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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 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?

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