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Chocolate Silk Pie (Cupcake Gemma Style)

A decadent, ultra-silky chocolate pie with a crisp, flaky homemade pastry crust, filled with a rich chocolate mousse and topped with whipped cream and chocolate shavings. This recipe walks you through every step, from making and blind-baking the crust to creating a safe, luscious chocolate filling.

IntermediateAmericanServes 8

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Source Video
7h 10m
Prep
1h 5m
Cook
59m
Cleanup
9h 14m
Total

Cost Breakdown

$10.73
Total cost
$1.34
Per serving

Critical Success Points

  • Keep pie dough and butter cold at all times.
  • Don't overwork the dough to avoid tough crust.
  • Chill dough and lined pie shell thoroughly before baking.
  • Blind bake crust fully before filling.
  • Cook eggs and sugar to 70°C for food safety.
  • Cool chocolate mixture before adding butter.
  • Fold whipped cream gently for a light, silky texture.
  • Chill filled pie at least 4 hours before slicing.

Safety Warnings

  • Egg mixture must reach 70°C to ensure food safety.
  • Use caution when handling hot baking beans/rice and pie dish.
  • Be careful with sharp knives and hot sugar syrup.
  • Allow pie to cool fully before slicing to avoid burns and messy slices.

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