Baker’s Recipe: Chocolate Silk Pie

“This feels like cheating.”

“You’ll be fine, just wing it – it’s what I always do!”

“But I’m not you!”

“Thank the gods for that, could you imagine how awful two of me would be?”

“One is bad enough,” the mage replied as he presented his gift to the elven king. It looked like a pie, smelled like pudding and tasted like heaven.

It feels weird categorizing this as a baker’s recipe, since there is very little actual cooking. But a dessert is a dessert and I feel like those usually fall into the domain of the Baker.

In high school, a friend’s father would make these pies around Christmas and would often sell them at silent auctions for fund raising. I became notorious for viciously bidding against people for these pies – had I know how easy they are to make, I would have just made them myself! But after I spent far too much on a single pie, he finally gave me the recipe but I’ve since taken the recipe and reworked it slightly – like the addition of a cookie crust.

Chocolate Silk Pie
Makes enough for a single 10″ pie

For the filling…
3 ounces of unsweetened baker’s chocolate
1 cup of sugar
3/4 cup of butter (one and a half sticks), softened
1 tablespoon of vanilla extract
4 eggs
Chocolate chips or shavings (optional)
Whipped cream (optional)

For the crust…
1/2 cup of butter, melted
24 chocolate cream filled cookies (Oreos, Trader Joe’s-O’s)

Stand mixer
Measuring tools
Mixing bowls
Double boiler
Pie dish
Food processor


To make the pie crust, preheat the oven to 350 degrees F. In a food processor, pulverize the cookies until it is finely coarse. Combine the cookie crumbs and melted butter together and line a non-stick (or greased) pie pan. Spread the crust until it is even on the bottom and sides and bake for 7-10 minutes – just long enough for the crust to harden. Once hard, allow the crust to completely cool before filling it.

In a double boiler, begin to melt the chocolate. Once fully melted, remove from heat and allow it to cool – but not to solidify! In a stand mixer, cream together the butter, sugar and vanilla extract until fluffy. Slowly add in the chocolate until fully incorporated. Then add the eggs one a time beating on medium power while constantly scraping down the sides. Once the mixture is fully beaten, pour it into the cooled pie crust and allow the pie to cool and set for at least an hour or two.

Garnish with chocolate chips and whipped cream if you desire before serving.

When making this pie, do not be overly concerned if the filling feels gritty because of the sugar. While the pie sets overnight, the sugar will dissolve further and make for a smooth and silky filling.