Chocolate Silk Pie Recipe

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

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 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.

Reviewed on Jan. 02, 2012 by susiema

Sorry to say, I have not tried this recipe yet. I was wondering if you could substitute Cool Whip for the whipped cream? I have tried in in another chocolate pie recipe that uses marshmallows melted down and it worked fine. Just curious if anyone else has tried this substitution?

Reviewed on Dec. 25, 2011 by jen9757

This pie is so good. I made it for Christmas and it was a hit. It is bursting with deep chocolate flavor. I used milk chocolate chips instead of semi-sweet and it turned out wonderfully. Make sure you use a pastry crust and not a pie crust. I made that mistake, and had to go out and buy a new crust.

Reviewed on Dec. 09, 2011 by Relievestressbake

I am planning to make this recipe for one of our Christmas desserts. Sounds great and I was thrilled to find a chocolate silk pie recipe that doesn't use raw eggs. Chocoate chips should make it very smooth. Thanks for the recipe!

Reviewed on Nov. 29, 2011 by reimanpub

I made this for Thanksgiving and it was a big hit. Everyone loved it. Will definitely make again.

Reviewed on Nov. 21, 2011 by lizzie46882

Although I haven't made this yet...I'm still giving it a 5 star. I've been looking for a recipe that didn't use uncooked eggs and was happy to find this one. Just a tip...we have a large household so (the original recipe) Chocolate Silk Pie was always made in a lasagna pan. I never made a crust...just crushed up some graham crackers and lightly sprinkled them over the bottom of the pan. Just graham crackers with nothing added and the entire bottom of the pan does not need to be covered. I would assume that this would work for this recipe too. Not only do you save a few sinful calories, but if you want to make it for a crowd it's so much easier and faster. Give it a try this way and put in a square pan

Reviewed on Oct. 23, 2011 by carolynstowers

I am giving this recipe a 5 star. The last time I made this Silk Pie my computer went down and I had to pull the recipe up again, at that time I pulled up French Silk Pie which required me to cook the pie to 160 degree with egg yokes added. The pie came out delicious. Today I am cooking as directed.

Reviewed on Oct. 21, 2011 by Sandy1947

STUPENDOUS!! I never thought I'd find a Choc. Silk Pie that could rival Baker's Square, but this one surpasses it by far! I wouldn't change a thing in the recipe./

Reviewed on Oct. 14, 2011 by Kris P

To make the chocolate part, do I take one cup of heavy whipping cream and whip it or whip the cream then measure one cup?

Reviewed on Oct. 04, 2011 by sstetzel

It means to cover the unbaked pie crust with foil, pressing the foil down into the pie pan so all the crust is covered.  This gives the crust a chance to cook without over browning or shrinking.

Reviewed on Oct. 04, 2011 by 112054

Question - what does it mean to Line unpricked pastry shell with a double thickness of heavy-duty foil? Do I wrap the foil around the pie pan leaving the top exposed?

Reviewed on Oct. 04, 2011 by bbrown4129@msn.com

My favorite kind of pie

Reviewed on Sep. 28, 2011 by connie461946

how many calories is this recipe!!

Reviewed on Sep. 05, 2011 by carolynstowers

I didn't change a thing. I didn't think my husband would like this pie, he is a huge chocolate pie lover of the old fashion pies made with cocoa. I was surprised he really enjoyed this pie. He liked this pie so much he ate 1/2 of the pie at one time. The pie is very easy to make and I will be keeping this receipe around for a very long time.

Reviewed on Aug. 13, 2011 by parksville

Excellent, excellent, excellent! A melt in your mouth, mousse-like pie that chocolate lovers will crave. I used a graham crust and made the chocolate part of the pie a day ahead. Doubled the whipped cream topping and added it the day of serving. Also served it w/ fresh sliced strawberries tossed in a small amount of sugar, on the side. Definitely a keeper and extremely easy to make!

Reviewed on Aug. 06, 2011 by littletulip55

This recipe was wonderful!! The only thing I would suggest would be to refridgerate the pie without the topping before adding topping. The topping is very heavy and tends to sink into the filling. Other than that, this recipes is great:)

Reviewed on Jul. 05, 2011 by justmbeth

This is the best chocolate pie I have ever made! I made it as described in the recipe. I have never done my pie crust in the manner described, but it did turn out perfect, even without pricking the crust.

Reviewed on Jun. 23, 2011 by melodious88

Wow! This is the best chocolate pie EVER! I used 8oz of semisweet chocolate chips and left out the unsweetened chocolate because that's what I had on hand, and it was great! I would recommend pricking the pie crust before baking, though, because mine bubbled up. Other than that, this is a GREAT recipe!

Reviewed on May. 30, 2011 by anniebr

Made this for a dinner with the family. My mom loved it! Better yet...my son who doesn't care for chocolate (usually two bites) ate the whole slice!! And I agree, the coffee brings out the chocolate flavor. I didn't use real strong coffee and maybe that makes a difference.

Reviewed on May. 07, 2011 by KInlow

I made this pie for my family several times and have also made it for some events I have catered....a big hit EVERY time.

Reviewed on Apr. 21, 2011 by jsouba

AMAZING!!! HUGE HUGE HIT!!!!

Reviewed on Feb. 13, 2011 by renny2fast

Tasted like a Hershey bar dipped in whipped cream!! So good will make again. Take the effort to make the whipped cream and double it.

Reviewed on Feb. 09, 2011 by 5100

This pie is delicious! Blows any Baker Square's French Silk Pie away! You do not taste the coffee. It just enhances the chocolate. Will make and make and make again!!

Reviewed on Jan. 28, 2011 by sahm824

Scrumptious pie! Very easy to put together. I did sub a graham cracker crust. Also the two tablespoons of coffee did not come through as a coffee taste in the pie to me. Thanks for the recipe TOH and Hershey's!

Reviewed on Jan. 22, 2011 by JordFam4

Well for those of you who substituted the coffee.... BAD CHOICE... the coffee brings out the flavor of the chocolate. 2 tablespoons of coffee would NEVER take over the flavor of the chocolate.... so it doesn't taste like a coffee pie. It taste wonderful!!!!!!!!!!!!!!!!!

Reviewed on Dec. 26, 2010 by ITLSRK1

Easy to make and delicious to eat!!!! Family raved about it!

Reviewed on Dec. 19, 2010 by nancy siebenaler

I made this pie for Thanksgiving and everyone loved it! I left out the coffee and used an oreo cookie crust. Was very good and will make it for Christmas.

Reviewed on Nov. 27, 2010 by thistlethwaite mariel

it was one of the best pies ever...thought everyone was exagerating on the melt right in you mouth but...yes it does

Reviewed on Nov. 26, 2010 by sammy12384

Not a huge coffee fan, I tweeked this recipe a bit and substituted some vanilla and water for the coffee. It was quite delicious! The pie was light and fluffy and extremely simple to make!

Reviewed on Nov. 10, 2010 by mkfcarlson

Was surprised at how strong the coffee flavor was when I made this - and I am a huge coffee fan! The flavor intensified as the pie chilled. Will certainly make again, as it got rave reviews with my Bunko group.

Reviewed on Oct. 11, 2010 by jennjen17

Love this recipe very easy to make followed recipe exactly huge hit!! very smooth and velvety

Reviewed on Oct. 03, 2010 by Itsajob

OMG.. This now has become my favorite dessert. Only one change for the future... will double the whipped creme topping recipe.

Reviewed on Sep. 28, 2010 by beksand

Oh and he wanted a oreo crust instead of the pastry. It was an excellent change. i think i liked it better than just a pastry crust.

Reviewed on Sep. 28, 2010 by beksand

My 8 yr old son saw the picture of this and wanted it for his b~day. He loved it!! We all did. very very good. i just put cool whip on the top and just used baking chocolate instead of chips and it turned out wonderful!

Reviewed on Sep. 19, 2010 by adnil1973

WOW! This hit the spot.

Reviewed on Sep. 11, 2010 by MomNErin

I thought it was delicious! The directions were a bit unclear, but it's really necessary to let the chocolate filling set up before spreading on the whipped cream topping. Next time, I would double the whipped cream. Two of my family members did NOT like it because it was too coffee-ish. Next time I'll probably omit the coffee, just to ensure that everyone likes it. I'll also probably double the whipped cream on top, because it didn't seem like enough.

Reviewed on Sep. 06, 2010 by mace-kat

Better than M & Ms (melt in your mouth)!

Reviewed on Jul. 29, 2010 by jordie89

YUMM!!! I doubled the whipped cream on top... This is dangerously good

Reviewed on Apr. 26, 2010 by JYN455

This pie was quick and easy to make and everyone in our house loved it.

Reviewed on Mar. 19, 2010 by mkmac4

Fantastic pie. This will be a staple in my house.