Miller Rhoads Chocolate Silk Pie
Indulge in the vintage decadence of the Miller Rhoads Chocolate Silk Pie, a rich and luxurious dessert inspired by the iconic Southern department store. This recipe combines a buttery graham cracker crust with a velvety chocolate filling, crafted from melted semi-sweet chocolate, softened butter, and whipped eggs for an irresistibly smooth texture. Topped with a cloud of freshly whipped cream and garnished with delicate chocolate shavings, this pie is the ultimate show-stopper for any occasion. With just 30 minutes of prep time and a no-bake filling, it’s an effortless way to impress your guests. Perfect for chocolate lovers, this silky pie offers every bite as a creamy, decadent delight.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cup Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 8 ounces Semi-sweet chocolate chips
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 2 tablespoons Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust.
Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
Melt the chocolate chips in a heatproof bowl set over a pot of simmering water, or in the microwave in 30-second increments, stirring after each interval. Set aside to cool slightly.
In a large mixing bowl, beat the softened butter and 1 cup granulated sugar together until light and fluffy, about 3-4 minutes.
Add the melted chocolate to the butter mixture and beat on medium speed until well combined.
Beat in the eggs one at a time, making sure to mix for at least 3-4 minutes per egg to ensure a silky texture. Add the vanilla extract and beat for an additional minute.
Pour the chocolate mixture into the cooled pie crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until the filling is set.
In a medium bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
Spread the whipped cream over the chocolate filling, creating an even layer. Garnish with chocolate shavings if desired.
Slice and serve chilled. Store leftovers in the refrigerator.
Nutrition Facts
Calories |
6210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.4 g | 558% | |
| Saturated Fat | 261.1 g | 1306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1501 mg | 500% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 560.6 g | 204% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 433.8 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 246 mg | 19% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
