Best Ever Chocolate Silk Pie

Picture this. A pie table. Every pie you can imagine. Which do you go for?

Me? Well, I’m beelining it to the chocolate silk pie.

This recipe is really the Best Ever Chocolate Silk Pie… it is perfection! Rich, silky, creamy, chocolate heaven!

The next few weeks I am focusing in on some recipes that would be great additions to your thanksgiving menu. Every day, a new recipe. So be sure and tune back in to the blog each day to find some GREAT ideas! Pies, side dishes, main dishes, desserts… you name it, you will be finding it here.

To kick it off, we are starting with this pie. It is a complete show stopper. If you love pie, if you love chocolate, if you have a crowd of people who love one or both of those two things- then this is an absolute must!

**As a word of caution, this recipe does contain raw eggs. Raw eggs always pose the risk for salmonella so make sure you use fresh, refrigerated, clean, high grade and pasteurized eggs to reduce the risk. Pregnant people, older folks, young children, babies and people with compromised immune systems are at a higher risk for getting salmonella.

Best Ever Chocolate Silk Pie... This pie is perfection! Silky, creamy, chocolate heaven!

4.4 from 11 reviews
Best Ever Chocolate Silk Pie
  • 4 oz. unsweetened baking chocolate
  • 1 cup butter, softened
  • 1½ cups sugar
  • 1½ teaspoons vanilla
  • 4 pasteurized eggs
  • 1 baked 9 inch pie shell
Whipped Cream
  • 2 cups heavy whipping cream
  • ⅓ cup sugar
  • ½ teaspoon vanilla
Garnish with chocolate curls
  1. In a small microwave safe bowl, melt chocolate in 30 second increments, stirring in between each increment until smooth. Let cool down and set aside.
  2. In a large bowl, cream and beat butter and sugar for about 2 minutes until fluffy. Add melted chocolate to butter mixture. Add in vanilla and beat until combined.
  3. Continue to beat mixture for 15-20 minutes at medium speed, adding eggs in one at a time spacing them about 5 minutes apart before adding the next one.
  4. Pour into cool baked pie shell and evenly and carefully spread over pie. Cover and chill for 1-2 hours.
Before serving, make Whipped Cream.
  1. Beat heavy cream on high, gradually adding in sugar and vanilla until soft peaks form.
  2. Spread or pipe prepared whipped cream over pie.
  3. Garnish with curled chocolate and cover and chill until ready to serve.
Chocolate Curls
  1. I went the easy route and made my chocolate curls by shaving off chocolate from a giant chocolate block with my potato peeler. I even had some chocolate shavers, but actually preferred the potato peeler curls to those.
Recipe lightly adapted from The Pioneer Woman
As a word of caution, this recipe does contain raw eggs. Raw eggs always pose the risk for salmonella so make sure you use fresh, refrigerated, clean, high grade and pasteurized eggs to reduce the risk. Pregnant people, older folks, young children, babies and people with compromised immune systems are at a higher risk for getting salmonella.

(Recipe lightly adapted from The Pioneer Woman)

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dessert

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  1. Darlene

    Oh my! I am drooling like a baby! This pie is beautiful! I am sure it taste even better! Nothing compares to chocolate silk!

  2. Kim@Time2Read


    Looks yummy! Just curious...if I use a frozen pie crust, do I go for deep dish or regular?

  3. Averie @ Averie Cooks

    I recently made a French Silk/Chocolate Silk pie and I seriously had to give it away because it was dangerously good and yours looks the same! It's just gorgeous and I love that you're focusing on some pre-Thanksgiving/holiday recipes. Can't wait to see what you come up with! Pinned!

  4. Gina Dean


    Can you use cool whip instead.

  5. amy


    I have made this recipe for years. It doesn't seem possible but it is BETTER than Baker's Square!

  6. Jamie | Jamie's Recipes

    We love Chocolate Silk Pie at our house. I just posted how my daughter requested it for her birthday "cake" last week.

  7. Lindie

    My son is allergic to eggs.....what could I replace the eggs with ?

    1. Christina

      You can use Flaxseed. It has the same effects that eggs will and I know this because i have made pies and cookies with it so many times. One egg is equivalent to 1 tablespoon of Flaxseed+3 tablespoons of water

  8. Teresa

    This pie looks so rich and decadent. I'd love a slice. :)

  9. Chels R.

    What a gorgeous picture! This pie looks worth the risk ;)

  10. DeAndrea

    Mmmm, your pie looks fabulous! Where is your pie pan from?

  11. Reba

    Another name for this pie should be icing pie. Way too sweet. Wont be making it again.

  12. DonnaMaree Austin


    I can't believe it,
    You actually finally posted a recipe that wasn't started from a box!!!
    Feels good to cook entirely from scratch doesn't it?

    1. Donna

      That is a completely tacky comment. SMH.

    2. Shannon

      I agree not a very friendly comment. It is pretty condescending if you ask me.

    3. Sarah

      Probably not as good as making a snarky comment on a blog. But I'd imagine you'd know more about that than anyone else. We all get it, you're unhappy with yourself and don't know how to deal. No need to make it so public.

  13. Tanya


    Easy to make but my pie came out grainy as I used white sugar, next time will use fine sugar or castor sugar, hopefully wont make it grainy next time, still taste good though

  14. Melissa

    Is it safe to have raw eggs in the pie?

  15. Leanne Smithenry


    Mine turned out grainy. I've researched similar recipes and they call to beat sugar and butter for 10-15 minutes. Hope this helps someone out. I was very disappointed. Taste was great but the grainy taste ruined it for me, others thought it was good.

  16. Natalie

    This pie looks amazing! I make one every year for Thanksgiving and it's one of my favorites. I might just have to try this recipe this year. Thanks for sharing!

  17. Jane

    Would love to try this but there are no pasteurized eggs within a 50 miles of my home.

  18. Christina


    I highly recommend this recipe i made this pie yesterday and it was so delicious i will definitely make it again.

  19. Deborah Mielke


    Not the "BEST EVER". Chocolate was grainy. I beat it for 35 minutes. As a last resort I added 2 TB melted butter to hopefully resolve. It helped some. I googled and apparently not uncommon with choc silk pie. One suggestion was using castor sugar. (Expensive to buy, but can easily be made with food processor and regular sugar.) Should have researched the recipe first. Expensive pie and waste of money. Unfortunately, I didn't follow my own baking rule which is to never make anything new for company. Wouldn't make again.

  20. Alex


    Followed the recipe to a T. Turned out fabulous!! Not grainy at all, and not too sweet. It was perfect. It was gone in under 15 minutes!!

  21. Jessica L.


    Just made this for Thanksgiving. Followed your directions exactly and the pie turned out perfect! The filling is so decadent and creamy! Thanks for the great recipe.

  22. sharon

    Can you please explain what a "PASTEURIZED" egg is? We have our own hens so I don't buy eggs.

  23. Nikki Bolton

    This recipe was so easy and fun to make! But when I went to serve, the pie never set! So disappointed :/

  24. Kass


    Ohhhh myyyyyy, how delicious a pie! This pie turned out so delicious! To be honest, I was a little worried about the comments that said the pie was grainy, but if you mix the eggs in one at a time as directed for the full 20 minutes, there isn't any grainy-ness, and I used regular white sugar. Soon yummy - will be making again and again!! :)