Chocolate Silk Pie (Cupcake Gemma Style)

Ingredients

• 255 grams Plain flour (All-purpose flour)
• 0.5 teaspoon Salt (A good pinch)
• 170 grams Unsalted butter (Very cold, cut into small cubes)
• 5.5 tablespoons Ice water (Very cold, with a few ice cubes)
• 0.75 tablespoon Cider vinegar
• 3 whole Large eggs
• 195 grams Caster sugar (Granulated sugar is fine)
• 170 grams Dark chocolate (70%) (Good quality, melted)
• 1 pinch Salt (For filling)
• 0.5 teaspoon Vanilla extract
• 100 grams Unsalted butter (Softened, for filling)
• 225 grams Double cream (Heavy cream (for filling))
• 10 grams Icing sugar (Powdered sugar)
• 150 grams Double cream (for topping) (For serving, optional)
• 10 grams Icing sugar (for topping) (For whipped cream topping, optional)
• 20 grams Dark chocolate (for shavings) (For garnish, optional)

Instructions

1. Make the Pie Dough

   Add 255g plain flour and a generous pinch (about 0.5 tsp) salt to a food processor. Add 170g cold unsalted butter, cut into small cubes. Pulse a few times until butter is broken down but visible chunks remain. (If making by hand, rub butter into flour with fingertips until mixture resembles coarse crumbs with some larger pieces.)

   Time: PT10M

2. Add Liquid & Form Dough

   Mix 5.5 tbsp ice water with 0.75 tbsp cider vinegar. Gradually add about 3/4 of this to the flour-butter mixture. Pulse a few times, check texture by squeezing a bit between your fingers. If still dry, add the rest and pulse again. Dough should just come together with visible butter pieces.

   Time: PT5M

3. Shape and Chill Dough

   Turn dough out onto work surface. Gently bring together with hands, kneading just enough to form a cohesive disk. Wrap in plastic wrap and chill in fridge for at least 2 hours (overnight is best).

   Time: PT2H

   Temperature: 4°C

4. Roll Out Dough

   Remove dough from fridge 10 minutes before rolling. Lightly flour work surface and rolling pin. Roll dough gently from center outwards, rotating 90° after each roll, to 4-5mm thickness and at least 1.5 inches larger than your 8-inch pie dish.

   Time: PT10M

5. Line Pie Dish

   Trim ragged edges. Use rolling pin to lift dough and drape over pie dish. Gently ease dough into dish, pressing into corners. Trim excess to leave about 1 inch overhang. Fold overhang under itself to form a thick rim.

   Time: PT7M

6. Chill and Crimp

   Chill lined pie dish in fridge for 10 minutes. Crimp edges using two fingers on one side and one finger on the other, or use a fork for a simple pattern.

   Time: PT12M

   Temperature: 4°C

7. Dock and Blind Bake

   Prick base and sides of pastry all over with a fork. Scrunch up a piece of greaseproof paper, then smooth it into the pie shell. Fill with baking beans or rice. Chill again for 15 minutes. Bake at 180°C (fan) for 15 minutes.

   Time: PT30M

   Temperature: 180°C

8. Remove Weights and Finish Baking

   Carefully lift out paper and beans/rice. Return crust to oven and bake another 20-25 minutes until golden brown. Cool completely.

   Time: PT25M

   Temperature: 180°C

9. Prepare Chocolate Silk Filling: Cook Eggs & Sugar

   Crack 3 large eggs into a bowl, check for shell, then add 195g caster sugar. Whisk to combine. Set bowl over a saucepan with 1 inch simmering water (bain marie), ensuring bowl doesn't touch water. Stir constantly until mixture reaches 70°C (use a thermometer). Remove from heat.

   Time: PT10M

   Temperature: 70°C

10. Add Melted Chocolate

    Add 170g melted dark chocolate (70%) to egg-sugar mixture. Whisk until smooth. Add a pinch of salt and 0.5 tsp vanilla extract. Stir and let cool to room temperature.

    Time: PT5M

11. Whip Butter and Combine

    In a mixer, beat 100g softened unsalted butter for 5 minutes until light and whippy. Scrape down bowl. Gradually add cooled chocolate mixture, beating well after each addition. Mix on high for 2 minutes until silky.

    Time: PT7M

12. Whip Cream and Fold In

    Whip 225g double cream with 10g icing sugar to soft peaks. Fold a small amount into chocolate mixture to loosen, then fold in remaining cream in 2-3 additions until fully combined and silky.

    Time: PT8M

13. Fill and Chill Pie

    Spoon chocolate silk filling into cooled pie crust. Smooth top. Refrigerate at least 4 hours until fully set.

    Time: PT4H

    Temperature: 4°C

14. Finish and Serve

    Whip 150g double cream with 10g icing sugar to soft peaks. Pile on top of pie. Garnish with chocolate shavings (scrape a chocolate bar with a knife). Slice and serve.

    Time: PT6M

Nutrition Facts

Calories

480

Protein

6g

Carbohydrates

41g

Fat

33g

Fiber

2g

Ingredient Substitutions

• Instead of Plain flour: Pastry flour
• Instead of Unsalted butter: Salted butter (reduce added salt)
• Instead of Cider vinegar: White vinegar
• Instead of Caster sugar: Granulated sugar
• Instead of Dark chocolate (70%): Semisweet chocolate
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Unsalted butter: Salted butter (reduce added salt)
• Instead of Double cream: Heavy whipping cream
• Instead of Icing sugar: Powdered sugar
• Instead of Double cream (for topping): Whipped topping
• Instead of Icing sugar (for topping): Powdered sugar

Equipment Needed

• Food processor (optional)
• Mixing bowls
• Rolling pin
• Plastic wrap (cling film)
• 8-inch pie dish
• Scissors or knife
• Fork
• Greaseproof paper (parchment)
• Baking beans or rice
• Oven
• Saucepan
• Heatproof bowl (for bain marie)
• Whisk
• Electric mixer (stand or hand)
• Spatula

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use a digital thermometer for accuracy when cooking eggs.
• Save rice used for blind baking in a labeled jar for reuse.
• For extra flavor, add a splash of espresso to melted chocolate.
• If you don't have double cream, heavy whipping cream works.
• Use a hot, dry knife for perfect slices.

Troubleshooting

Storage

Refrigerator: Keeps well covered for up to 3 days.

Freezer: Can be frozen (without whipped cream topping) for up to 1 month. Thaw overnight in fridge.

Room temperature: Not recommended due to dairy and egg filling.

Make-Ahead Tips

• Pie crust can be made and chilled up to 2 days ahead.
• Pie can be filled and chilled up to 24 hours before serving.
• Add whipped cream and chocolate shavings just before serving for best appearance.