Chocolate Silk Pie

This decadent dessert is rich, chocolatey, creamy and smooth as silk. The shortbread crust provides a buttery crunch that perfectly balances the texture of the chocolate. This pudding-like Chocolate Silk Pie comes out perfectly smooth and crack-free every time. Top with some chocolate shavings, whipped cream or serve it unadorned, it’ll be a showstopper no matter what.

Chocolate Silk Pie

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.

Servings: 6-8
Time: 20 minutes
Difficulty: 3 hours and 15 minutes
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Ingredients

3 tbsp melted butter
1 ½ cups crushed shortbread cookies
4 ½ oz milk chocolate chips
4 ½ oz dark chocolate chips
1 cup heavy cream
1 cup whole milk
1/3 cup granulated sugar
6 large egg yolks
1/4 tsp salt
1½ tsp vanilla extract

Directions

1) Line a Suvie pan with aluminum foil, ensuring the foil extends over the sides of the pan. Evenly coat pan with cooking spray.

2) In a medium bowl, stir together melted butter, shortbread cookie crumbs, and a pinch of salt until combined. Press the shortbread crumb mixture into the bottom of the pan until it forms a flat, compact layer (using the bottom of a measuring cup works well).

3) Place pan in the bottom zone of Suvie. Roast at 400°F for 10 minutes until golden brown. Make sure to keep an eye on it to avoid burning. Remove when golden brown and fragrant.

4) Combine milk, both chocolates, and heavy cream in a large, microwave safe bowl. Microwave in 30-second intervals until chocolate is melted, whisking in between each interval to incorporate the chocolate into the milk and cream.

5) Let the chocolate mixture cool slightly, then whisk in the sugar, egg yolks, salt and vanilla extract. Pour mixture over cooled crust.

6) Insert pan into the bottom zone of Suvie, input settings, and cook now.

Suvie Cook Settings

Bottom Zone: Slow Cook Low for 2 hours

7) When the cook is complete, cool pie at room temperature for 1 hour. Transfer chocolate silk pie to refrigerator until completely set, about 2 hours to overnight. Cut into squares and serve.