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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.
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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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