French Silk Chile Chai Chocolate Pie

My dad is one of those people that says you’re supposed to eat hot foods when it’s hot outside. I think he just wants an excuse to eat hot bowls of noodles all year round! The weather in Washington DC has been sweltering recently, which I actually enjoy–I’m always cold so I love when I can finally wear dresses and shorts without goose bumps.

This recipe is a combination of cold and hot, as part of Marx Food’s Fire on Ice Chile Recipe Contest.

Update: I brought this pie in to work and everyone loved it — they actually liked it better without knowing there was chile powder in it since it was a surprise. They also were amazed I made my own chile powder! The contest is now open for voting, so if you like this recipe or wanted to see the other entries, please head over there now to vote

I recently was on vacation in Vancouver and Seattle where it was a balmy 50-70 degrees. At one of the many coffee and tea shops I stopped by, I got a house-made chai made with fresh ground ginger and cayenne. That unique and delicious drink is part of the inspiration of this recipe. This recipe for French Silk Pie has been in my boyfriend’s family for years and I thought it was time for a new twist. This pie is usually served for birthdays or holidays in a normal pie crust.

I used a combination of homemade chile powder and chile syrup to get the subtle heat I wanted in this cool, rich dessert. The chile powder is a combination of dried habanero, japone, ancho, guajillo,  pequin, and cascabel peppers. The peppers range from mild to hot and savory to slightly sweet, so I combined them all for a complex, multi-dimensional chile powder by following Marx Food’s directions on how to make your own chile powder. I only have a sesame seed grinder and food processor, so I used the processor since it’s used for my pie crust as well.

I added a ½ teaspoon chile powder to the crust and the chocolate filling and also added ½ teaspoon chai cocoa powder to temper the spice. If you don’t have chai cocoa powder, you can use regular cocoa powder or just decrease the amount of chile. If the heat is too much, omit the chile simple syrup (1 guajillo chile, rehydrated, 1 cup sugar, 1 cup water, simmered together) and add more whipped cream.

Go check out all the other entries in the Fire on Ice Contest over at Marx Foods! Thanks again to Marx Foods for the great Chiles, I have many more plans for them, including chili oil!

Note: I was given the chiles free of charge from Marx Foods, though all thoughts and recipes are my own.

French Silk Chile Chai Chocolate Pie Recipe

By nicole Published: July 28, 2012

  • Yield: 1 pie/tart (10 Servings)
  • Prep: 15 mins
  • Cook: 10 mins
  • Ready In: 2 hrs 25 mins

This recipe is a combination of cold and hot, with the subtle heat of the chile warming you without having to heat up the oven.



  1. Preheat oven to 375. In a food processor, combine pecans and chocolate wafers until crumbly. Add ½ teaspoon chile powder, ½ teaspoon cocoa powder, and butter and pulse until combined.
  2. Press the crust into a pie/tart pan along the bottom and up the sides. You can use the bottom of a clean glass or your fingers.
  3. Bake for 8-10 minutes or until fragrant.
  4. For the filling, cream butter in mixing bowl at low speed of mixer. Gradually add sugar, creaming well. Blend in chocolate, vanilla, ½ teaspoon chile powder, and ½ teaspoon cocoa powder. Add eggs, with mixer at medium speed, one at a time, beating 3-5 minutes after each. Spoon into baked pastry shell.
  5. Chill 2 hours or overnight. Serve with whipped cream on top and other garnishes (optional).

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    CommentLuv badge

    1. I am a sissy when it comes to too much heat…. so thanks for the alternate version! And thanks for the link to the chai cocoa powder. I’m almost as excited about that as trying the recipe. Looks delicious.. can’t wait to make it!