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Smoldering French Silk Pie

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“This is a whipped chocolate pie that is very rich but has cayenne that gives is a nice warm heat finish. It is over the top decadence at its best. It is also fun and different. Cooking time is just chill time for the pie.”
3hrs 20mins
1 pie

Ingredients Nutrition


  1. pie crust
  2. 3/4 cup chocolate chips
  3. 1/4 cup coconut milk
  4. 1/2 cup minced hazelnuts (very small pieces)
  5. dash cinnamon, maybe 2 dashes then stop
  6. Melt chocolate and coconut milk. 15 second incraments then stir in microwave.
  7. Stir in hazelnuts and cinnamon
  8. Spread into cooked (hopefully still warm) pie crust of choice.
  9. Bottom Layer:
  10. Melt 1/2 cup chocolate chips with 3 T coconut milk and cinnamon in microwave safe bowl (or over a double boiler). Nuke for 20 seconds and stir, repeat until melted.
  11. Stir in hazelnuts, pecans could be substituted in a pinch.
  12. Spread on bottom and up sides of precooked pie crust. I always use No Roll Coconut Milk Pie Crust (I posted it on this site).
  13. Allow to cool and set (refrigerate if you can) while you make the rest of the pie.
  14. Melt 2 1/4 cups chocolate chips, 1/4 cup coconut milk and 1/4 teaspoon cayenne pepper in a microwave safe bowl (or over double boiler). Nuke for 20 seconds and then stir, repeat until melted.
  15. Place melted chocolate mixture and 1/4 cup butter into a mixer with a whisk tool.
  16. Beat until butter is incorporated.
  17. Add COLD eggs one at a time. Beat on high for 2-3 minutes after each egg.
  18. By the time you add the 4th egg the mixture should be fluffy and lighter in color.
  19. Gently spread into the pie crust on top of the chocolate-cinnamon layer.
  20. Chill for at least 3 hours to be sure it sets and firms up.
  21. Slice and serve chilled with whipped cream.
  22. NOTE: This uses raw eggs. Make extra super sure your eggs are fresh. I own chickens so I have it easy in that regard.

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