Copycat Krispy Kreme Chocolate Silk Pie Doughnut Recipe

There’s something magic about the limited-time treats that sneak onto menus just for the holidays, and Krispy Kreme’s Thanksgiving Pies Collection knew how to play that card. At the center of it all was the Chocolate Silk Pie Doughnut, a rich, dreamy twist on their Original Glazed, crowned with chocolate icing, a swirl of buttercream, and a drift of soft chocolate curls. No filling, just pure topping joy. It tasted like the best slice of chocolate pie had a meet-cute with your favorite morning doughnut.

This Copycat Krispy Kreme Chocolate Silk Pie Doughnut brings that pie-shop-meets-doughnut-shop feeling home to your own kitchen. You’ll get the same soft and airy base, the shiny chocolate dip, a buttery swirl that melts on your tongue, and those indulgent curls right on top. You can make them from scratch or use plain yeast rings for a shortcut. Either way, the final touch is all in the topping.

How to make Copycat Krispy Kreme Chocolate Silk Pie Doughnut

Start with a classic yeast-raised doughnut. Fry them golden, then dip in a light vanilla glaze so they get that Krispy Kreme shimmer. Once set, dunk the tops in a thick chocolate icing that’s glossy but soft to the bite. Pipe on a rosette of chocolate buttercream, smooth like mousse but firmer for that swirl, and finish with chocolate curls that feel like the flake of a pie crust but better. Serve fresh while the icing still has that gentle sheen.

Nutrition facts (per doughnut, approx.)

• Calories: 360
• Total Fat: 18 g
• Saturated Fat: 10 g
• Carbohydrates: 45 g
• Sugar: 27 g
• Protein: 5 g

Ingredients (for 12 doughnuts)

Prep Time: 2 hours (includes rising)
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 12 doughnuts

Doughnuts

• ¾ cup warm milk (40–43°C)
• 2¼ tsp instant yeast
• ⅓ cup sugar
• 60 g melted butter
• 1 egg + 1 yolk, room temperature
• 1 tsp vanilla extract
• 3 cups bread flour
• ½ tsp salt
• Oil for frying (vegetable or canola)

Glaze

• 2 cups powdered sugar
• ¼ cup milk
• 1 tsp vanilla
• Pinch of salt

Chocolate icing

• 1½ cups powdered sugar
• ¼ cup Dutch-process cocoa powder
• 3 tbsp milk
• 1 tbsp corn syrup
• 1 tsp vanilla
• 1 tbsp softened butter
• Pinch of salt

Chocolate silk buttercream

• 115 g unsalted butter, room temp
• 1 cup powdered sugar
• 2 tbsp cocoa powder
• 60 g dark chocolate, melted and cooled
• 1 tsp vanilla extract
• 1–2 tbsp cream
• Pinch of salt

Topping

• 60–90 g milk or dark chocolate (for curls)

Tools you’ll need

• Stand mixer with dough hook
• Doughnut cutter (7.5 cm ring, 2.5 cm hole)
• Frying pot and thermometer
• Wire rack and parchment
• Offset spatula
• Piping bag with large star tip
• Vegetable peeler (for chocolate curls)

Instructions

Make the dough

1. Mix warm milk, yeast, and 1 tbsp sugar. Let it foam, about 5 mins.
2. Add remaining sugar, melted butter, eggs, vanilla, flour, and salt. Mix until a soft, slightly tacky dough forms.
3. Knead 6–8 mins. Dough should pull from the bowl and feel smooth.
4. Let rise in a greased bowl, covered, until doubled, about 1 hour.

Shape and rise again

1. Roll dough to 1.3 cm thick. Cut 12 doughnuts.
2. Place on parchment squares and let rise again for 30–40 mins until puffy.

Fry

1. Heat oil to 180°C. Fry each doughnut about 1 minute per side, until light golden.
2. Drain on paper towels or wire rack.

Glaze

1. Mix glaze ingredients until smooth.
2. Dip warm doughnuts in glaze. Let set 10–15 minutes.

Chocolate icing

1. Whisk all icing ingredients until smooth and glossy. Adjust milk for thickness.
2. Dip top of each glazed doughnut into icing. Let set.

Buttercream

1. Beat butter until fluffy.
2. Add powdered sugar, cocoa, salt. Beat again.
3. Add melted chocolate, vanilla, and cream until silky and pipeable.

Finish

1. Pipe buttercream swirl in center of each doughnut.
2. Use peeler to shave curls over the top. Serve immediately.

Tips

• Don’t skip the corn syrup, it gives the chocolate icing that glossy shop-finish.
• Let the chocolate curls fall naturally for a messy, pie-like look.
• Buttercream can be made 1 day ahead, just bring to room temp and re-whip.

What to serve with

Cozy & sweet

• Hot cocoa with a dash of cinnamon – The soft chocolate-on-chocolate vibe of the doughnut pairs like a dream with warm, spiced cocoa. It’s rich-on-rich, but somehow still soothing.
• Espresso or mocha – A strong little shot of coffee cuts through the sugar and makes each bite feel deeper. Great for winter mornings or lazy afternoons.
• Whipped cream-topped milk – Especially if you’re serving this to kids or don’t want more caffeine, warm milk with a little vanilla and a whipped top feels like dessert’s best friend.

Brunchy balance

• Crispy bacon or breakfast sausage – The salty contrast is real magic here. It’s the classic sweet-and-savory combo that makes you wonder why you don’t eat doughnuts for brunch more often.
• Greek yogurt with raspberries – The tartness and creamy bite cools the palate and gives you a break from the richness of the doughnut swirl.
• Scrambled eggs with herbs – If you’re making this as part of a brunch spread, eggs round out the meal and keep things feeling grounded.

Light bites

• Fresh berries or orange slices – Citrus brightness lifts the chocolate and helps the meal feel fresh rather than overly decadent.
• Toasted almonds or walnuts – Adds an earthy crunch that’s lovely next to the smooth buttercream. A handful of nuts with a doughnut is a quiet little delight.

Variations

Mocha Silk Doughnut

Add 1 tsp espresso powder to both the chocolate icing and buttercream. It brings out depth and adds a café-style twist.

Mint Chocolate Pie Doughnut

Add a drop or two of peppermint extract to the buttercream. Use white chocolate curls on top for contrast and a festive winter look.

Silk S’mores Doughnut

Top the buttercream swirl with mini marshmallows and crushed graham crackers. Broil very briefly or toast with a torch if you want a caramelized finish.

Chocolate Cherry Pie Doughnut

Add a spoonful of cherry preserves under the buttercream swirl, then top with dark chocolate curls and a cherry. It’s rich, fruity, and feels very holiday-special.

Shortcut Version

Buy plain yeast doughnuts from your favorite local shop. Whip up the chocolate icing and buttercream as directed. Dip, swirl, curl, done in under 30 minutes, and still deliciously close to the Krispy Kreme experience.

Ingredient substitutes

Dough

Original: Bread flour
Substitutes: All-purpose flour (for a slightly softer bite), or a blend of AP and cake flour for extra tenderness.

Milk

Original: Whole milk
Substitutes: Oat milk, almond milk, or 2% work just fine. Evaporated milk adds extra richness if desired.

Butter

Original: Unsalted butter
Substitutes: Margarine works in a pinch for the dough or glaze, but for the buttercream, real butter gives better flavor and structure.

Chocolate

Original: Dutch-process cocoa + dark chocolate
Substitutes: Natural cocoa works, just milder and lighter in color. For dark chocolate, use baking chocolate or high-quality chocolate chips.

Corn syrup

Original: For sheen in icing
Substitutes: Honey, golden syrup, or glucose syrup. Omit if needed, but icing will lose that glossy finish.

Chocolate curls

Original: Milk or dark chocolate bar
Substitutes: Chocolate shavings, sprinkles, or micro chocolate chips. Even broken Flake bar pieces work beautifully.