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Silky Chocolate Pie

 Silky Chocolate Pie
Chocolate makes the world go round! We have a family that just loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh-so-special. —Kathy Hewitt, Cranston, Rhode Island
8 ServingsPrep: 25 min. Cook: 15 min.+ chilling


  • Pastry for single-crust pie (9 inches), see below
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 2-1/2 cups half-and-half cream
  • 4 egg yolks
  • 6 ounces semisweet chocolate, finely chopped
  • 3 tablespoons Cognac or brandy
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup heavy whipping cream
  • 1 tablespoon Cognac or brandy
  • 1 teaspoon confectioners' sugar
  • Baking cocoa


  • On a lightly floured surface, roll pastry dough to a 1/8-in.-thick
  • circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond
  • rim of plate; flute edge. Line unpricked pastry with a double
  • thickness of foil. Fill with pie weights, dried beans or uncooked
  • rice.
  • Bake at 400° for 20 minutes. Remove foil and weights; bake 10-12
  • minutes longer or until golden brown. Cool on a wire rack.
  • In a heavy saucepan, mix sugar and cornstarch. Whisk in cream. Cook
  • and stir over medium heat until thickened and bubbly. Remove from

2 of 2

Silky Chocolate Pie (continued)

Directions (continued)

  • the heat. In a small bowl, whisk a small amount of hot mixture into
  • egg yolks; return all to the pan, whisking constantly. Cook and stir
  • over low heat 1 minute longer. Remove from the heat; stir in the
  • chocolate, Cognac and vanilla until chocolate is melted.
  • Transfer to a clean bowl; press plastic wrap onto surface of filling.
  • Cool filling to room temperature. Spoon into crust. Refrigerate,
  • covered, until cold, about 4 hours.
  • For topping, in a small bowl, beat cream until it begins to thicken.
  • Add Cognac and confectioners' sugar; beat until soft peaks form.
  • Spread over pie. Sprinkle with cocoa. Yield: 8 servings.
PASTRY FOR SINGLE-CRUST PIE (9 INCHES): Combine 1-1/4 cups all-purpose flour and 1/8 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-4 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Nutritional Facts: 1 piece (calculated without grated chocolate) equals 579 calories, 39 g fat (24 g saturated fat), 211 mg cholesterol, 171 mg sodium, 44 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.