One thing you must know about me is I’m a serious choco-holic. When I was preparing my Thanksgiving dessert list last week, I knew something was missing. As much as I love the classics, I took a chance on this pie because it looked so good! This dessert is not for the faint of heart. It’s very rich! I originally served up this pie in small pieces, but my guests enjoyed it so much that they kept going back for seconds.
The crumb/crust is a recipe from Momofuku Milk Bar. If you’re ever in New York City, you must swing by one of their locations to sample their goodies. Their “Crack Pie” is out-of-this-world good! I actually recommend you first go for dinner at Momofuku Ssäm Bar in the East Village and then swing across the street for dessert. Go with a large party and order the Bo Ssäm (a whole pork shoulder + other delectables). Oh yeah, and the steamed pork buns are pretty fine too.
For the Crumb:
- 2/3 cup all-purpose flour
- 1 tsp cornstarch
- 1/2 cup granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1 tsp kosher salt
- 6 tablespoons butter, melted
Preheat oven to 300ºF and line a baking sheet with parchment paper or a Silpat. Combine solid ingredients with a mixer. Add melted butter and stir until everything is moistened and the mixture forms small crumbs.
Spread mixture on baking sheet. Bake for 10 minutes, stir around. Bake for another 10 minutes. Remove from the oven and let cool completely before making cookie crust.
For the Crust:
- 3/4 of the crumb recipe (approx 1 3/4 cups)
- 2 teaspoons granulated sugar
- 2 tablespoons butter, melted
Pulse chocolate crumbs in the food processor until finely ground. Transfer to a bowl and add remaining ingredients. Knead mixture with your hands until mixture can be held together in a ball.
Press dough into a pie pan, using your fingers and palms to flatten the pie crust and push up onto the sides of the pan. Cover with plastic wrap and place in the refrigerator to harden.
For the Silk Pie:
- 4 ounces of unsweetened baking chocolate (I used Ghirardelli)
- 1 cup salted butter, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 4 whole eggs
** Please note that the eggs in this recipe are uncooked. Generally speaking, the risk of contracting Salmonella with consumption of uncooked eggs is very low, however I would recommend that children, elderly, pregnant women, and those who are immunocompromised avoid this recipe.
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until melted (about 45 seconds on high). Be cautious, as the chocolate can quickly burn. Set aside to cool.
In a large bowl with an electric mixer (use whisk attachment on Kitchen Aid) beat 1 cup of salted butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, add it to the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined.
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the chocolate crumb crust. Place pie in the refrigerator to chill for at least two hours (preferably longer).
Serve with whipped cream & chocolate garnish, as desired.