White Chocolate Silk Pie Recipe | The Gracious Wife (2024)

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

• ▢ 1 9-inch pie crust
• ▢ 1 cup heavy cream
• ▢ 8 ounces white baking chocolate finely chopped
• ▢ 4 large eggs
• ▢ 1 cup granulated sugar
• ▢ ¾ cup unsalted butter softened (1½ sticks, 12 tablespoons)
• ▢ 1 teaspoon vanilla
• ▢ ¼ cup toffee bits for garnish

Whipped Cream Topping

• ▢ 1 cup heavy cream
• ▢ 2 tablespoons powdered sugar
• ▢ 1 teaspoon vanilla extract

• Preheat oven to 350°F.

• Roll out pie crust, and place in a glass 9-inch pie dish. Flute the edges or press down with the tines of a fork.

• Line pie crust with a large sheet of aluminum foil, gently pressing it in to conform with the pie crust and over the edges of the pie. Fill the entire lined crust to the top with granulated sugar.

• Transfer the pie plate to a baking sheet, and bake for 45 to 50 minutes.

• Once baked, remove the foil and sugar and allow the pie crust to cool completely.

• Add heavy cream to a large mixing bowl. Beat until stiff peaks form, about 4 minutes. Set aside in the refrigerator until step #.

• Place white chocolate in a clean, dry, microwave-safe bowl. Microwave on high for 45 seconds. Stir and return to the microwave for an additional 30 seconds. Continue microwaving in 30-second intervals, stirring between each one, until smooth and melted. Set aside to cool slightly.

• Bring a large pot of water (or the bottom of a double boiler) to a boil. Then reduce heat to a simmer.

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• Add eggs and sugar to a glass or metal mixing bowl (or the top of the double boiler), and whisk to combine.

• Place mixing bowl (or the top of the double boiler) over simmering water. Do not let the bowl touch the surface of the simmering water. Whisking constantly, cook the egg mixture until it reaches 160°F on an instant-read thermometer, about 10–11 minutes. Do not stop whisking or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt.

• Carefully remove from heat and allow to cool for 10 minutes.

• After cooling, slowly stir in the melted white chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.

• Add butter to a separate large mixing bowl. Beat on medium speed until creamy, about 1 to 2 minutes.

• Add the vanilla and beat on medium-high speed for 30 seconds.

• With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes.

• With a silicone spatula, fold in the reserved whipped cream (from step 6) until combined.

• Spread filling into cooled pie crust.

• Cover tightly with plastic wrap and refrigerate for at least 4 to 6 hours or overnight, until chilled and thickened.

• Add all whipped cream ingredients to a large mixing bowl.

• Beat until the cream reaches stiff peaks.

• Spread on chilled pie. Top with toffee bits.

• Serve immediately, or chill the pie uncovered for up to a few hours.