Ingredients:

  • 28 standard chocolate wafer cookies (about 225g / 8 oz)
  • 6 tablespoons (85g / 3 oz) unsalted butter, melted
  • 1 tablespoon (12g) granulated sugar (for crust)
  • 1 cup (200g) granulated sugar (for filling)
  • 1/4 cup (60ml) water
  • 3 large egg yolks
  • 1 cup (226g / 2 sticks) unsalted butter, very soft/room temperature
  • 3/4 cup (75g) high-quality unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 1 1/2 cups (360ml) heavy whipping cream, cold
  • 1/4 cup (30g) powdered sugar, sifted (for topping)

Instructions:

  1. I. Preparing the No-Bake Crust: Process cookies into fine crumbs; mix with melted butter and 1 tablespoon of granulated sugar. Press crumb mixture firmly and evenly into the base and up the sides of a 9-inch pie plate.
  2. Chill the crust in the freezer for a minimum of 30 minutes while preparing the filling.
  3. II. Making the Chocolate Base (The Paste): In a medium saucepan, whisk together cocoa powder and a splash of the very soft butter (if using the tempering method later) to form a thick paste; set aside.
  4. III. Creating the Sugar Syrup & Tempering Yolks: Combine 1 cup of granulated sugar and water in the saucepan; heat without stirring until dissolved. Increase heat and bring to a rolling boil until the syrup reaches precisely 240°F (Soft Ball stage) on the candy thermometer.
  5. While the syrup heats, lightly whisk the 3 egg yolks in a separate bowl.
  6. Temper the yolks by slowly drizzling the hot sugar syrup into the yolks while whisking constantly and rapidly. Return this hot yolk/syrup mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and reaches 160°F. Remove from heat immediately.
  7. IV. Building the Silk Filling: Beat the very soft butter in an electric mixer bowl until creamy. Gradually beat the warm yolk/syrup mixture into the butter until fully incorporated and lightened in colour.
  8. Beat in the cocoa paste, vanilla extract, and salt until the mixture is homogenous and velvety smooth.
  9. V. Assembly and Chilling: Spoon the chocolate filling into the chilled crust, smoothing the top with an offset spatula. Cover loosely with plastic wrap (ensuring it doesn't touch the surface) and refrigerate for at least 4 hours, or preferably overnight, until completely firm.
  10. VI. Whipped Cream Topping: Just before serving, whip cold heavy cream with sifted powdered sugar until stiff peaks form. Pipe or dollop generously over the fully chilled pie. Garnish with chocolate shavings or cocoa powder if desired.