If you’re into rich, fudgy desserts that basically taste like a brownie and a pie had a baby, then this one’s for you. This chocolate silk pie is smooth, gooey, and super easy to throw together.

The top gets that crackly, brownie-like finish, while the inside stays soft, silky, and deeply chocolatey. It’s one of those desserts that always disappears fast.

It’s decadent and deeply chocolatey. Not overly sweet, which lets that chocolate flavor shine through. The crackly top adds a little texture, while the silky center stays soft and gooey like the middle of a just-baked brownie. It’s rich enough to feel indulgent, but light enough that you’ll want a second slice.

Store in the fridge if there is any leftover and check the notes for a few tips on making this even better!

Chocolate Silk Pie
Pin
Print

Chocolate Silk Pie

Course: DessertDifficulty: Easy
Prep time

10

minutes
Cooking time

50

minutes
Total time

1

hour 

This gooey chocolate silk pie tastes like a brownie and a pie had a baby. It’s crackly on top, silky in the middle, and super easy to make.

Ingredients

  • 1 ½ cups white sugar

  • 3 Tbs unsweetened cocoa powder

  • 2 large eggs, lightly beaten

  • 1 can evaporated milk  (5 ounce)

  • ¼ cup melted butter

  • 1 ½ tsp vanilla extract

  • 1 unbaked pie flaky dough crust  (9-inch)  *see notes

Directions

  • Preheat the oven to 350° F
  • Combine pie filling
    -In a mixing bowl, whisk together the sugar and cocoa powder.
    -Add the melted butter, milk, eggs, and vanilla to the same bowl and mix until well combined.
    -Pour into the pie crust.
  • Bake
    -Bake uncovered* in the oven for 45-55 minutes. A crust should be on the top of the pie and it should be slightly puffy, mostly set. There should still be some jiggle to the center. This will set as it cools.
    *cover the crust in foil if you are using a dough crust and worried about it browning too much.
  • Cool and serve
    -Allow to cool completely before slicing. I let mine cool on a wire rack first and then put it in the fridge for a few hours to chill.
    -Add any toppings you want and serve! I put a few suggestions in the notes.

Recipe Video

Notes

  • Don’t overbake– you want the center to still have a little wobble when it comes out of the oven. It sets as it cools.
  • Cool before slicing– Let the pie cool completely to get clean slices and keep from spilling or losing it shape.
  • Serve chilled or at room temp-Chilled for a denser texture, room temp for a softer, gooier bite.
  • Dress it up– Add whipped cream, shaved chocolate. Dust with powdered sugar or a sprinkle of sea salt on top.
  • Change the crust – You can use a classic pie crust, graham cracker, or even Oreo crust.