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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. —Diane Larson, Roland, Iowa
  • Total Time
    Prep: 20 min. + chilling Cook: 30 min. + cooling
  • Makes
    10 servings


  • 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
  • 3/4 cup sugar
  • 3 large eggs
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1/8 teaspoon almond extract
  • 1/2 cup butter, softened
  • Sweetened whipped cream and toasted sliced almonds, optional


  • In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 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 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.
Nutrition Facts
1 piece: 293 calories, 21g fat (12g saturated fat), 100mg cholesterol, 120mg sodium, 26g carbohydrate (17g sugars, 2g fiber), 5g protein.

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  • mary
    Jun 24, 2018

    This is a waste of money and time. I followed the "directions." "Cook egg mixture till it sticks to the back of a metal spoon AND reaches 160 degrees." Really???? It was sticking to the spoon at 100 degrees. I added the chocolate and of course it curdled.I am glad a nine year old could make this. Wish I could the same.

  • Ballinrobe
    Aug 5, 2011

    This is putzy but Very Good!

  • RenaeR
    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!!!

  • jwwluvcooking
    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

  • FriedaG
    Jan 27, 2010

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

  • zzzkatzzzz
    Jan 18, 2009


  • GUA
    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