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Chocolate Silk Cream Pie

Chocolate Silk Cream Pie

A recipe from Gwendolyn Rogers that makes one 9" pie.
Ingredients for Crust
  • 8 tablespoons unsalted butter, melted-Plugra
  • 1 1/2 cups graham cracker crumbs (from about twelve 5-by 2 1/2-inch crackers)- Nabisco
  • 1/2 teaspoon cinnamon
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
Ingredients for Pie Filling
  • 6 ounces fine-quality bittersweet chocolate -Callebaut
  • 2 tablespoons cornstarch
  • 1/3 cup packed light brown sugar, divided
  • 2 whole large eggs
  • 2 large egg yolks
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/8 teaspoon salt
  • 1/2 stick unsalted butter, cut into tablespoons-Plugra
  • 1 teaspoon pure vanilla extract- Nielsen & Massey
Ingredients for the Whipped Cream
  • 1 1/2 cups chilled heavy cream-Horizon Organic
  • 5 tablespoons confectioners sugar
  • 1/2 teaspoon cinnamon
Ingredients for the Chocolate Curls
  • 1 (3-to 4-inch-thick) chunk bittersweet chocolate, or Valrhona Chocolate Curls

Directions for the Crust

1) Preheat oven to 350°F with rack in middle.

2) Stir together all crust ingredients. Press over bottom and up side of a 9-inch pie plate.

3) Bake until set, 12 to 15 minutes, then cool.


Directions for the Filling 

1) Melt chocolate in a large bowl.

2) Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.

3) Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.

4) Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat. Pour half of milk mixture into the egg mixture in a slow stream, whisking, then pour egg mixture into saucepan with the remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine. Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.

Directions for the Whipped Cream


Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds soft peaks. Spoon overchilled filling. Top with Valrhona chocolate curls and a touch of glitter.

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