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Chocolate Almond Silk Pie

 Chocolate Almond Silk Pie
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.
8-10 ServingsPrep: 20 min. Cook: 30 min. + cooling


  • 2/3 cup all-purpose flour
  • 1/4 cup butter, softened
  • 3 tablespoons finely chopped almonds, toasted
  • 2 tablespoons confectioners' sugar
  • 1/8 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup sugar
  • 3 eggs
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1/8 teaspoon McCormick® Pure Almond Extract
  • 1/2 cup butter, softened
  • Sweetened whipped cream and toasted sliced almonds, optional


  • 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

2 of 2

Chocolate Almond Silk Pie (continued)

Directions (continued)

  • 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.