! I diddd ittt! I was craving a pie – a chocolate pie, to be specific – for a few weeks now and I was finally able to satisfy that craving thanks to a special occasion that only comes around once a year: Friendsgiving. This Double chocolate Silk Pie that I made for Friendsgiving would have been the highlight of the night if friends, food, games, and laughs, weren’t a part of it at all.
This pie is whipped creamy, chocolatey, and very crowd-pleasing. This is exactly what I knew I wanted when my chocolate pie cravings hit. Something light and sweet. Creamy and satisfying. This recipe is very reminiscent of those frozen Edward’s Hershey’s chocolate cream pies that you can find in the frozen section at grocery stories, or at Burger King. Now, I haven’t had one of those Hershey’s chocolate pies in a long while, but you call this an accidental homemade copycat recipe because the texture is so similar. Except this one is better obviously, because it’s made from scratch and not from styrofoam.
No offense to people who love styrofoam chocolate pies. My high school was across the street from a Burger King, so you bet I was buying those Hershey’s chocolate pies by the dozen and eating them on my way home from school every day for three years. #noregrets
But, before you jump headfirst into this copycat Hershey’s chocolate cream pie recipe know first that it does take a little bit of work. There are many steps involved to whipping this thing up (figuratively and literally), lot of chilling and waiting around, but the results are worth it. I know that while I was whisking together eggs and cream over a double boiler for 15 minutes my mind did briefly start to question all of my life decisions up to that point, and I’m glad I stuck with it. This pie is divine, just ask anyone who tried it during our Friendsgiving.
I hope you get to bring this chocolate pie to your upcoming Friendsgiving or Thanksgiving. I’ll go back to posting vegan recipes soon, but this pie and Friendsgiving dinner was a very worthy break from my dairy-free life.
- 1 c. + 2 tbsp. all-purpose flour
- 3 tbsp. unsweetened cocoa powder
- 2 tbsp. granulated sugar
- ½ tsp. kosher sea salt
- ½ c. (1 stick) cold unsalted butter, cut into chunks
- 3-4 tbsp. ice cold water
- ¼ tsp. vanilla extract
- 8 oz. semisweet chocolate, melted and cooled*
- 4 eggs
- 1 ½ c. powdered sugar
- 1 c. (2 sticks) unsalted butter, room temperature
- 1 ½ c. heavy whipping cream
- ¼ c. cocoa powder
- ¼ c. powdered sugar
- 2 tsp. vanilla extract
- 1½ cups heavy whipping cream
- ¼ c. powdered sugar
- 1 tsp. vanilla extract
- Chocolate shavings or curls (optional)
- To make the crust: combine the flour, cocoa power, sugar, and salt into a food processor. Pulse until for 15 seconds then stop. Add the cubed butter and pulse until crumbs form. Add one tablespoon of water at a time, pulsing after each addition until clumps form that resemble coarse wet sand.
- Form into a disc on a sheet of plastic wrap, wrap and freeze for 20 minutes.
- Place a baking sheet in the oven. Preheat oven to 350 degrees.
- On a lightly floured surface, roll the dough out evenly into a 12-inch circle. Carefully roll the dough around your rolling pin and carefully lay it over either a 9-inch pie plate. Trim the edges and leave an 1-inch overhang. Fold the overhang underneath to form a rim, then crimp with your fingertips.
- Line pie crust with parchment paper and fill with pie weights (dry rice or beans). Bake for 16-18 minutes, then remove the pie weights and parchment. Gently dock the bottom of the crust with a fork and return to the oven to bake for 5-10 minutes. Remove from the oven and allow to cool completely.
- To make the filling: double boiler or a medium heatproof bowl, beat together 4 eggs and 1 ½ cups powdered sugar until light. Set the bowl over a saucepan of simmering water and cook the mixture, whisking constantly, until thick (and until it reaches 160 degrees), about 10 minutes.
- Remove from the heat, set aside and allow to cool for 3-4 minutes before whisking in the warm melted chocolate. Cover with plastic wrap and refrigerate for 20 minutes.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter until light and fluffy. Add the cooled chocolate egg mixture and beat until smooth.
- In a separate bowl, beat the heavy cream, cocoa powder, powdered sugar and vanilla extract on high until stiff peaks form. Fold the whipped cream into chocolate mixture and pour into the cooled pie crust (make sure it's completely cool). Using an offset spatula, smooth the top. Place in the refrigerator to set for at least 2 hours.
- Before serving, prepare the topping. In the bowl of a stand mixer or a large mixing bowl, beat the heavy cream, powdered sugar and vanilla extract on high until stiff peaks form. Spread over the top of the chilled pie or pipe on. Sprinkle with chocolate shavings or curls, if desired.
Adapted From: Life Made Simple Bakes