Chocolate Silk Pie, a real old fashioned recipe for a creamy chocolate custard pie topped with mounds of fresh vanilla whipped cream.
This recipe is from the archives of Rock Recipes and was made by myself and my two kids over 10 years ago. I remember once making vanilla custard for the kids from scratch and they loved it.
I told them that when I first started baking, I made a chocolate version of the custard that I used to use as a filling for a chocolate pie. Of course they wanted to try that too…and they wanted to try making it themselves.
We often did kitchen projects together when they were much younger. From homemade pasta to bread baking and simply learning how to make scrambled eggs, pancakes or waffles, they were always eager learners.
I often talk about teaching kids kitchen skills because I believe they are very important life skills. I remember Noah had a friend over for a sleepover before he was even 10 years old and come breakfast time, Noah whipped up a batch of buttermilk pancakes from scratch and cooked them on the stove himself.
I vividly remember his friend was wide-eyed with amazement.
I really do believe that this sort of learning fosters self confidence in kids and a real sense of independence and self-reliance too. These days both Olivia and Noah are quite competent cooks in their own rite and I’m banished from the kitchen whenever one of them is cooking or baking. I may have taught them too well.
If you are mad for chocolate dessert recipes like me you may also want to try my Chocolate Mousse Cheesecake!
Like this Chocolate Silk Pie recipe?
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Originally published October 11, 2007. Updated instructions, option for metric conversion and nutritional information May, 2018.
- 1/2 cup very cold butter cut into small cubes
- 1 1/4 cups flour
- 1/4 tsp salt
- 2 or 3 tbsp ice water Only enough to make a dough form.
- 3 cups whole milk
- 2 squares unsweetened baking chocolate grated (2 ounces) (56 grams)
- 1/3 cup flour
- 2/3 cup sugar
- pinch of salt
- 3 egg yolks slightly beaten
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 cup whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
Pour cold water over the mixture and work in by tossing with a fork until dough begins to form.
Use your hands as little as possible and work the dough as little as possible.
Flatten the dough into a 5 inch round, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.
You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
Roll the dough into a 12 inch round and place in the bottom of a large 10 inch pie plate. You will need to blind bake this bottom crust before adding the filling. Blind baking is essential so that the bottom crust will not get soggy.
To blind bake a crust, simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.)
Bake at 400 degrees for about 12 -15 minutes. Remove baking weights and parchment (or foil).Bake for an additional 5 minutes or until pie shell is light golden brown and completely baked.
Scald the milk in the microwave or on the stovetop. Microwave works best as there is no chance of burning the milk.
Stir in 2 squares grated unsweetened chocolate. (Note: You can substitute ½ cup cocoa for the chocolate but add the cocoa to the flour and sugar in the next step instead of at this point.)
Meanwhile, in a saucepan combine the flour, sugar and salt.
Over medium flame slowly add the scalded milk whisking constantly.
Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto 3 slightly beaten extra large egg yolks whisking constantly.
Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame. Stir in the butter and vanilla extract.
Cool slightly and pour into prepared baked pie shell. Cool to almost room temperature then chill thoroughly in the fridge for several hours or overnight.
Whip together the whipping cream, icing sugar and vanilla extract until soft peaks form.
Spoon on top of pie and serve. Garnish with shaved chocolate.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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