In one pie-baking competition Anita Verna Crofts entered, chocolate pies were banned because judges feared they’d overshadow humble fruits and custards. While Anita agrees a key lime or peach can rival any dessert, she believes her Chocolate Silk Pie would’ve been unbeatable. Silky and rich, it’s adapted from her grandmother’s legendary recipe, stored in the tin she received from her at college graduation. A chocolate smudge on the recipe card hints at its popularity. As a chilled pie, it shines year-round and especially at Thanksgiving.
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups sugar
- 5 ounces unsweetened chocolate
- 2 teaspoons vanilla extract
- 3 eggs
- 1 9-inch pie crust (As a chilled pie, a store-bought chocolate crumb crust or graham cracker crust will also work perfectly well.)
- 16 ounces heavy whipping cream
- Sugar and a dash of vanilla to taste
- Shaved chocolate (optional)
Instructions
- If blind baking a pie crust, preheat your oven to 450°F.
- Blind bake the crust for 12 minutes, then set on a wire rack to cool completely.
- Once butter is fully creamed, slowly add sugar until mixture is light and fluffy.
- Melt baking chocolate in a double boiler or microwave, stirring occasionally. Let chocolate cool at room temperature, whisking now and then. Chocolate should be cool to the touch, but still fully melted.
- Combine cooled chocolate with butter and sugar. Add vanilla extract and use a mixer to combine.
- With a mixer on medium speed, add eggs one at a time. Beat for five minutes between additions, for a total of 15 minutes. Use a rubber spatula to scrape the sides of the bowl and keep batter fully integrated.
- Pour filling into pie shell and smooth surface to desired look. Refrigerate for 1-2 hours.
- Whip heavy cream until soft peaks form, adding sugar and dash of vanilla to taste. Refrigerate cream until ready to serve.
- Serve pie with whipped cream and (optional) shaved chocolate.
This recipe involves raw eggs; in-shell pasteurized eggs can be used as a precaution.
Recipe adapted by Anita Verna Crofts from Anne Maxfield.
Anita Verna Crofts is an educator and author who lives in Portland, ME. Her book, Meet Me at the Bamboo Table: Everyday Meals Everywhere, is a collection of essays looking at food, memory, and identity.