Chocolate Silk Pie

April 11, 2009 at 2:53 pm 21 comments

Frozen Chocolate Silk Pe

I don’t know about where you are, but it’s proving to be an exceptionally rainy April around here.  Now, I do love the rain and we certainly need it here in the flush of spring.  But as a gardener trying to get a lot done in my vegetable and herb plots, I need the sunny warm days just as much.  Unfortunately, I also need the sunshine to do my work as a food photographer for this blog as my photos rely on cheerful natural light streaming through my kitchen windows.  As you might be starting to realize, I’ve been running just a tad ragged trying to balance both my loves: food and gardening.  No, no, don’t feel sorry for me.  It’s you who have been suffering for lack of a good post. 


I made this Chocolate Silk Pie a week or two ago when I had that dozen eggs from my friend’s winter CSA share.  I hesitated to share it with you though, not because it wasn’t delicious – indeed it was delectably smooth and chocolaty – but because I made a rather large blunder when preparing the recipe.  Yes, I goofed in the kitchen.  I’m usually rather meticulous about re-reading new recipes a few times to ensure I got everything in there. 

Shortbread Pecan Crust Diptych

However, this time I was in a hurry to capture the precious light of the late afternoon for the photos.  I thought the recipe said one and a half teaspoons of cornstarch when it really called for tablespoons.  Well, for those of you who know what cornstarch does in a custard-based pie – namely thickening it – you can guess the outcome.  This little pie of mine, with its nutty buttery pecan shortbread crust, was not setting up, no matter how long it sat in the fridge. 


You know what though?  Frozen Chocolate Silk Pie is like eating the richest chocolate ice cream you can imagine with a decadent crunchy crust wrapped around it.  Honestly, I think I like the frozen version better than the original.  Just be sure to eat it quickly before it starts to melt!  

P.S. – If you’re still on the hunt for a nice Easter dessert for tomorrow’s dinner table, this would surely do the trick!  Also, if you have extra filling left over, just pour it in a glass and top with whipped cream for a gourmet pudding cup.

Egg and custard


Chocolate Silk Pie with a Shortbread-Pecan Crust
Adapted from Real Simple, Nov. 2006

* I am putting the original amount of cornstarch below so this will set up without being frozen.  If you want, feel free to follow my “mistake” above and freeze it overnight before serving. 


1 C. pecans
5 oz. (usually half a box) shortbread cookies
6 T. unsalted butter, cold

Preheat the oven to 350 F.   Cube the butter and set aside. 

In a food processor, pulse the pecans and cookies until small crumbs form.  Add the butter and pulse just until combined. 

Transfer the mixture to a 9 inch pie plate (deep dish is best, but not required), pressing it evenly over the bottom and up the sides of the plate. Bake the crust until slightly darkened, about 20-25 minutes.  Transfer to a cooling rack while you prepare the filling.  If need be, you can prepare the crust a day ahead.

Chocolate Filling

1 pint heavy whipping cream
1 vanilla bean, split and scraped
6 T. sugar
6 oz. semisweet chocolate, roughly chopped
1 ½ T. cornstarch
6 large egg yolks
2 T. unsalted butter, room temperature
Cocoa powder for dusting

In a small bowl, combine the cornstarch and 3 tablespoons of sugar.  Whisk the egg yolks and add to the cornstarch mixture, whisking until no lumps remain.  Set aside.

In a small saucepan, combine the cream, vanilla bean (scrapings and pod), 3 tablespoons of sugar.  Cook over medium-low heat, stirring regularly, just until it begins to steam, but don’t let it boil.  Using a slotted spoon, fish out the vanilla pod pieces.  Add the chocolate and whisk continuously until it is all melted. 

Add two tablespoons of the warm chocolate mixture to the egg mixture to temper it.  Then, whisking continuously, slowly add the egg mixture to the pan.  Cook, still whisking, until thickened.  You may need to increase the heat to get it to thicken but do not boil.  Remove from heat.  Add the butter and whisk until it is melted. 

Pour the filling into the prepared crust (above).  Place a piece of plastic wrap directly against the surface of the filling.  Refrigerate for at least 3 hours and up to 48 hours.  Just before serving, dust with cocoa powder.  Top each piece with a dollop of fresh whipped cream. 

(serves 6 to 8 )


Entry filed under: Recipes, Sweet Treats. Tags: , , , , .

Scrambled Pasta & Spring Greens Between the Rain Drops

21 Comments Add your own

  • 1. Lo!  |  April 13, 2009 at 3:01 pm

    This looks like the perfect solution to the spring rain, if you ask me. Chocolate heaven!

  • 2. Marta  |  April 15, 2009 at 10:09 am

    Oh wow, this looks so lovely! Great job! the farm fresh eggs must add a fantastic richness to this. I used to have a steady supply of farm fresh free range organic eggs before, and anything you made with them would turn out absolutely fantastic. Grocery store eggs just aren’t the same, they’re so weak and light-coloured. boohoo!

    • 3. Jennie  |  April 15, 2009 at 9:04 pm

      They really do, don’t they, Marta? I’m always thinking maybe it’s just me that thinks farm fresh eggs are so much richer but am now glad to know I’m not alone. 🙂

  • 4. Nurit - 1 family. friendly. food.  |  April 15, 2009 at 11:07 am

    wow, this pie looks amazing.
    It’s my first time here, on your blog, how beautiful it is. (You’ve got a new subscriber).
    I’m also thinking about an urban garden in my backyard but have got so much to learn. Hope I’ll make it in time for summer.
    By the way, I have a cake collection event on my blog, would you like to submit this recipe? Details here:
    Thanks, Nurit

    • 5. Jennie  |  April 15, 2009 at 9:03 pm

      Welcome, Nurit! I always love hearing from a new reader and love to know that you’ve subscribed to the feed. If you have questions about gardening, feel free to ask me. Also, look at the “In the Garden” category on the right sidebar for a couple garden how-to posts.

      So, I can submit a pie to a cake collection? Cool! 🙂

  • 6. kellypea  |  April 15, 2009 at 3:11 pm

    What a fabulous recipe. Definitely one I need to try so thanks for sharing it. Beautiful eggs, too. Wish I had my own chickens, but CSA is a great alternative!

    • 7. Jennie  |  April 15, 2009 at 9:01 pm

      Very true, Kelly!

  • 8. curiousdomestic  |  April 15, 2009 at 4:01 pm

    Wow. Yum! I could eat your pictures.

  • 9. Melly  |  April 16, 2009 at 11:02 am

    Gorgeous eggs! I so want a small farm with chickens and goats!! If I keep saying it, maybe it will happen. Maybe I’ll win the lottery?

    Oh my..beautiful pie!

  • 10. amy  |  April 16, 2009 at 12:59 pm

    Very delicious looking silk pie you got there!:)

  • 11. Kevin  |  April 16, 2009 at 8:56 pm

    That chocolate silk looks like it is melting there on the plate…mmm…

  • 12. mummyl  |  July 2, 2009 at 6:49 am

    Mmmmmmmm, that looks so rich and dangerous!

  • 13. Punsons flora  |  July 6, 2009 at 3:35 am

    Sprinkle with chocolate curls.

  • […] Chocolate Silk Pie – this pie is also delicious frozen – Read the Recipe: Straight from the Farm (photo below) – Spring the […]

  • 15. Top 10 for 2009 « Straight from the Farm  |  December 31, 2009 at 12:01 am

    […] #1.   Chocolate Silk Pie […]

  • 16. A-Man  |  January 21, 2010 at 8:16 am

    Your chocolate silk pie looks great.
    Thank you for the nice photography!

  • 17. efusjon  |  October 25, 2010 at 3:15 am

    this is a very sinful indulgence. i like it.

  • 18. Chocolate Silk Pie « Recipe « Zoom Yummy  |  February 7, 2012 at 8:24 pm

    […] lots of love, Petra (The recipe was inspired by It serves 6 to 8.) This entry was posted in recipe and tagged chocolate, chocolate silk […]

  • 19. Ali  |  July 17, 2012 at 11:31 am

    This looks amazing! I am not allowed to eat any kind of nut/pecan/walnut-type food, however, so do you have any suggestions as to what I should replace it with for the crust? Thanks, I can’t wait to make this!

  • 20. Jay  |  September 18, 2012 at 2:26 am

    you make me so hungry

  • 21. trafficking ukraine  |  August 13, 2014 at 11:19 pm

    Odds are most growing no idea what vitamin D means in their body,
    certainly. How often can a consultant of any style say in which?

    To start with, proclaiming that they were all the same.


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