Chocolate Silk Pie

Using mashed potatoes in this unexpected way lends body and moisture, and helps keep this pie gluten free!
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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 1 Pie
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2 eggs

1/2 tsp vanilla extract

Pinch of salt

Chocolate Cream Topping:

8 oz cream cheese, room temperature

1/2 cup heavy cream

1 pie crust, prepared (if frozen, thawed)*

Chocolate Potato Fudge Bottom:

1/2 cup Idahoan® Buttery Homestyle Flavored Mashed Potatoes, prepared, cooled

5 Tbsp butter

4 Tbsp cocoa powder*

1 1/2 oz unsweetened chocolate*

1 cup sugar, granulated

1 cup confectioner's sugar

1 tsp vanilla extract


  1. Chocolate Potato Fudge Bottom:
  2. Preheat oven to 350 F.
  3. Combine the butter, cocoa powder and unsweetened chocolate into a small sauce and heat until everything is melted and fully incorporated.
  4. Take off the heat and combine it with everything else in a bowl and mix until smooth.
  5. Pour into an unbaked pie crust and bake for 20 minutes. Remove from the oven and allow to fully cool.
  6. Chocolate Cream Topping:
  7. Place everything into a mixing bowl and mix until light and fluffy. Spread on the top of the cooled fudge layer.

Cook’s Note

These items contain gluten or are often processed in factories that process gluten containing ingredients. If all items are double checked for gluten, gluten free replacements are made and no cross contamination has occurred, this recipe could be considered gluten free.

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