Chocolate Almond Silk Pie Recipe

5 6 7
Chocolate Almond Silk Pie Recipe
Chocolate Almond Silk Pie Recipe photo by Taste of Home
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Chocolate Almond Silk Pie Recipe

Read Reviews
5 6 7
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min. + cooling

Ingredients

  • 2/3 cup all-purpose flour
  • 1/4 cup butter, softened
  • 3 tablespoons finely chopped almonds, toasted
  • 2 tablespoons confectioners' sugar
  • 1/8 teaspoon vanilla extract
  • FILLING:
  • 3/4 cup sugar
  • 3 eggs
  • 3 squares (1 ounce each) unsweetened chocolate, coarsely chopped
  • 1/8 teaspoon almond extract
  • 1/2 cup butter, softened
  • Sweetened whipped cream and toasted sliced almonds, optional

Directions

In a small mixing 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 mixing bowl, cream butter until light and fluffy. Add cooled egg mixture, beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at lest 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers. Yield: 8-10 servings.
Originally published as Chocolate Almond Silk Pie in Country Woman March/April 1987, p29

Nutritional Facts

1 piece: 293 calories, 21g fat (12g saturated fat), 100mg cholesterol, 120mg sodium, 26g carbohydrate (17g sugars, 2g fiber), 5g protein.

  • 2/3 cup all-purpose flour
  • 1/4 cup butter, softened
  • 3 tablespoons finely chopped almonds, toasted
  • 2 tablespoons confectioners' sugar
  • 1/8 teaspoon vanilla extract
  • FILLING:
  • 3/4 cup sugar
  • 3 eggs
  • 3 squares (1 ounce each) unsweetened chocolate, coarsely chopped
  • 1/8 teaspoon almond extract
  • 1/2 cup butter, softened
  • Sweetened whipped cream and toasted sliced almonds, optional
  1. In a small mixing 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.
  2. 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.
  3. In a large mixing bowl, cream butter until light and fluffy. Add cooled egg mixture, beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at lest 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers. Yield: 8-10 servings.
Originally published as Chocolate Almond Silk Pie in Country Woman March/April 1987, p29

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Reviews forChocolate Almond Silk Pie

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Ballinrobe User ID: 650252 50627
Reviewed Aug. 5, 2011

"This is putzy but Very Good!"

MY REVIEW
RenaeR User ID: 4266811 47301
Reviewed Jun. 12, 2010

"This pie was served at my high school graduation party. It seemed to be a little work to prepare, the results were well worth it. :) Yum!!!"

MY REVIEW
jwwluvcooking User ID: 2872451 20525
Reviewed Feb. 12, 2010

"I am so grateful to the person(s) that came up with a safe version of Silk pie. I had my recipe for French Silk pie from the 50's but would not make it because of using raw eggs. Mine had vanilla instead of almond flavoring.THANKS, THANKS, THANKS!

Janis"

MY REVIEW
FriedaG User ID: 1671534 47296
Reviewed Jan. 27, 2010

"My husband's all-time favorite pie. I have made this more times than I can count."

MY REVIEW
[email protected] User ID: 2552234 21196
Reviewed Jan. 18, 2009

"zzzkatzzzz"

MY REVIEW
GUA User ID: 1552832 21191
Reviewed Dec. 24, 2008

"My pie turned out great. I used unsalted butter in place of regular salted butter. If you wanted to make it less dense you can whip some heavy cream and fold into the chocolate mixture"

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