Chocolate Silk Pie With Marshmallow Meringue

READY IN: 15mins
Recipe by Sydney Mike

I spotted this recipe in the July 2010 Best Recipes cookbooklet, Kraft Philadelphia Desserts and More, & the chocoholic in me couldn't resist! Preparation time does not inclued the 2 hours or more needed for the assembled pie to set & firm up in the refrigerator. NOTE: The recipe actually calls for 4 ounces of cream cheese, but RecipeZaar doesn't recognize that amount, so, reduce that ingredient amount accordingly!

Top Review by mary.mann

I usually don't like anything with instant pudding but loved this, my version anyway. I used 8 oz of cream cheese and the whole 7 oz of marshmallow cream in pie mixture and the another whole jar in the meringue topping. The texture was great and still very chocolatey. The other great thing about this is that it's not as caloric as other chocolate pies and works fine with the lowered cal cream cheese.

Ingredients Nutrition


  1. In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
  2. To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
  3. In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
  4. Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
  5. To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
  6. Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.

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