Luscious Chocolate Silk Pie
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Luscious Chocolate Silk Pie

Luscious Chocolate Silk Pie

Serves 4 | with No-Roll Pastry Crust

Velvety smooth chocolate silk filling encased in a crisp pastry shell is what's on the menu for this year's Pi Day spectacular! Get ready to grab your serving spoon and dig right in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 30 minutes
Cooking Time20 minutes


/ serving 4 people

1.5 cup

All-Purpose Flour

(Contains Wheat)

350 mL


(Contains Milk)

2 unit


(Contains Egg)

1 cup

Bittersweet Chocolate Chips

(Contains Soy)

2 tbsp


4 tbsp

Brown Sugar

Not included in your delivery

7 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp



Nutrition Values

Calories960 kcal
Fat66 g
Saturated Fat39 g
Carbohydrate85 g
Sugar44 g
Dietary Fiber5 g
Protein13 g
Cholesterol250 mg
Sodium370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Small Bowl
Measuring Spoons
Measuring Cups
Baking Sheet
Medium Bowl


Make no-roll pastry crust

Before starting, preheat the oven to 350ºF. Melt 7 tbsp butter in a small microwavable bowl, or in a small pan over low heat. Meanwhile, whisk together flour, brown sugar and 1/4 tsp salt in a large bowl. Add melted butter, then stir to combine until mixture is crumbly but holds together when squeezed. Transfer dough to a 9-inch pie dish. Pat dough into the bottom of the dish and about 1/2-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.) Place pie dish on a large, unlined baking sheet. Prick pastry crust all over bottom and sides with a fork.

Bake pie crust and make filling

Bake pie crust in the middle of the oven until lightly golden-brown, 20-25 min. Set aside to cool, then reduce oven temperature to 325ºF. Meanwhile, place chocolate chips in a medium metal bowl. Pour 237 ml cream carton into a small pot. Heat over medium heat until simmering. Immediately remove from the heat, then pour over chocolate chips. Let stand for 2 min, then whisk until smooth. Whisk in honey, 1 egg, 1 egg yolk and 1/4 tsp salt. (TIP: To separate the yolk from the white, slightly crack the egg and use your hands to cradle the egg yolk and remove it from the white.)

Bake pie

Pour filling directly into pie crust. Bake in the middle of the oven until filling is shiny and set around the edges, 15-20 min. Transfer pan to a wire rack. Allow to cool to room temperature before placing in the fridge to cool completely, 1 hr

Whip cream and serve

Whip remaining 113 ml cream in the same large bowl (from step 1) using a hand whisk or electric mixer until stiff peaks form, 1-2 min. Cut chocolate silk pie into slices, then divide between plates. Leftover pie can be kept in the fridge for up to 5 days. Dollop whipped cream over top. Serve your favourite fresh fruit alongside.

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