This is THE BEST chocolate silk pie I’ve ever made and the photo just does not do it justice. The pie is very firm due to refrigeration, but the texture is as smooth as silk and it melts in your mouth like a rich chocolate truffle. To avoid a granular texture, you have to devote a little extra time. First, you need to let the butter come to room temperature (the eggs, too!). Be sure to whip the butter and sugar really well and then let it set for 5 – 10 minutes. This will give the sugar extra time to dissolve. Then whip a second time before adding the vanilla and “warm” melted chocolate. I used my KA and beat each egg as directed. I used a standard pie plate and the filling went all the way to the top of the crust making for a thick, mouth watering piece of pie.
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This is THE BEST chocolate silk pie I’ve ever made and the photo just does not do it justice. ...