Chocolate Silk Pie

felichiccuisine
Mar 22, 2024
6 min read

Updated: Feb 27

by Feli Chic'Cuisine

This Chocolate Marshmallow Pie is about to become your new favorite dessert. It’s rich, silky, and indulgent, with a perfect balance of deep chocolate flavors and fluffy, creamy sweetness. 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.

Pie Crust :This Chocolate Marshmallow Pie is about to become your new favorite dessert. It’s rich, silky, and indulgent, with a perfect balance of deep chocolate flavors and fluffy, creamy sweetness. — Chocolate Silk Pie @Feli Chic'Cuisine

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.

Melt the Chocolate :This Chocolate Marshmallow Pie is about to become your new favorite dessert. It’s rich, silky, and indulgent, with a perfect balance of deep chocolate flavors and fluffy, creamy sweetness. — Chocolate Silk Pie @Feli Chic'Cuisine

✔ 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!

Chocolate Silk Pie Recipe

This Chocolate Marshmallow Pie is everything you want in a dessert—rich, creamy, and absolutely indulgent.

🍽 Serves: 8-10

⏱ Prep Time: 30 min

⏳ Cooking Time: 25 min

⏳ Chilling Time: 4 h

⏰ Total Time: 5 hours

Ingredients

For the Crust:

1 package of homemade pie crust, pre-made pie dough, or frozen pie dough (enough for a 9-inch pie)

For the Chocolate Filling:

1 cup (200g) marshmallow cream (or marshmallow fluff)
½ cup (1 stick / 115g) unsalted butter, cubed and softened
1 cup (185g) semisweet chocolate chips (or chopped semisweet chocolate)
¼ cup (65g) dark chocolate (70% cocoa or higher, chopped)
2 Tbsp strong brewed coffee (optional, enhances chocolate flavor)
1 cup (240g) heavy whipping cream (cold)

For the Topping:

1 cup (240g) heavy whipping cream (cold)
1 Tbsp powdered sugar (icing sugar)
1 tsp vanilla extract (or vanilla sugar)
Grated or shaved chocolate (for garnish)

Method

Prepare the Crust and Bake

1. Preheat the oven to 375°F (190°C). Roll out the pie dough and fit it into a 9-inch pie dish. Trim and crimp the edges.

2. Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans.

3. Bake for 15 minutes, then remove the weights and parchment paper. Bake for another 5-10 minutes, or until the crust is golden brown. Let it cool completely.

Make the Chocolate Filling:

4. In a heatproof bowl, combine the marshmallow cream, cubed butter, semisweet chocolate chips, dark chocolate, and coffee (if using).

5. Place the bowl over a pot of simmering water (double boiler) and stir until the mixture is smooth and fully melted. Remove from heat and let it cool slightly.

6. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until fully combined and no streaks remain.