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Two-Layer Silk Pie

 Two-Layer Silk Pie
This scrumptious recipe eases event preparations because it makes two pies that chill overnight. “My family loves the smooth texture of these silky pies,” Maryann Thomas confirms from Clay City, Kentucky. “The combination of chocolate and peanut butter satisfies even the strongest sweet-tooth craving.”
12-16 ServingsPrep: 30 min. + chilling


  • 2 unbaked pastry shells (9 inches)
  • 2-1/2 cups cold 2% milk
  • 1 package (5.9 ounces) instant chocolate pudding mix
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup creamy peanut butter
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • Chocolate curls and chopped peanuts, optional


  • Line unpricked pastry shells with a double thickness of heavy-duty
  • foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
  • longer. Cool on wire racks.
  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand
  • until soft-set. Spread into crusts.
  • In another large bowl, beat condensed milk and peanut butter until
  • smooth. Set aside 2 cups whipped topping for garnish; cover and
  • refrigerate.
  • Fold remaining whipped topping into peanut butter mixture. Spread
  • over pudding layer. Refrigerate for 6 hours or until set.
  • Garnish with reserved whipped topping; top with chocolate curls and
  • peanuts if desired. Yield: 2 pies (6-8 servings each).
Nutritional Facts: 1 serving (1 slice) equals 367 calories,

2 of 2

Two-Layer Silk Pie (continued)

Nutritional Facts: 18 g fat (10 g saturated fat), 19 mg cholesterol, 342 mg sodium, 44 g carbohydrate, 1 g fiber, 6 g protein.