Dark Chocolate Silk Pie! It’s Delectable!

Kim Lange, The Baking ChocolaTess, shares her recipe for a Dark Chocolate Silk Pie that is sinfully delicious
Chocolate Silk Pie

Kim Lange

Whoa! Move over Willy Wonka!  This smooth Dark Chocolate Silk Pie is so delicious!  It’s sinfully rich with an abundance of butter, sugar, eggs, and of course, the star of the show, dark chocolate.The delectable cream filling is topped with whipped cream and sprinkled with dark chocolate candy bar slivers. Are you kidding me? (Nope.)

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I used Hershey's Dark Chocolate Bars in the filling and on top of the pie.


  • pie crust, baked and cooled
  • 1 1/2  Cup  sugar
  • large eggs
  • 6  Ounces  unsweetened chocolate or dark chocolate bar, coarsely chopped
  • 1/2  Teaspoon  vanilla extract
  • 1  Cup  butter, softened
  • Whipped cream, to taste
  • dark chocolate candy bars, coarsely chopped


In small saucepan, mix sugar and eggs together and mix until well blended.

Cook over low heat, stirring constantly until temperature reaches 160 degrees F and mixture coats the back of a spoon. Remove from the heat.

Stir in chocolate and vanilla until smooth, stirring occasionally to reach lukewarm 90 degrees F.

In a large bowl, using a mixer, cream butter until light and fluffy.

Add cooled egg mixture and beat on high speed for 5 minutes or so.

Pour into baked crust and refrigerate for at least 2 to 3 hours before serving, make it 6 hours for extra firm filling.

Garnish with whipped cream and chopped dark chocolate.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.