Mile High Chocolate Silk Pie

I’ve always wanted to make my own version of a French Silk Pie. Not sure if I hit the mark or not. This pie seemed pretty in line with all the chocolate cream pies I’ve ever made – but a slightly lighter airier version. Definitely a rich pie. Not for people who can’t handle rich desserts!


  • 1 9-inch unbaked pie crust (I used my Flakey Butter Pie Crust recipe)
  • 2 c. whipping cream
  • 12 oz semi-sweet chocolate pieces
  • 2/3 c. butter
  • 2/3 c. sugar
  • 4 egg yolks, beaten
  • 3 T. Creme de Cocoa or Godiva liquer
  • whipped cream for garnish
  • chocolate curls or small bits of chocolate for garnish


  1. Bake piecrust according to recipe directions. Set aside to cool.
  2. In a heavy 2-quart saucepan, combine whipping cream, chocolate pieces, butter, sugar and egg yolks. Cook over low heat, stirring constantly, until chocolate and butter is melted and mixture thickens slightly, 5 t0 10 minutes. Remove from heat.
  3. Stir in liquer and then refrigerate mixture, stirring frequently, until it stiffens and becomes hard to stir. This will take about 2 hours.
  4. When thick, transfer to a medium-size mixing bowl and beat at medium to high speed two to three minutes or until light and fluffy. Spread into prepared pie crust. Cover and chill pie at least 5 hours or until set.
  5. Serve with whipped cream and sprinkle with chocolate curls or small chocolate pieces.

After cooking the filling on the stovetop you can let this sit in the refrigerator over night. I did. Accidentally. (I fell asleep.) And it was fine the next morning.

I think after you’ve whipped this you’ll want to eat the pie almost immediately. I waited almost 24 hours to dive in and it seemed like the pie was already beginning to deflate a bit. Tasted great though!

Recipe rating: 

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