American Pie Council

Chocolate Raspberry Silk and Cream Pie

Chocolate Raspberry Silk and Cream Pie
2nd Place Chocolate Cream
Emily Lewis, Mt. Dora, FL

Buttery Chocolate Wafer Crust

1 ½ c chocolate cookie crumbs (from 8 oz. cookies)
2/3 c browned butter
3 oz. dark chocolate ice cream topping – hardening type (optional)

1. Mix crumbs and melted browned butter together.
2. Press into 9” pie pan.
3. Squirt chocolate on bottom of crust, spread evenly and chill (optional).


12 oz. semisweet chocolate – melted
8 T butter – room temperature
¾ c unsifted powdered sugar
2 eggs – used pasteurized eggs (6T)
1 c heavy whipping cream
1 t vanilla
½ c raspberry jam (seedless)

1. Melt chocolate – set aside.
2. Mix butter with confectioner’s sugar until fluffy.
3. Add chocolate.
4. Add eggs, 3 T at a time, mixing 5 minutes after each addition.
5. Whip cream, add vanilla and combine with chocolate mixture.
6. Spread raspberry jam on bottom of crust.
7. Top with chocolate filling.
8. Chill 3 hours.


1 c whipping cream
2 T confectioner’s sugar
1 t vanilla
Chocolate curls
12 fresh raspberries
1 t gelatin softened over 2 T water (optional stabilizer)

1. Melt gelatin in water in small pan over low heat until dissolved. Cool slightly
2. Whip cream until soft peaks form.
3. Add sugar, vanilla and liquefied gelatin.
4. Continue beating until stiff.
5. Top pie with whipped cream.
6. Sprinkle with chocolate curls and raspberries (optional)