Chocolate Silk Pie Recipe (2024)

I no longer want to make dishes containing uncooked eggs, yet I love mousse and I love this pie (from years ago). Any suggestions?

3/4 cup sugar plus 2 tablespoons is nice Whip longer to dissolve sugar. This recipe does not give complete blending instructions. Whip the butter until light and fluffy. Slowly beat in sugar and salt, then whip on high for 5 minutes, scraping down bowl. Beat in 1 egg, and beat on high for 5 minutes. Add in next egg, beat 5 minutes. Add in next egg, beat 5 min. Pinch some fluff and test for graininess. If grainy, beat longer. Then add chocolate and beat. Then add vanilla

Buy pasteurized eggs for this recipe as the eggs aren't cooked. Pasteurization kills the bacteria but leaves the eggs intact. These eggs work well for all purposes.

This pie was utterly delicious. The whole family raved. I'd refrigerate longer than 2 hours though. The pie tasted a million times better the next day after the mousse really set and the flavor matured. I used chocolate graham crackers for the crust—so tasty. And I added whipped cream on top, which helped cut the richness of the chocolate. Don't freak out about the eggs. It's a mousse.

I make the original NYT recipe-from more tha 50 years ago. That one has a graham cracker crust. It is important to use a good stand mixer , beat 5 min. after each egg. Use your spatula to clean down the sides of the bowl. Continue to beat and scrape the bowl down until you can not taste any sugar grains. Also, the original recipe calls for 2 sticks of butter, 4 eggs, same amt. of chocolate, and no brandy. Top the pie with whipped cream.My kids and brands love it.

I've been making chocolate pies with uncooked eggs for years and never had a problem. But then I am one of those people who always samples a few pinches of raw cookie dough and licks the leftover cake batter off the beaters. Maybe I will regret it someday, but I hope not because raw cookie dough is one of life's great pleasures!

Banana or avocado work well in place of the eggs (1/2 of banana or 1/4 cup mashed avocado per egg).

For those who don't want to use "raw" eggs, just pop them in a pot of boiling water for 60 seconds, then use them.

Seriously, do NOT make this if you don't have a bunch of people to share it with. I made myself ill eating it, because it's so tasty I couldn't stop. I reduced the sugar in the filling by about 1/2 cup, and I didn't use any extra in the crust. I also used 70% chocolate for the filling because that's what I had. The filling mousse texture was very pretty. Really, really yummy. But I'm never going to make it again. :)

It's no different from making mayonnaise from scratch. It's best to use high-quality, fresh eggs. Farmers market eggs would be ideal. Or you can use pasteurized eggs if it makes you nervous.

Beat the eggs into the mixture one at a time for 5 minutes each.

Spend more time mixing. The graininess should be mostly gone from the butter/sugar creaming step. Plan to spend 5 minutes beating after blending sugar and butter, and again, 5 min after adding each egg.

For the chocolate crust, as I didn't have chocolate wafers, but wanted that extra chocolate punch, I added a tablespoon or two of cocoa powder to crushed graham crackers and it looked and tasted great.

Unfortunately, there are no substitutions for this recipe, but you could try Marian Burros's Chocolate Mousse Pie which requires cooking the eggs in a double boiler. http://cooking.nytimes.com/recipes/6699-chocolate-mousse-pie

I subbed bourbon for brandy and had to use chocolate teddy grahams for the crust. Great recipe! I’ll make this one again!

Follow original NYT recipe: 1 C butter, 4 eggs. Use caster sugar! Whip 5 minutes after each egg is added.

I missed the addition of whipped cream, so this was tasty, but very heavy — dense — unpleasant to eat. Further, I’d go graham cracker or pie crust to break up the flavor.

Even after creaming the butter and sugar and mixing in the melted chocolate the sugar did not dissolve. The result was an overly sweet pie with crunchy sugar in it. I would use a different mousse recipe next time

I made this pie last Thanksgiving (big hit) with Nabisco Famous Chocolate Wafers. But as of this year, 2023, those cookies have been discontinued! They were the only cookie wafers in our area. Good luck finding chocolate graham crackers. However I did find chocolate Teddy Grahams! Worked great!

Has anyone made this dairy-free?

When I don’t have or can’t find chocolate wafers, I use the chocolate crust directions from this recipe: https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie

Excellent, take your time, cream the butter, add the sugar, cream it more until it's light and fluffy. I think walking away and letting it rest would allow the sugar to melt better. The hints to mix 5 minutes between eggs are spot on. Lovely, rich, best topped with unsweetened whipped cream and cut back sugar by 1/4 c. Already have a request to make again.

Be sure to use a "regular" 9-in pie plate, even one of those pre-made ones from the store would work. I made the mistake of using what I normally do, which is actually a deep dish pie pan (oops), and I was left with a huge gap, so I made a bunch of whipped cream and put it on top then sprinkled the crumbs over that.

if there's a concern about raw eggs you can try this method. Whisk the eggs with 1/2 cup of the sugar in a double boiler, whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs don't scramble

The recipe recommends a wafer amount but does not include a wafer brand nor estimated weight range. Looking through some wafer brands, I estimated that 190 grams renders the volume required for the crust.

Oh man. So good with almond liqueur as well (don't go crazy - your eggs will curdle). I also like this one with a pastry crust because butter. And I top it with mascarpone stabilized whipped cream to serve. We upped my statin this year. Wonder why.

I pulsed my sugar and salt together in a mini food processor until it was fine and it dissolved while beating in a snap!

Flavor was rich and delicious. I used a regular pastry crust instead of a cookie crust. Unfortunately the texture of the granulated sugar was still present, which made each bite a bit "sandy" but the flavor was wonderful. I will have to research how to prevent that in the future.

My crust melted off the sides of the pan! What should I have done differently??