Chocolate Silk Pie
A creamy pie that’s simple to make with a surprisingly rich chocolate flavor.
Prep Time30 minutes mins
Cook Time13 minutes mins
Cool3 hours hrs
Total Time3 hours hrs 43 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate, pie
Servings: 8 slices
Calories: 478kcal
For the Filling:
- 1 unbaked 9-inch pie crust (see notes for recipe link)
- 1 7 ounce jar marshmallow creme
- 1 cup 6 ounces semisweet chocolate chips
- ¼ cup butter cubed
- 2 ounces unsweetened chocolate
- 2 tablespoons strong brewed coffee
- 1 cup heavy whipping cream whipped until stiff peaks form
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- Chocolate curls
Line an unbaked pastry shell with a double thickness of heavy-duty foil. Bake at 450°F for 8 minutes. Remove foil and bake an additional 5-7 minutes. Cool on a rack.
In a heavy bottom saucepan, combine the marshmallow creme, chocolate chips, butter, coffee and unsweetened chocolate. Cook and stir over low heat until chocolate is melted and mixture is smooth. Remove from heat and allow mixture to cool.
Beat 1 cup heavy whipping cream until stiff peaks form. Fold the whipped cream into the chocolate mixture.
Spoon the filling into the baked pie crust and refrigerate while preparing the topping.
In a large bowl, beat 1 cup heavy whipping cream until it begins to thicken. Add the confectioners' sugar and beat until stiff peaks form.
Spread over filling and garnish with chocolate curls. Refrigerate at least 3 hours before serving.
Calories: 478kcal | Carbohydrates: 28g | Protein: 6g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 115mg | Potassium: 276mg | Fiber: 4g | Sugar: 12g | Vitamin A: 898IU | Vitamin C: 0.4mg | Calcium: 73mg | Iron: 3mg