Chocolate Silk Pie

This creamy chocolate pie not only melts in your mouth, it also melts any resistance to dessert. A crisp, flaky crust encasing a creamy chocolate custard, topped off with a fluffy vanilla whipped cream.

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine


Serves 8

For Chocolate Cream

  • 200g marshmallow cream

  • 115g butter, cubed

  • 185g semisweet chocolate chips

  • 65g dark chocolate 

  • 2 Tbsp strong brewed coffee

  • 240g whipping cream

For Topping

  • 240g whipping cream 

  • 1 Tbsp powdered (icing) sugar

  • 2 tsp vanilla sugar

  • chocolate, grated  



Bake Pie Crust

​​​1. Preheat oven to 180°C (350°F).

2. Unroll the Pie Crust Dough on parchment paper. With help of the paper, flip the dough into a 23 cm (9-in.) pie pan. Remove paper and press firmly against bottom and sides. Fold overhanging edge of pastry under.

3. Cover the pie crust with included parchment paper and weigh down with pie weights or dry beans. Bake for 8 minutes. Remove the paper and weight, and bake 5 minutes longer, until light brown. Cool on a wire rack.

Make the Chocolate Cream

​​4. In a saucepan, over low heat, combine the marshmallow cream, butter, chocolate chips, dark chocolate and coffee; stir until chocolate is melted and mixture is smooth. Remove from heat. Let cool.

5. Meanwhile, using an electric mixer, beat cream until peaks form. Gradually fold it into chocolate cream. Pour into crust.   ​

Make the Topping

​6. In a large bowl, beat cream until it begins to thicken. Add powder (icing) sugar. Beat until peaks form. Spread over chocolate cream filling. Refrigerate for at least 3 hours before serving or overnight. Garnish with grated chocolate. ​


​​“Hunger of the heart is much stronger than hunger for food."Amanda Comer

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