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Home » Recipes » Desserts

Chocolate Silk Pie

Stacey – March 6, 2013 – 28 Comments

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Chocolate Silk Pie

This is by far one of my most favorite pies, but I have hesitated in adding it to the recipe collection here on Southern Bite for two reasons.  

First, it takes a little while to make and if you don’t have a stand mixer you might end up hating me.  The other reason is that my original recipe calls for raw eggs.  And while I’ve been eating pies and ice cream with raw eggs in them for years – it hasn’t killed me yet – I realize that older folks, babies, and others with a compromised immune systems should avoid them.  Well, I’ve got some good news and bad news.  The good news is, if you’re not keen on raw eggs, you can try this new recipe that uses pasteurized eggs.  I used the store brand of Egg Beaters.  It’s pasteurized so it’s much safer to consume without them being cooked.  

The bad news is that you still have to stand over the mixer for 15 to 20 minutes, but the result is the most velvety, smooth pie you’ve ever imagined.  One taste and you’ll see that the time put into it was totally worth it.  It’s great by itself, but top it with some fresh whipped cream and as my sweet great-grandmother used to say, “It’ll make your tongue slap your brains out!”  Y’all enjoy!

Chocolate Silk Pie
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Chocolate Silk Pie

Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 2 hours
Servings 6 to 8 slices

Ingredients

  • 1 pie crust, blind baked per package directions
  • 4 oz unsweetened baking chocolate
  • 1 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla
  • 1/2 cup pasteurized egg product (like Egg Beaters)

For the whipped cream:

  • 1 cup whipping cream
  • 3 tablespoons powdered sugar

Instructions

  • Bake the pie crust per the package directions.
  • In a microwave safe bowl, melt the chocolate in the microwave using 30 second intervals. Heat until the chocolate is almost completely melted, then stir until the rest of the chocolate melts. This helps to prevent the chocolate from scorching. Set aside to cool.
  • In the bowl of stand mixer, combine the butter and granulated sugar. Beat on medium speed until fluffy. Add cooled chocolate and vanilla and beat until combined.
  • Slowly add 1/4 cup of the pasteurized eggs to the mixer while it is beating and beat for 5 minutes. (Yes, 5 whole minutes.) Turn the mixer off, scrape down the sides, return the mixer to medium speed and then slowly add the other 1/4 cup of eggs to the mixer as it is working. Beat for another 5 minutes, or longer if the mixture isn't light and fluffy.
  • Pour into the prepared pie shell and refrigerate for at least 2 hours to allow the pie to set. Serve with fresh whipped cream.

For the whipped cream:

  • In a stand mixer, add cold whipping cream to the bowl. Whip using the whisk attachment. When the cream begins getting foamy, add the sugar. Continue to beat until stiff peaks form. Keep refrigerated.

Notes

While the recipe calls for the use of a stand mixer, a hand mixer works just as well. You'll just need some patience and maybe an extra hand to help hold on to that mixer for the 15 minutes it takes to come together.
Chocolate Silk Pie
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Stacey Little of Southern Bite

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Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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  1. Francine Jacobson

    September 5, 2021 at 6:21 pm

    A good recipe !

    Reply
    • Stacey

      September 7, 2021 at 11:29 am

      Thank you, Francine!

      Reply
  2. Gena

    June 27, 2021 at 9:06 pm

    Is it safe to eat with raw eggs ? In this recipe. Looks yummy. But afraid that you can get sick with the raw egg mixture.

    Reply
    • Stacey

      June 28, 2021 at 10:35 am

      We have always consumed eggs in things like this and ice cream and never had a problem. That said, there is a risk involved, that’s why I recommend a pasteurized egg product like Egg Beaters or pasteurized eggs.

      Reply
  3. Ellen Allen

    June 27, 2021 at 12:26 pm

    4 large eggs = 1 cup of eggs …. if the recipe only calls for 1/2 cup of pasturized egg product, I would think substituting 2 whole eggs would be called for ??

    No ??

    Reply
    • Stacey

      June 28, 2021 at 10:45 am

      My testing shows that it takes 5 to 7 large eggs to equal one cup. Calling for 4 eggs just ensures there is enough.

      Reply
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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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