Monday, December 1, 2014

Chocolate Silk Pie

This recipe is a repost.  I shared it a long while back, but made it for the millionth time this past weekend for Thanksgiving and thought it deserved another shout out.  I made it in actual pie form this time although it can also be made in individual servings like I did here.  This is always a hit and oh so easy, especially if you have a stand mixer.  

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 3/4 cups cocoa
  • 4 tablespoons vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • pie crust (see recipe below for graham cracker crust)

Combine butter, sugar, cocoa, and oil in a mixer and beat for a significant amount of time.  

NOTE:  I usually turn on the mixer and walk away.  The sugar will not be dissolved even after a significant amount of time.  Don't be alarmed.  

Add vanilla and eggs, one at a time.  Beat well after each egg and scrape the bowl several times.  Mixture will get lighter and fluffier as you continue to beat.  

Put mixture in pie crust and chill for as long as possible, a few hours at minimum. 

Note on Crust:  You can use a traditional pie crust or a graham cracker crust.  I personally prefer a graham cracker crust (see recipe below).  

Serve with whipped cream and top with chocolate shavings if so desired.

Source:  Marsha Porter

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1/4 cup sugar
  • 6 tablespoons (3/4 stick) butter, melted

Preheat oven to 350 degrees.  

Combine graham crackers, sugar, and butter in a bowl

Press mixture into a 9-inch pie pan making sure the sides and bottom are an even thickness.

Note:  I like to use my hands and a tart tamper to get the graham cracker crumbs evenly spread and pressed. 

Bake for 10 minutes.  Allow to cool completely.  

Source: Ina Garten

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