Total Time
Prep 20 mins
Cook 15 mins

Using a stand mixer is recommended.

Ingredients Nutrition


  1. Prebake graham cracker crust according to package directions and let cool; refrigerate until ready to use.
  2. Add chocolate to the top of a double boiler set over barely simmering water.
  3. Melt chocolate, smoothing it with a whisk; remove the insert and let the chocolate cool, stirring occasionally; set aside.
  4. Using an electric mixer, beat the butter in a big bowl until creamy.
  5. Gradually add the sugar and continue beating, scraping the bowl as needed, until the mixture is light-textured, about 5 minutes.
  6. Scrape the melted chocolate into the butter mixture; beat for 30 seconds.
  7. Add the eggs, one at a time, beating on medium-high speed for 3-4 minutes after each addition.
  8. The filling should be very light and creamy; add the vanilla and blend for 10 seconds to incorporate.
  9. Scrape filling into the chilled pie shell and smooth the top with a spoon.
  10. Cover with loosely tented foil; refrigerate at least 3 hours or overnight.
  11. Serve with a dollop of whipped cream.
Most Helpful

4 5

A good basic Chocolate Silk Pie