William Elliott Hinson
Chocolate Silk Pie
I love this pie! It is salty, chocolaty, creamy, silky, and delicious! My girlfriend's mom first started making this for me, and when she finally gave me the recipe I made a few changes to make it my own. That is how we arrived here. Part of what makes this so delicious is the raw eggs. The danger of raw eggs is mostly nonexistent these days, but if you are at all worried about it you can definitely use pasteurized eggs or do it yourself in a sous vide. I hope you enjoy this pie!
1 1/2 cup softened butter
1 tsp fine sea salt
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup powdered sugar
3 oz unsweet bakers chocolate
1 cup heavy whipping cream
2 oz salted caramel bourbon
2 tsp vanilla paste or extract
1 tsp instant espresso powder
1 pie crust
Flakey sea salt to finish
To pasteurize the eggs, cook them in a sous vide at 135 degrees for two hours.
Bake pie crust at 375 degrees for eight to nine minutes or until edges are golden brown.
In the bowl of a stand mixer, cream together butter and both sugars. While this is mixing, melt chocolate in the microwave.
Add melted chocolate, fine sea salt, and vanilla paste and whisk to combine.
Add eggs one at a time and mix for a full five minutes in between. This is very important, and you should not try and cut the mixing time short. It is the only way to the chocolate silk pie actually silky.
Add the pie filling into the prepared pie crust. Top generously with flakey sea salt.
For the whipped cream, whisk together cream, bourbon, vanilla paste, and a few tablespoons of powdered sugar to taste. Beat on high until stiff peaks are formed.
Serve pie cold and topped with whipped cream. Enjoy!