Chocolate Silk Pie

Photo by Marcus Nilsson
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 883 calories
    • Calories 82 calories from fat
    • Fat 80 g
    • Sat Fat 42 g
    • Cholesterol 354 mg
    • Sodium 135 mg
    • Protein 8 g
    • Carbohydrate 42 g
    • Sugar 25 g
    • Fiber 3 g


  1. Check Shortbread-Pecan Crust
  2. Check 2 pints heavy cream
  3. Check 6 ounces semisweet chocolate, roughly chopped
  4. Check 6 tablespoons sugar
  5. Check 1 1/2 tablespoons cornstarch
  6. Check 6 large egg yolks
  7. Check 1/2 teaspoon vanilla extract
  8. Check 2 tablespoons unsalted butter, at room temperature
  9. Check 1 tablespoon cocoa


  1. In a small saucepan, combine half the cream, the chocolate, and 3 tablespoons of the sugar. Cook over medium-low heat, whisking frequently, until the chocolate melts. In a bowl, combine the cornstarch and the remaining sugar. Add the egg yolks and whisk.
  2. Add 2 tablespoons of the warm chocolate mixture to the egg mixture. Whisking constantly, slowly add the egg mixture to the pan. Cook, still whisking, until thickened, 2 minutes. Remove from heat. Add the vanilla and butter. Whisk until the butter melts.
  3. Pour the filling into Shortbread-Pecan Crust. Place a piece of plastic wrap directly against the surface of the filling. Refrigerate for at least 3 hours and up to 48 hours. Sprinkle with the cocoa. With an electric mixer on medium-high, beat the remaining cream. Serve with the pie.