Chocolate Silk Pie and Harmons Thanksgiving Pie Fest!
Chocolate Silk Pie and Harmons Thanksgiving Pie Fest!
Chocolate Silk Pie and Harmons Thanksgiving Pie Fest!
Chocolate Silk Pie and Harmons Thanksgiving Pie Fest!
Chocolate Silk Pie and Harmons Thanksgiving Pie Fest!
Chocolate Silk Pie and Harmons Thanksgiving Pie Fest!
Chocolate Silk Pie and Harmons Thanksgiving Pie Fest!

The World’s Best Chocolate Silk Pie

4.50 from 2 votes
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Author: Si Foster
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
chill: 4 hours
Servings: 8

Ingredients 

Pie filling:

  • 1 cup unsalted butter , room temperature
  • 1 ½ cups sugar
  • 4 ounces unsweetened chocolate, melted in double boiler, then cooled
  • 2 teaspoons vanilla OR 1/2 teaspoon vanilla and 1 teaspoon almond flavoring
  • 4 eggs

1 9-inch flaky pie crust

  • 1 cup flour
  • ¼ teaspoon salt
  • ½ cup solid shortening, we use ¼ cup shortening and ¼ cup butter flavor shortening
  • ¼ cup cold water

Chocolate Graham Cracker Cookie Crust

  • 2 cups graham cracker cookie crumbs, about 7 sheets
  • 1 ½ cups Oreo cookie crumbs, white centers removed
  • ¼ cup granulated sugar
  • 1 stick unsalted butter, melted

Instructions

Pie filling

  • Cream butter in a mixing bowl. If using a stand mixer, use a paddle attachment to cream the butter and sugar, then switch to a whisk attachment to add the remaining ingredients.
  • Gradually beat in the sugar with an electric mixer until light colored and well blended (about 3 minutes).
  • Stir in the thoroughly cooled chocolate, and vanilla extract.
  • Add two eggs, beating 5 minutes on medium speed, then add the remaining two eggs, beat for 5 additional minutes.
  • Using a spatula, scrape the chocolate filling into a cooled, baked pie shell.
  • Refrigerate at least 4 hours before serving.
  • Garnish with fresh whipped cream and chocolate curls if desired.

Pie Crust:

  • Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas. Add cold water all at once. Mix with a fork until dough starts to form into a ball. Do not over mix. Add additional flour to the dough if needed just until the dough is not sticky.
  • Sprinkle flour out onto a flat surface. Roll the dough into a circle and place in a 9-inch pie plate. Lightly press into the corners of the plate. Crimp the edges.
  • Using a fork, pierce the sides and bottom of the pie dough. Refrigerate crust for 30 minutes. Meanwhile, place oven rack on bottom third of oven and turn oven to 500 degrees.
  • Bake for 8-10 minutes or until golden. Let cool completely before filling.

Oreo Crust:

  • Preheat oven to 375 degrees
  • In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs.
  • In a medium bowl, mix together the cookie crumbs, sugar, and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but it will compress down quite a bit with pressure.)
  • Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes until golden.
  • Remove the crust from the oven and let cool completely before filling.

Notes

Make the crust the day before or earlier in the day so the crust has time to cool completely before filling. You may also refrigerate the crust after cooking to help the crust cool more quickly.
You must have a mixer to make this recipe. Preferably a stand mixer, or a person willing to stand and hold the mixer for a long time.
The filling recipe requires following the directions very carefully. It is important that the butter is at room temperature (not melted), or it will not beat up properly. Also, it is very important the eggs are beaten for 5 minutes after each addition for a total of 10 minutes.
You may use a single baked pie shell or a cookie crust shell. I have included recipes for two of my favorites. Make sure to let the crust cool completely before filling.
This pie is best when made the day before serving or early in the day to allow it to set up properly.

Did you make this recipe?

Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!