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Chocolate Silk Pie Recipe

Chocolate Silk Pie Recipe photo by Taste of Home

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This creamy, quick chocolate pie not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say "I love you" on Valentine's Day. —Mary E. Relyea, Canastota, New York

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Chocolate Silk Pie Recipe

Prep: 30 min. + chilling

Yield: 6-8 Servings

15 15 30

Ingredients

1 unbaked pastry shell (9 inches)
1 jar (7 ounces) marshmallow creme
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed
2 ounces unsweetened chocolate
2 tablespoons strong brewed coffee
1 cup heavy whipping cream, whipped
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Chocolate curls, optional

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust.
For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired. Yield: 6-8 servings.

How-To: For quick chocolate curls: Use a vegetable peeler to "peel" curls from a solid block of chocolate. To keep the strips intact, allow them to fall gently onto a plate or a single layer of waxed paper. If you get only shavings, your chocolate may be too hard, so warm it slightly. See chocolate curls»

Originally published as Chocolate Silk Pie in Simple & Delicious January/February 2008, p50

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Reviews for Chocolate Silk Pie

Chocolate Silk Pie

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Reviewed on Mar. 24, 2013 by Brenda2772

Wonderfully easy! Unfortunately, I didn't have unsweeted chocolate bars. So I used semi-sweet instead. Looking forward to trying it again with unsweetened.

Reviewed on Feb. 15, 2013 by homemadewithlove

Made this for Valentine's Day and it was a huge hit! I may add vanilla if making again.

Reviewed on Jan. 03, 2013 by audragj

This pie was nasty! It is not a chocolate silk pie it is a chocolate fudge pie. They should change the name of this recipe to reflect that. I have four kids and none of them liked it. Neither did I. If you are wanting a traditional chocolate silk pie this is not it. The flavor of the semi sweet chocolate is very strong and it over powers the creamy taste from the marshmallow creme. I will definately go back to my original recipe.

Reviewed on Nov. 24, 2012 by dirsch

I made this as my second pie for Thanksgiving dinner. It received rave reviews from everyone who tried it. Needless to say, it disappeared long before the pumpkin pie did!

Reviewed on Jul. 13, 2012 by Diannecat

Question: Ingredients list calls for "One cup heavy whipping cream, whipped"- could someone please tell me how long, and to what end, the whipping cream should be whipped? Looking forward to making this pie.

Reviewed on Jun. 19, 2012 by BakinGymnast

I used melted marshmallow instead of marshmallow creme, and also substituted Cool Whip for the whipped cream. It turned out fine. The flavor of this pie is very rich, and tastes a lot like fudge. It's very different because it's so fudgey.

Reviewed on Jun. 19, 2012 by BakinGymnast

Reviewed on Jun. 19, 2012 by kelseyjoy23

This has to be one of my favorite desserts that I've ever made. I'm a chocolate lover, so I do 1.5 times the chocolate filling. Also I use a tsp of vanilla extract in the whipped cream topping. So rich, creamy and delicious. Yummm!

Reviewed on Jun. 09, 2012 by s_pants

Yummy! My foil stuck to the crust while baking the first 8 minutes...maybe use non-stick foil? Make sure it is cold when you eat it and not room temperature.

Reviewed on Feb. 16, 2012 by wildflower13

Used a graham cracker crust instead. This was the best chocolate pie I've ever eaten.

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