Chocolate Silk Pie Recipe

Yield: 1 serving
Community Recipe from


  • xE2x80xA21 unbaked pastry shell (9 inches
  • 1 jar(s) marshmallow creme
  • 1 cup(s) (6 ounces) semisweet chocolate chips
  • 1/4 cup(s) butter, cubed
  • 2 tablespoon(s) strong brewed coffee
  • 1 cup(s) heavy whipping cream, whipped


  1. •TOPPING:
  2. •1 cup heavy whipping cream
  3. •2 tablespoons confectioners' sugar
  4. •Chocolate curls, optional
  5. Directions
  6. •Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  7. • Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust.
  8. • For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired. Yield: 6-8 servings.

  9. How-To: For quick chocolate curls: Use a vegetable peeler to "peel" curls from a solid block of chocolate. To keep the strips intact, allow them to fall gently onto a plate or a single layer of waxed paper. If you get only shavings, your chocolate may be too hard, so warm it slightly. See chocolate curls»
November 2012

This recipe is a personal recipe added by brobi25067 and has not been tested or endorsed by MyRecipes.

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