Milk Chocolate Silk Pie with a Chocolate Crust

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Andoa Milk Chocolate Silk Pie with a Chocolate Crust

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Pie


For the crust:

  • 1/2 cup unsalted butter, melted and warm 115 grams
  • 3/4 cup Valrhona Dutch process cocoa powder 55 grams
  • 1/3 cup packed light brown sugar 65 grams
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour 140 grams

For the filling:

  • 4 large eggs
  • 1 cup granulated sugar 200 grams
  • 1 1/2 cups Andoa milk chocolate, melted and cooled to room temperature, plus more for decorating 230 grams
  • 1 cup unsalted butter, room temperature 230 grams
  • 2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 cup heavy cream 235 ml

For the topping:

  • 2 cups heavy cream 470 ml
  • 2 tbsp confectioners’ sugar
  • 2 tsp vanilla extract


  • To make the crust, heat the oven to 350°F. In a medium bowl, whisk together the butter and cocoa powder. Whisk in the brown sugar, salt, and vanilla. Using a wooden spoon or flexible spatula (or your hands) mix in the flour.
  • Press the dough evenly over the bottom and up the sides of a 9-inch pie plate. Dock the crust with a fork.
  • Bake for 20 to 25 minutes, until the crust looks dry and set. With the flat round bottom of a jar or ramekin, press the bottom of the warm crust flat and press against the sides, as well, to remove any puffiness from baking. 
  • To make the filling, in a medium heat proof bowl set over a pot of simmering water, whisk the eggs and sugar until the mixture reaches 160°F. Allow to cool to room temperature before whisking in the melted chocolate.
  • Meanwhile, on medium speed, beat the butter, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Add the egg/chocolate mixture and continue beating on medium high until light and fluffy, about 2 to 3 minutes.
  • Transfer the filling to a medium bowl and clean the stand mixer bowl. In the clean bowl of the stand mixer, fitted with the whisk attachment, and on medium to medium-high speed, whip the cream until stiff peaks form. Gently fold the whipped cream into the filling in three installments, if you add it all it once, the cool cream may curdle the filling, and transfer it to the pie crust, smoothing the top with an offset spatula. 
  • Cover lightly with plastic wrap and refrigerate until firm, about 4 to 6 hours, or overnight.
  • To make the topping, whip the cream, sugar and vanilla in the bowl of a stand mixer, fitted with the whisk attachment on medium speed until thickened. Increase the speed to medium high and whip the cream until medium to stiff peaks from. 
  • Decoratively spread the top of the pie with the cream. Finely chop some Andoa milk chocolate, sprinkle decoratively over the whipped cream, slice and serve.
  • The pie will keep tightly wrapped in plastic wrap in the refrigerator for up to 3 days. 

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2 replies on “Milk Chocolate Silk Pie with a Chocolate Crust”

Just made this for my friend’s birthday. The taste is exquisite. While there are many steps and plenty of time is needed, all the steps are easy and worth it. The Valrhona milk chocolate is essential as it is so smooth and creamy. I used Valrhona cocoa powder in the crust too and it created a beautiful dark, bitter contrast to the sweet chocolate filling. I may try adding espresso to the whipped cream next time for even more contrast. Thank you for the recipe.

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