Silk chocolate cream pie with pecan crust from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on February 15, 2016

    The chocolate filling in this pie is incredibly rich. I had expected something similar to a pudding, but it's actually very firm once chilled, with a silky smoothness that melts on the tongue. Lightly sweetened whipped cream and the pecan crust are indeed the perfect foil for the decadent chocolate filling. I made the filling easily using a Vitamix blender instead of a food processor. The whipped cream smeared when I cut into the pie however. To avoid this, you probably need to whip the cream until it almost solidifies, or chill the pie for a few more hours.

  • Zosia on March 14, 2014

    Happy Pi Day! This is a showstopper of a pie with rather sophisticated flavours - intense chocolate filling with salty, nutty crust. Can't say I cared much for the crunchy crust on its own but it was a great foil, both texturally and in its savouriness, to the silky filling and sweet topping. Making the filling, which involved pouring hot pastry cream over chocolate etc in a food processor, caused my machine to overheat in 30sec but that was enough time to blend the ingredients. The filling barely made it into the pie crust taste tasters thought it was so good!

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