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Chocolate Silk Pie


Fall in love with this Chocolate Silk Pie recipe that is oh so sweet and creamy!


1 – 9 in. unbaked pastry shell
1 – 7 oz. jar of marshmallow creme
1 – cup semisweet chocolate chips
1/4 – cup butter cubes
2 oz. unsweetened chocolate
2 – cups heavy whipping cream, whipped
2 – tablespoons confectioners’ sugar
Chocolate curls (optional)


  1. Preheat oven to 450 and line pastry shell with two layers of heavy-duty foil. Then, bake the shell for 8 minutes. Remove foil and bake for 5 more minutes. Remove from oven and let cool on a wire rack.
  2. Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter, and unsweetened chocolate; cook and stir over low heat until chocolate is melted and mixture is smooth. Let this mixture cool and then fold in the whipped cream. Pour this mixture into crust.
  3. For the pie topping, beat cream in a large mixing bowl until it begins to thicken. Add confectioners’ sugar and beat until stiff peaks form. Spread the fluff over filling of the pie and refrigerate at least 3 hours before serving.
  4. Garnish with chocolate curls if desired before serving.

Tip: 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.

Image via veronicascornucopia

About the Author Vivian

Vivian is the Co-founder and Editor of Dashing Desserts. She loves Cooking, Photography, and Travel. Vivian also blogs about Health and Nutrition at   Read more from Vivian

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