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Chocolate Silk Pie


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  • Crust:
  • 1/2 package refrigerated pie dough
  • Filling:
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 3/4 cups 2% reduced-fat milk
  • 4 ounces semisweet chocolate, chopped
  • Meringue:
  • 5 large egg whites
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 2/3 cup water


Servings 10
Adapted from


Step 1

Prepare and bake Piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.

To prepare filling; combine 1/2 cup sugar, cocoa, flour, and 1/4 teaspoon salt in a medium saucepan; stir with a whisk. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat;cook 2 minutes or until thick and bubbly, stirring constantly.

Remove from heat; add chopped chocolate, stirring until chocolate melts. Spoon chocolate mixture into a bowl, place bowl in a large ice-filled bowl for 10 minutes or until chocolate mixture comes to room temperature, stirring occasionally. Remove bowl from ice.

To prepare meringue, place egg whites and 1/4 teaspoon salt in a large bowl, beat with a mixer at high speed until soft peaks form. Combine 1/1/4 cups sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Fold 2 cups meringue into chocolate mixture.

Spread chocolate mixture into prepared crust. Spread remaining meringue over chocolate mixture. Chill 8 hours; garnish with grated chocolate, if desired.

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