It’s March 14 and I have one thing to say – I remembered!  I remembered Pi Day!  Every year I completely forget about Pi Day until suddenly, I open up my feed reader and see pies, pies everywhere because everyone else remembered.  In fact, I’m fairly certain that the reason I remembered this year is because last year on March 14 after seeing everyone else’s lovely pies, I marked it on my calendar for this year.  Yep, I’m weird like that.

For those who still have no idea what I’m talking about, pi (Π) is a Greek letter that stands for the ratio of the circumference of a circle to its diameter.  It starts with 3.14 (hence the connection to March 14) and then continues infinitely without repeating.  For me, pi always reminds me of my high school calculus teacher and one of the most wonderful teachers in the whole world, Mr. Strawn.  He has a passion for math and an incredible gift for teaching that made me actually understand calculus!  (I am ashamed to think how much of it I have since forgotten but hey – all that material from med school had to go somewhere!)  I know he is also a fan of the blog so Mr. Strawn, if you’re reading this, this pi is for you!  ;)

Now, let’s talk for a moment about this chocolate silk pie.  Chocolate pie has been a matter of much debate in our household since Ben and I were first married.  You see, I had an old cookbook that had a version of chocolate pie I would make occasionally.  It had a classic pie crust (as opposed to graham cracker or cookie crust) and the filling of that version was baked.  Ben loved it.  I thought it was just okay, and I didn’t hold on to recipe or the cookbook.  I’ve since been searching for a chocolate pie that would satisfy both of us.  Who knows how many I’ve tried?  Some have pudding filling, some had raw eggs, and none have been “the one”.  When my latest issue of Entertaining arrived in the mail, I saw this pie on the cover and it looked very promising.  It’s official – this pie gets the win.  The filling has a custard base that makes it soft and silky.  It is more rich and dense than a pudding filling, but still incredibly light in texture from all the whipping.  Another plus is that it uses staple ingredients so you could whip one up if you needed a dessert and didn’t feel like running to the store (as long as you have 3 hours to let it chill).  Happy Pi Day!


Dough for 1 9-inch pie crust

For the filling:
1 cup heavy cream, chilled
3 large eggs
¾ cup sugar
2 tbsp. water
8 oz. bittersweet chocolate, melted and cooled
1 tbsp. vanilla extract
8 tbsp. unsalted butter, softened and cut into 8 pieces

Freshly whipped cream, for serving


  • 01

    Roll the chilled pie dough into a 12-inch circle.  Line a 9-inch pie plate with the dough.  Trim, fold and crimp the edges.  Cover with plastic wrap and freeze for 30 minutes.

  • 02

    Preheat the oven to 375˚ F and adjust an oven rack to low-middle position.  Line the chilled pie shell with parchment paper so that it lays over the edges of the dough.  Fill with pie weights and bake until the surface of the dough no longer looks wet, 20-25 minutes.  Remove the pie weights and parchment paper and return the pie crust to the oven.  Bake until the crust is golden brown, 10-12 minutes more.  Transfer to a wire rack and let cool.

  • 03

    To make the filling, add the cream to the bowl of an electric mixer.  Whip on medium-high speed until stiff peaks form.  Transfer to a small bowl and refrigerate.

  • 04

    Combine the eggs, sugar and water in a heatproof bowl set over a saucepan of simmering water (the water should not touch the bowl).  With a hand mixer on medium speed, beat until the egg mixture is thickened and reads 160˚ F on an instant read thermometer, about 7-10 minutes.  Remove the bowl from the heat and continue to beat until the egg mixture is fluffy and cooled to room temperature, about 6-8 minutes.

  • 05

    Add the melted chocolate and the vanilla to the cooled egg mixture and beat until well blended.  Beat in the butter 1 tablespoon at a time until well combined.  Using a spatula, gently fold in the chilled whipped cream until no streaks remain.  Transfer the filling to the baked pie shell.  Refrigerate until set, at least 3 hours.  Slice and serve with freshly whipped cream as desired.


  • Oh my goodness! That looks amazing!!

  • Well I’m glad you did all the searching for both of us! haha I also love chocolate pie. Thanks!

  • I definitely forgot about pi day! Looks like a perfect pie to eat for the occasion:-)

  • Mmmm…chocolate silk pie…..yum!

  • Pi day!? Why didn’t we know about this?!?! We love pie! And we loooove the look of this pie. Chocolate and cream? What’s not to adore?

  • Yummy! Any kind of chocolate pie is always more than okay with me and this looks spectacular! I think it definitely has to go on my “must try” list

  • I love pi day! But I hate calculus, so really, the pie is what gets me :)

  • talentedmomma

    Pi day!! I did not know that and I just so happened to have made a batch of pie crust this morning. Forget the quiche we are having Chocolate silk pie for supper!

  • Looks amazing! And what better day than pi day to make this!

  • looks so delicious

  • Andy Strawn

    What a wonderful Pi Day celebration! This is absolutely the best use I can think of for a 12-inch circle! :-)

  • JoAnn

    Love PI Day. My math clases are celebrating it today. One my students even made a cherry Pi with the Pi symbol on it!

  • This looks totally awsome! I love chocolate! I had a chocolate mocha pie for an after lunch dessert! Thank you for posting this and God bless!

  • Well, I forgot pi day so I’ll live vicariously through you :) Can I have a large piece please? Yum!

  • Michelle

    Just whipped up this pie for dessert tonight, super easy just like you said and delicious (I had a few spoonfuls of the filling) !!! Thank you for sharing yet another delicious recipe with us!!

  • Too funny, Annie! I also posted a chocolate cream pie for Pi Day, but today is also my husband’s birthday. Yours is just magnificent! Lovely photos and a great recipe. What a funny coincidence!

  • Elizabeth

    I agree with Michelle…I had to go to the grocery this morning anyway, so I picked up the few ingredients I needed and made the pie this afternoon! I had a bit of filling left over (my pie crust shrunk some down the sides of the pie plate when I baked it…), so I sampled the chocolate silk deliciousness! Yum! Can’t wait to have it for dessert! Thank you!

  • Sarah

    This is the most fabulous recipe. ATK also printed in Cook’s Country last year. I made it for the Mad Men season premier last fall:)

  • LOOKS AMAZING. i have all the ingredients in house…so tempted to make it…

  • What a beauty!! I know my family would love this. I do have a question though, do you find it especially chocolatey? I’m not a fan of really strong chocolate flavor but I’m sure I could do without a slice to make them happy! :)

  • Annie

    This is one of those totally subjective questions that I just can’t answer. I love chocolate so any amount is great with me. The only way to really know is try it and see!

  • This looks incredible! I love anything chocolate :) I’ve made a chocolate silk pie before, but with silken tofu – it was delicious, but I’m sure that it’s not nearly as wonderful as this version!

  • Wow this looks beautiful! I haven’t made silk pie in a long time. What a great reminder!

  • As a former math nerd, I LOVE this! I totally forgot about pi day till it was too late. Maybe I need to follow your example :) The pie looks awesome, bookmarked and stumbled!

  • Pictures are just wonderful :) That silk pie sounds so silky and good.. :)

  • bergamot

    I must say this looks just delicious, so smooth and silky.

  • Looks absolutely divine! I can’t wait to give this pie a try. Thanks for sharing! :)

  • Sarah H

    I have to admit, bittersweet chocolate isn’t a staple in our house (I’m not a really serious baker although I do love to do it). I’m thinking about trying this with semi-sweet, or a mix of semi-sweet and special dark chocolate chips (which I usually have). How do you think that would turn out?

  • Sarah H

    Oh, and there’s a pie that came along yesterday that i’m completely drooling over, wanted to share in case somehow this blog wasn’t on your radar

  • Annie

    Chocolate chips and baking chocolate bars do not have the same melting properties due to different butter fat contents. Chips don’t melt nearly as smoothly so the end result is less than stellar. I never sub them personally, but that’s your call.

  • I made this pie on monday evening after seeing it on the blog and it was fabulous ! It’s so smooth and creamy and delicious, everyone loved it. Thanks so much for the recipe :)

  • I’m not very good at math, but I could definitely use some of this kind of “Pi”! The texture sounds perfect, and your photo makes me want to jump in and have a bite (okay, maybe not just one bite!).

  • I was catching up on the blog a bit, and I saw your post about chocolate pie– have you ever tried this version?

    Like you, I am married to a chocolate pie fiend. :)

    The link I just posted was my offering for National Pie Day, and it got scarfed down in record time. :)

  • Laura

    BIG hit at our cookout last week and with my husband who is a big chocolate pie fan. Thank you for sharing and for explaining the technique so well.

  • Nikki

    I made this pie this past weekend. YUM!!! It was even better than expected. This is a keeper.

  • I made this a few days ago and people went CRAZY for it! Thanks so much!

  • Mindy

    This Chocolate Silk Pie looks amaaaaaazing, silky, soft, and … I don’t know how to describe how delicious it looks!
    Please answer my question, even though this was posted months ago. I’m not a big fan of pie crust, so could I just make it without the pie crust and pour the mixture into a PAN,(not a pie shell) like what you do with normal simple desserts like brownies?

  • Annie

    Not sure, the only way to know is try it and see.

  • Mindy

    Thanks! But do you think the crust really makes a difference?

  • Annie

    I like pie crust, so of course I would think so :)

  • Thank you so much for this recipe! I have been searching the internet for an hour trying to find a thicker than pudding chocolate pie recipe and couldn’t find anything unless it had raw eggs in it. I can’t wait to make this. Thank you!!!

  • Stacie

    I’m not a huge fan of the way the traditional pie crust tastes with the chocolate so I’ve been making this version of the pie with a homemade Graham cracker crust. I think it makes it taste AMAZING!

  • Tracy

    I made this pie for Thanksgiving (with your pie crust recipe as well). It was amazing!!! I can’t stop thinking about it. My mom complimented me on the pie crust over and over. She’s been making pie crust for nearly 50 years and she said mine was way better than hers. Thank you for sharing. I haven’t made a recipe of yours yet that hasn’t rocked!

  • Michelle Waddell

    made this for my dad’s birthday last week! Super delicious!! It was devoured quickly:) Thanks for the recipe!

  • Rebecca

    I used this recipe and am curious if I left it in the refrigerator for “too long” (overnight). The filling seems a little hard, and hopefully after thawing at room temp a bit it won’t be as much. Wondering if you have any thoughts on this.

  • Anonymous

    We ate this over the course of several days stored in the fridge and it was great. I did not think it was “hard”, even straight from the fridge. Of course, anything containing melted chocolate will resolidify some when chilled and may need to sit out to reach what you would prefer texture-wise.

  • Julie Bates

    I am so frustrated! I just tried this and when I incorporated the melted chocolate into the cooked egg mixture, it all seized up. What went wrong? Now I am out of luck for dessert tonight – ugh! P.S. I am a pretty good cook/baker so I’m wondering what happened? Has anyone had this happen? thx.

  • Anonymous

    It sounds like your chocolate wasn’t adequately cooled before you mixed it in.

  • Susan in England

    Delicious pie- even though I forgot to add the butter and vanilla (oops). Happy Pi Day!

  • goldie

    annie what a winner!! i have to say i first attempted to make the banan pb cho cream pie and it was a disaster after trying to make the custard twice i was not happy with the results..granted this is what you get for using almond milk in place of the real thing…but since i had the crust ready to go i decided to try this one. My guests were raving …i am an avid baker and pie maker and i have to say this is prob up there in my top 5 recipes of all time. Thank you!

  • Coby

    We just had this tonight, and it was awesome! I decided to try it with a homemade graham cracker crust, and loved it. I thought I had ruined it when I was heating the egg mixture – after 20 minutes it wouldn’t get above 156 degrees! I heated it for a total of 35 minutes, and it started to get stringy and sticky, so I quit and figured 4 degrees wouldn’t make it or break it! Maybe my thermometer is starting to wear out. Anyways, great pie!

  • Hi Annie! This pie sounds amazing and I would love to make it but I do not have a hand held mixer! Is there anyway I can still make the pie without one??

    p.s. LOVE your blog :)

  • annieseats

    Do you have any kind of mixer?

  • yes! I have a kitchenaid!

  • annieseats

    Sorry, I realize now why it calls for a hand mixer – because you are supposed to be beating the egg mixture while it is in the double boiler set up. That’s not really possible with a stand mixer. But, hand mixers only cost about $10 at the grocery store. I got my cheapy one in college and it still works just fine :)

  • Cristina

    hey Annie! i need your help ASAP :) i am making this for one of my 3 pies for this thursday. can i possibly freeze it? i am traveling two hours from my house to where we are having dinner. so i was thinking of freezing it and taking it with me on the road in a trader joes freezer bag. what do you think?

  • annieseats

    I haven’t tried freezing it myself. In your case, I don’t think it is necessary. I’m sure it would be fine at room/car temperature for a couple of hours, or if you are concerned you could use a cooler. Enjoy!

  • Lauren Ochoa

    This is such a wonderful recipe. I used to make pioneer woman’s chocolate silk pie but it calls for raw eggs which is fine but serving it to other people always made me a little nervous, just in case… The past couple times I’ve used this recipe and it is just as delicious and rich and I don’t have to worry about serving it up for friends and family. My husband was asking for chocolate pie the other day so this morning I busted out the home-made double boiler and hand mixer and whipped this up.