Ingredients:

  • 1 ½ cups (180g) chocolate cookie crumbs, finely ground
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 6 ounces (170g) bittersweet chocolate (70% cacao), finely chopped
  • 1/2 cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • ¼ teaspoon (1.25ml) salt
  • 4 large eggs, separated, at room temperature
  • ¼ cup (60ml) heavy cream
  • 1 ½ cups (360ml) heavy cream, cold
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon (2.5ml) vanilla extract
  • Chocolate shavings

Instructions:

  1. Combine cookie crumbs, melted butter, and sugar. Press evenly into the bottom and up the sides of the pie plate.
  2. Bake crust at 350°F (175°C) for 10-12 minutes until set. Let cool completely.
  3. Melt chocolate using a double boiler or microwave. Let cool slightly.
  4. Cream butter and sugar together until light and fluffy. Beat in vanilla and salt.
  5. Gradually beat in the melted chocolate until smooth.
  6. Beat in egg yolks one at a time, mixing well after each addition.
  7. In a separate bowl, beat egg whites until stiff peaks form.
  8. Gently fold egg whites into the chocolate mixture in three additions, being careful not to deflate the whites.
  9. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
  10. Pour the chocolate filling into the prepared crust.
  11. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set.
  12. Top with whipped cream rosettes and chocolate shavings just before serving. Enjoy your decadent chocolate silk pie!