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Chocolate Almond Silk Pie Recipe

Chocolate Almond Silk Pie Recipe photo by Taste of Home

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This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies...but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best.

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Chocolate Almond Silk Pie Recipe

Prep: 20 min. Cook: 30 min. + cooling

Yield: 8-10 Servings

20 30 50

Ingredients

2/3 cup all-purpose flour
1/4 cup butter, softened
3 tablespoons finely chopped almonds, toasted
2 tablespoons confectioners' sugar
1/8 teaspoon vanilla extract
FILLING:
3/4 cup sugar
3 eggs
3 ounces unsweetened chocolate, coarsely chopped
1/8 teaspoon almond extract
1/2 cup butter, softened
Sweetened whipped cream and toasted sliced almonds, optional

Directions

In a small bowl, combine the first five ingredients. Beat on low speed until well combined, about 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack.
For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally.
In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers. Yield: 8-10 servings.

Originally published as Chocolate Almond Silk Pie in Country Woman March/April 1987, p29

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Reviews for Chocolate Almond Silk Pie

Chocolate Almond Silk Pie

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Reviewed on Sep. 15, 2012 by heather.holdaway

This pie is delicious!

Reviewed on Aug. 05, 2011 by Ballinrobe

This is putzy but Very Good!

Reviewed on Jun. 12, 2010 by RenaeR

This pie was served at my high school graduation party. It seemed to be a little work to prepare, the results were well worth it. :) Yum!!!

Reviewed on Feb. 12, 2010 by jwwluvcooking

I am so grateful to the person(s) that came up with a safe version of Silk Pie. I had my recipe for French Silk Pie from the 50's but would not make it because of using raw eggs. Mine had vanilla instead of almond flavoring.THANKS, THANKS, THANKS!

Janis

Reviewed on Jan. 27, 2010 by FriedaG

My husband's all-time favorite pie. I have made this more times than I can count.

Reviewed on Jan. 18, 2009 by zzzkatzzzz@gmail.com

zzzkatzzzz

Reviewed on Dec. 24, 2008 by GUA

My pie turned out great. I used unsalted butter in place of regular salted butter. If you wanted to make it less dense you can whip some heavy cream and fold into the chocolate mixture

Reviewed on Dec. 24, 2008 by GUA