Chocolate Silk Pie
- felichiccuisine
- Mar 22, 2024
- 4 min read
Updated: May 6
It’s rich, silky, and indulgent, with a perfect balance of deep chocolate flavors and fluffy, creamy sweetness.
This Chocolate Marshmallow Pie is about to become your new favorite dessert. Whether you’re a seasoned baker or a novice in the kitchen, this pie promises to be the star of any gathering, a showstopper that will have everyone reaching for seconds (and maybe even thirds).
The best part? It’s surprisingly easy to make, even for beginners! With a pre-made or homemade pie crust as the base, the filling comes together effortlessly, and the topping adds that final luxurious touch.
Whether you’re making it for a holiday, a dinner party, or just a cozy night in, this pie will steal the show.
Key Ingredients and Why They Matter
For the Crust
You can use:
✔ Homemade pie crust: A classic buttery pie crust adds a delicious flakiness.
✔ Pre-made pie dough: A great shortcut without sacrificing flavor.
✔ Frozen pie dough: Just thaw and bake before adding the filling.
For the Chocolate Filling
✔ Marshmallow Cream (or Fluff): This provides the signature smooth texture and light sweetness.
✔ Unsalted Butter: Adds richness and helps create a velvety consistency.
✔ Semisweet Chocolate & Dark Chocolate: The mix of chocolates gives depth—don’t skip the dark chocolate (70% cocoa or higher) for an intense flavor.
✔ Brewed Coffee (Optional): Enhances the chocolate flavor without making the pie taste like coffee.
✔ Heavy Whipping Cream: The secret to making the filling extra smooth and creamy.
For the Topping
✔ Heavy Whipping Cream: Always use cold cream for the best results.
✔ Powdered Sugar & Vanilla Extract: Lightly sweetens and flavors the whipped cream.
✔ Grated/Shaved Chocolate: The perfect garnish for a professional look.
Step-by-Step Instructions
Step 1: Prepare the Crust
✔ Roll out your pie dough and fit it into a 9-inch pie dish.
✔ Prick the bottom with a fork, then bake at 375°F (190°C) for 10-12 minutes, or until golden brown.
✔ Let it cool completely before adding the filling.
Step 2: Make the Chocolate Filling
✔ In a heatproof bowl, combine the semisweet chocolate, dark chocolate, and butter.
✔ Heat over a double boiler (or microwave in 20-second intervals) until smooth. Stir gently to prevent overheating.
✔ Remove from heat and mix in the marshmallow cream and brewed coffee. Let it cool slightly.
✔ In a separate bowl, whip the heavy cream until soft peaks form.
✔ Gently fold the whipped cream into the chocolate mixture until fully incorporated.
Step 3: Assemble & Chill
✔ Pour the chocolate filling into the cooled pie crust and smooth the top with a spatula.
✔ Refrigerate for at least 2-3 hours, or until set.
Step 4: Make the Whipped Cream Topping
✔ Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
✔ Spread or pipe the whipped cream over the chilled pie.
✔ Garnish with grated chocolate for a beautiful finish.
Frequently Asked Questions (FAQ) about this Silk Pie
✔ Can I replace marshmallow cream?
Yes, if you don’t have marshmallow cream (or marshmallow fluff), you can substitute it with:
Homemade Marshmallow Fluff: Whip 1 cup of marshmallows with 1-2 tablespoons of corn syrup until smooth.
Marshmallows: Melt 1 cup of mini marshmallows with 1-2 tablespoons of butter or cream until smooth.
Whipped Cream Cheese: For a less sweet option, use 1 cup of whipped cream cheese mixed with 1/4 cup powdered sugar.
Note: Marshmallow cream is key for the silky texture, so substitutions may slightly alter the consistency.
✔ Can I skip the coffee?
Yes, the coffee is optional. It enhances the chocolate flavor without making the pie taste like coffee. If you’re not a fan, you can leave it out or replace it with 1-2 teaspoons of vanilla extract for added depth.
✔ Can I use a graham cracker crust instead of a traditional pie crust?
Yes, a graham cracker crust works beautifully and adds a lovely contrast to the creamy filling. Simply mix 1 1/2 cups of graham cracker crumbs with 1/4 cup sugar and 6 tablespoons of melted butter, then press into the pie dish and bake for 8-10 minutes at 350°F (175°C).
✔ What if my filling doesn’t set?
If the filling is too soft, it may need more chilling time. Ensure the pie is refrigerated for at least 4 hours, or overnight. If it’s still runny, you can add a small amount of gelatin (1 tsp dissolved in 2 Tbsp warm water) to the filling mixture before chilling.
✔ Can I make this pie gluten-free?
Absolutely! Use a gluten-free pie crust or a gluten-free graham cracker crust. Ensure all other ingredients, like chocolate and marshmallow cream, are certified gluten-free.
✔ Can I use a different topping instead of whipped cream?
You can get creative with toppings! Try:
A drizzle of caramel or chocolate sauce.
A sprinkle of sea salt for a sweet-salty contrast.
Fresh berries like raspberries or strawberries for a fruity twist.
Crushed nuts (e.g., almonds or hazelnuts) for added crunch.
A Decadent Treat That’s Surprisingly Easy to Make
The first time I made this pie, I wasn’t sure how well the marshmallow cream would mix with the chocolate—but, it worked like a dream! The filling turned out silky smooth, and the combination of chocolate and marshmallow was heavenly. The hardest part? Waiting for it to chill!
I also love that this pie isn’t overly sweet. The dark chocolate balances everything, making it rich but not cloying. It’s a dessert that feels fancy yet is surprisingly easy to make. Plus, who doesn’t love a dessert topped with fluffy whipped cream and chocolate shavings?
If you love chocolate, marshmallows, and crunchy cookies, or just decadent desserts, this is a must-try!
Enjoy!
Have you tried making this Chocolate Marshmallow Pie? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
Comments