This past weekend my friend hosted a pie party where each person represented a different country. I was representing South Korea and Dan wanted me to make a meat pie with using a rice crust and bulgogi filling. I was intrigued by that idea, but I have so many cookbooks that get no love, so I thought this would be a great opportunity to use one. After thumbing through The Cook’s Illustrated Cookbook and Martha Stewart’s Newlywed Kitchen, I decided to go with a recipe from The Smitten Kitchen Cookbook. Since it’s the end of winter and produce isn’t exactly bountiful, her chocolate silk pie recipe sounded like a winner.
I asked Dan to pick chocolate wafer cookies, but after going to the store, he couldn’t find any. We settled with Oreos. Who doesn’t love an Oreo crust, right? He also wasn’t able to unsweetened chocolate, so we substituted with bittersweet. I finished the pie by adding the Korean chili powder gochugaru to the filling and the whipped cream. I thought it might give the filling a slightly smoky flavor, but it only added a little spice at the end, which is why I also put it in the whipped cream.
I ended up messing with the Smitten Kitchen recipe a bit since I ended up using a larger pie pan, but I’m pretty happy with how it turned out. I didn’t end up bringing home gold for South Korea, but at least I got some great compliments on how the pie turned out! It seemed that people enjoyed the spice that showed up at the end.
Korean Chocolate Spiced Silk Pie
Yields one 12-inch pie
- 30 Oreos or similar sandwich cookie
- 5 tablespoons butter, melted
Turn your oven on to 350 degrees.
Using a food processor, finely crush the cookies so they resemble crumbs, pick out any leftover full cookies and eat (or you know, just keep processing until they become crumbs). You can also put the cookies into a bag and smash them using a rolling pin or slamming them onto the counter if you’re looking to get some stress out.
Stir the crumbs and butter together in your pie dish. When fully combined, press the crumbs into the bottom of and up the side of the pan.
Put the pan in the oven for about 8 minutes for a crunchy crust, then cool completely. I let my crust cool in the fridge overnight by covering it with saran wrap.
While the crust is cooling, you can get started on your filling.
Chocolate Silk Filling
- 13 tablespoons butter, room temperature
- 1 cup sugar
- 100 grams bittersweet chocolate, melted, and cooled
- 3 large eggs
- 2 teaspoon vanilla extract
- Pinch of gochugaru (or chili powder if you can’t find this)
Whip the butter and sugar together in a stand mixer. Be sure to scrape down the bowl when needed. Once the mixture is pale and fluffy, drizzle in the chocolate while the mixer is running on medium speed. Add in the eggs one at a time, beating for five minutes at medium speed each time. Also important to scrape down the bowl here as well! Add in the vanilla.
Once everything has been mixed together, add a small pinch of gochugaru and mix. Taste the filling to see if the spice is there, it should show up at the very end. If the filling is lacking, throw in a little more, but a small amount! Gochugaru is very potent. If you do end up adding too much, I would make a small batch of the butter, sugar, chocolate mix and add it to the original mixture.
Once the filling is perfect, put it in the chilled crust. I tried to get it spread as evenly as I could and to smooth out the top. It wasn’t perfect, and it’s fine, it’s going to be covered with whipped cream anyways. Let the pie chill in the fridge completely, at least six hours.
When you’re ready to serve the pie, make the whipped cream.
Korean-style Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- A pinch of gochugaru
Using a hand mixer or stand mixer, beat the cream with the sugar until peaks slightly start to form. You don’t want to over beat it as the soft consistency of the cream mixes well with the filling. If you would like to add a little spice to the whipped cream, add a little gochugaru, if not, leave it out. It does add a little fun color to the whipped cream.
Take the pie out and spread the whipped over the pie, and top of chocolate shavings if you would like.
I found a bar of dark chocolate and shaved on as much as I could in an “artful” way. The final product is below. Artful enough? I wish I had an Instagram worthy picture of a slice sitting nicely next to a drink, but alas, I was too busy eating it. Next time!