A chocolate silk pie earns its name. In fact, very few desserts are capable of achieving this satiny, mousse-like texture without the addition of gelatin.
This unique texture comes from a delicate network of melted chocolate, sugar, and eggs that is then folded into pillowy whipped cream. Once allowed to chill in the refrigerator, the chocolate and butter solidify, transforming the liquid filling into a sliceable airy mousse.
Bittersweet chocolate balances the sugar in the pie, and a small amount of espresso powder enhances the depth of the chocolate filling.
Just before serving, garnish the pie with barely sweetened whipped cream and either a dusting of cocoa powder or a sprinkling of shaved bittersweet chocolate.
Caitlin Bensel; Food Stylist: Torie Cox
What Is Chocolate Silk Pie?
Also known as French silk pie, chocolate silk pie is an indulgent, chocolatey dessert, made with a classic pie crust filled with a velvety chocolate filling and whipped cream topping. It was most likely created by Kendall “Betty” Cooper, who won a $1000 prize for her chocolate silk pie recipe in the 1951 Pillsbury Bake-Off Contest. The name is representative of the dreamy, silky texture of the chocolate filling and whipped cream topping.
Easy to prepare at home, this staple chocolate pie is always a hit, whether served for holiday gatherings or as a special weekend treat.
Ingredients for Chocolate Silk Pie
Bittersweet chocolate adds rich chocolate flavor to this dessert, with creamy chocolate filling, airy whipped cream topping, and a flaky, buttery crust for a delicious combination of textures and flavors. To make chocolate silk pie, you’ll need:
Single-crust pie pastry dough: Blind-baked until golden brown for a crisp, flaky crust. You can also opt for a store-bought piecrust in a pinch.
Granulated sugar: Sweetens the pie filling.
Large eggs: Binds the filling and gives it structure.
60% bittersweet chocolate: Adds a deep chocolate flavor to the pie without being too bitter.
Instant espresso powder: Enhances the chocolatey flavor of the pie. It enhances the complexity of the chocolate without lending a noticeable coffee flavor.
Unsalted butter: Adds richness and helps set the pie filling to a sliceable texture.
Heavy cream: Whipped to lighten the filling for a mousse-like consistency.
Powdered sugar: Sweetens and helps stabilize the whipped cream.
Whipped cream: A light and airy topping.
Cocoa powder or shaved bittersweet chocolate: To garnish the pie.
Caitlin Bensel; Food Stylist: Torie Cox
How To Make Chocolate Silk Pie
With a few key components and a bit of patience, this silky pie is guaranteed to impress. Full instructions are below, but here’s a brief recap before you get started:
Step 1. Make crust: Roll dough to a 1/8-inch thick circle and transfer to a greased 9-inch pie pan. Cut excess, fold dough under itself, and crimp. Press in a greased sheet of foil. Freeze at least 1 hour. Preheat oven to 350°F. Bake crust for 20 minutes, then remove foil and bake until golden brown. Set aside.Step 2. Boil eggs and sugar: Whisk eggs and sugar in a bowl over a pot of simmering water, whisking until the mixture reaches 165°F. Set aside to cool until just warm.Step 3. Melt chocolate: Chop the chocolate and microwave, stirring often, until melted. Pour egg mixture over chocolate and whisk to combine. Whisk in espresso powder. Cool to room temperature.Step 4. Finish filling: Beat butter until fluffy. Slowly beat in chocolate mixture, then scrape down and beat until lightened in color.Step 5. Whip cream: In a separate bowl, beat cream and powdered sugar to stiff peaks. Gently fold half into the chocolate mixture, then fold in remaining half. Pour evenly into crust. Refrigerate at least 8 hours. Garnish with whipped cream and cocoa powder or shaved chocolate.
Chocolate Silk Pie Variations
Just because chocolate silk pie is a time-honored dessert, doesn’t mean you can’t give it a modern twist:
Piecrust: Swap the standard pie crust for a cookie crumb crust, if preferred.
Chocolate: Change up the bittersweet chocolate with white, milk, or dark chocolate varieties as desired. You can also use a flavored chocolate for a unique twist.
Liqueur: Add a splash of Baileys, Grand Marnier, Kahlua, or bourbon for a boozy kick.
Spice: Add a warming touch with nutmeg, cardamom, cinnamon, or any favorite spices.
Fruity topping: Top the pie with macerated strawberries, raspberries, cherries, or other fruits as desired for a colorful, fruity addition.
Flavorings: Add mint, almond, orange, coconut, or vanilla extract to the filling.
Whipped cream: Flavor the whipped cream topping for a chocolate, mocha, or fruity version.
Garnishes: Garnish with fresh fruit, toasted nuts, shaved chocolate or curls, toasted coconut, or a drizzle of chocolate or caramel sauce for extra decadence.
Our Tips for the Best Chocolate Silk Pie
For the best chocolate silk pie, keep these tips in mind:
Bake until golden brown: For a crisp, firm piecrust, bake until golden brown and cool completely before filling.Use a thermometer: Use a thermometer to check that your eggs and sugar are at 165°F, making them safe to eat. High-quality chocolate: Choose high-quality chocolate bars over chocolate chips. Bars have a higher cocoa butter content, helping them melt smoothly for a filling with the best mouthfeel.Don’t overwhip: Whip the cream to stiff peaks, as directed, but avoid overwhipping, which could cause a grainy texture. Refrigerate until firm: Chill the pie for at least eight hours for a sliceable texture.
Garnish as desired: This pie is delicious no matter how you serve it, but chocolate curls, shavings, or cocoa powder can add an eye-catching touch.
How To Store Chocolate Silk Pie
Chocolate silk pie is best prepared the day before or on the day of serving for the freshest flavor and texture. If making a day ahead, fill the pie crust with the chocolate filling, then wrap and refrigerate overnight. Top with whipped cream and garnish fresh before serving.
Refrigerate leftover slices in an airtight container for up to three days. The whipped cream may start to break down over time, but it will still be delicious—and you can always top off with more whipped cream before serving. You can also freeze leftover slices of pie, wrapped tightly, for up to one month, but note that the texture may change after thawing. If frozen, thaw overnight in the refrigerator before serving.
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Editorial contributions by Katie Rosenhouse.