It started innocently enough, at the conclusion of a long, hot and frankly, quite exciting day, during a soccer tournament in Las Vegas, when the subject of ‘How To Make Chocolate Silk Pie’ was brought up.
My daughter and her club soccer team had just barely, finished winning a hard fought match down in Las Vegas. The girls had played extraordinarily well and despite being the ‘Underdog’ came out on top with a well-deserved victory.
At the conclusion of the game, the girls slowly made their way from their side to an excited and raucous gathering of parents, eager to pounce on the girls in glee after the big win. But a good portion of them, made their to me, along with my daughter, all with a concerning look on their faces.
I began a slow but deliberate ‘retreat’ from the bunch, concerned that I had done something wrong, maybe I had been a little obnoxious in cheering them on during the game, who knows? But the girls continued their advance, slowly enveloping and crowding around me, until I could retreat no more.
MY daughter and one of her teammates approached me. My escape blocked by the rest of the group, I cringed and silently awaited my scolding.
‘We want you to make a Chocolate Silk Pie’ for the team!’
Seriously. You girls pull one of the bigger upsets in your young soccer careers and making a Chocolate Silk Pie is what’s been on your minds? LOL!
Needless to say, after a win like that, how could I refuse. I told the girls, that I had never made a Chocolate Silk Before, but that I would start practicing at haste once we returned to our hometown!
How to Make Chocolate Silk Pie
How many different ways can you make a pie? I’m asking you this because not surprisingly, there are tens of ways someone can put together the same pie. And learning how to make a chocolate silk pie is no exception. Turns out there are more ways than you can possibly imagine to make this most decadent of chocolate desserts.
Before taking on this ‘challenge’ by my daughter’s soccer team, I knew next to nothing about Chocolate Silk Pie. I knew it typically had some sort of pre-baked crust? Had more or less a chocolate cream filling with a whipped topping?
So I embarked on a journey of Chocolate Silk Pie discovery until I came across a couple recipes that worked for me.
My challenge, was that I was uncomfortable with using raw egg (uncooked) in the recipe, even though there were precautions I could take to insure that did so in a safe and responsible manner. The MAJORITY of Chocolate Silk Pie Recipes out there are made using egg, so although I was able to avoid using eggs this time, at some point I knew I would have to conquer my uneasiness and use eggs in the future.
The recipe that I based my own interpretation of Chocolate Silk Pie from, by Tonia over at The Gunny Sack, used cream cheese as a replacement for using egg. I was comfortable using cream cheese in a variety of past cream pies so this sat well with me.
I ended up further changing some of the composition of the chocolate cream filling, based on another recipe I found, that mixed both unsweetened and German chocolate (very sweet) together.
And, lastly, rather than using a graham cracker crust as Tonia at The Gunny Sack used, I opted for an oreo cookie crust.
For a first time at making a chocolate silk pie, I was quite happy with the results. Were there problems? Of course! But for the most part, the pie was a resounding success.
What went right?
The flavor of the chocolate, made with cream cheese rather than with egg, and combined with both unsweetened and German chocolate was fantastic. Coupled with the whipped topping, it was both creamy and smooth and not too strong on the chocolate side.
The oreo cookie crust went perfect with both the chocolate and the whipped topping. At first I thought that may be too much chocolate with the filling and the crust but they worked well together.
What went wrong?
I don’t usually make this mistake (but there’s a first time for everything, right? And practice makes perfect anyways…), but the oreo cookie crust was really, really thick. This wouldn’t be a problem if the crust was soft, but in a pie that has to refrigerate for some time, this crust hardens somewhat. And, if its too thick, it makes it near impossible to slice through unless you have a jackhammer.
So it was a little difficult to cut through. An issue that can be easily remedied and corrected the next time! In fact, there’s a ‘Brownie Bottom Chocolate Silk Pie’ I’ve had my eye on, that might just give me a similar chocolaty, but also moist crust that I’m looking for. Keep checking back for more on this!
Yes, this is a report on How to Make Chocolate Silk Pie, but even the best of us run into issues!
FOR WHIPPED CREAM:
2 cups heavy whipping cream
¼ cup sugar
(note: this will make approximately 5 cups worth of Whipped Cream)
FOR CHOCOLATE SILK FILLING:
2 oz German chocolate, finely chopped
2 oz unsweetened chocolate, finely chopped
4 Tbsp butter, cubed
1 (8 oz) pkg cream cheese, warmed to room temperature
2 cups powdered sugar
3 cups [of the previously prepared] whipped cream
FOR THE OREO COOKIE CRUST:
approx. 36 Oreos (Amounted to 1pkg. for me, but this could vary)
1/2 cup butter
Top with remaining Whipped Cream and Chocolate curls or shavings for garnish
Make your Oreo Cookie Crust.
While the pie crust is cooling, make your whipped cream. In a large bowl, whip the heavy cream and sugar together on HIGH speed for about 5-7 minutes or until stiff peaks form. You ‘should’ end up with roughly 5 cups of whipped cream (although I never specifically measured it). Put it in the fridge to keep chilled while you tackle the rest of the recipe.
Next, chop up the unsweetened and German chocolate (if you didn’t already purchase them chopped, which I didn’t). Then, in a large microwaveable bowl, add the chopped chocolate and butter. Microwave on HIGH for about 30 seconds. Stir, then microwave again for another 15-20 seconds or until melted and smooth. Cool for about 5 minutes.
In another large bowl, beat the cream cheese until fluffy and smooth, about 1 minute. Add in the powdered sugar and beat until combined. Lastly, add in the chocolate, whipping until combined. Fold in 3 cups of the fresh whipped cream you made earlier.
Spread the chocolate silk filling into the pie crust evenly and carefully. Spread the remaining whipped cream onto the pie’s surface and garnish with chocolate curls or shavings. Refrigerate for at least 3 hours before serving.0