With Sweet Dreams and Even Sweeter Days

Wednesday, October 26, 2011

Chocolate Silk Pie


There are things in this world that I really dislike: yogurt, cucumbers, and raw onions.

Sharks, scary movies, and jeans.

Yup, I said jeans.  If you ever see me wearing jeans it's because they were probably my absolute last option, and they'll be changed out of as soon as possible.  I've never liked jeans, I've just come to accept that.

Especially skinny jeans.  I was not made for the phenomenon that is skinny jeans.  I've never owned a pair, and I doubt I ever will.

There are things in this world that I love: mint chocolate chip ice cream, gummy bears, and all things pumpkin.

Dogs of all kinds, flowers, and jeggings.  Jeggings that look like real jeans, like skinny jeans no less.

Fancy jeggings have been my saving grace.  Ever since I've received a pair last Christmas (and 2 more since) I've been a new woman.

Then there are the things I REALLY love:  Family, friends, and Yoder's.

We've talked about Yoder's before right?  I don't think I can go into more detail about it right now.  It's too painful I haven't had it since March.

While Yoder's has so many things that are absolutely wonderful, one of the things they are best known for is their homemade pies.

I've been on quite the pie bender the past few months, and have gotten no greater joy then when I'm whipping one up and slicing and serving it to people.  Maybe it's my subconscious telling me I need more Yoder's in my life.

Maybe that's just the jeggings talking.

Even though I've never had this specific pie at Yoder's, when I whipped it up this summer it definitely made me think of it.  This pie is dense, decadent, and all around homey.  In my opinion everything that a pie should be.

I worked a little vanilla extract into my pie crust (is this ever a bad thing?) and it went so perfectly with the smooth creamy chocolate filling, the light airy whipped cream, and the huge chocolate curls on top.

** Note this was my first time trying homemade chocolate curls.  Although mine weren't perfect, I loved how they looked and felt they really brought the whole pie together.  You could always use chocolate shavings instead, or just even leave it plain with the whipped cream, whatever floats your boat!

While pie season may have moved into the more fallish types, such as apple and pumpkin, this pie can be enjoyed all year round and is so good you'll be inclined to do just that.

And wanna know the best part?  After eating a piece you'll still be comfy as can be in your jeggings.

Take that jeans.  Take that.


Chocolate Silk Pie
Servings: 1- 9inch pie (10-12 servings)

- 1 prebaked pie crust baked as directed and cooled completely

For Filling
- 1 cup cold heavy cream
- 3 eggs
- 3/4 cup sugar
- 2 Tbsp water
- 8 oz bittersweet chocolate, melted and cooled
- 1 Tbsp vanilla
- 8 Tbsp softened unsalted butter, cut into chunks

For Whipped Cream
- 1 cup heavy cream, chilled
- 2 Tbsp powdered sugar
- 2 Tbsp vanilla

For Chocolate Curls
- 1/2-1 cup dark or milk chocolate

Make sure pie crust is completely cooled.  To make filling, in the bowl of an electric mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form.  Refrigerate bowl with contents.  Combine eggs, sugar, and water in a heatproof bowl set over a pot of simmering water.  With an electric mixer, beat until thickened and the mixture reads 160 degrees on a candy or instant read thermometer. (5-10 min)  Remove from heat and continue to beat until fluffy and cooled (6-8 min more).  Add the melted chocolate and vanilla and beat until combined.  Gently fold in the refrigerated whipped cream until no streaks remain.  Transfer to pie shell. Refrigerate.  

To make whipped cream add heavy cream, sugar, and vanilla to the same bowl of the electric mixer.  Beat on high speed until desired consistency is reached.  Spread all over the chocolate filling.  Refrigerate.  

To make chocolate curls, turn a baking sheet with a flat bottom upside down and make sure it is completely clean.  Melt chocolate in a heatproof bowl in the microwave, stirring every 15-30 seconds.  Spread chocolate in a thin layer over the baking sheet.  Place in the freezer for 3-5 min, long enough to be not sticky, but not long enough to be too solid.  With a metal spatula run thin strips of chocolate into curls (it will do this on its own as long as the baking sheet was perfectly clean.)  Continue with all chocolate for multiple curls.  Place all over whipped cream and refrigerate until you are ready to serve.  Enjoy!

Recipe adapted from: Annie's Eats


  1. Your recipe for the filling calls for butter but the directions don't say what to do with it. I added it in with the chocolate and vanilla though. Turned out perfect! Thanks!

    1. Thanks so much! These things slip through the cracks on occasion. I'm so glad you liked it and stopped by! Come back anytime!