Silky smooth chocolate filling contrasted with a crunchy candy topping and nestled into a nutty cookie crust makes Aunt Marg’s French Silk Chocolate Pie and unforgettable experience for your taste buds in more ways than one.
I have talked about my Aunt Marg before. She’s a legend in our family for winning a washer and dryer in a baking contest with her Hickory Nut Cake. You can read about it here. Then there’s her Fresh Peach Pie and now this recipe for French Silk Chocolate Pie which shows up frequently at our Thanksgiving and/or Christmas celebrations.
What makes Aunt Marg’s French Silk Chocolate Pie extra special?
- Crumbly pecan-studded crust
- Chopped Skor or Heath Bar on top
Contrast those two crunchy textures with the exquisitely smooth chocolate filling, and you have yourself the same delight as jumping into a cool swimming pool on a hot Texas day after mowing the yard. The pleasure is almost unbearable!
- If you are squeamish about eating uncooked eggs, look away. It’s how our family does this pie and since I’m recording this for a family cookbook, it has to be done.
- This is not a good pie to make on a hot day. It will soften quickly if not kept chilled.
Silky smooth chocolate pie with a crumbly pecan crust and topped with chopped chocolate covered toffee candy bars.
- 1/2 cup flour
- 1/4 cup cold butter
- 1/2 cup pecans
- 1/2 cup cool butter
- 3/4 cup sugar
- 2 ounces unsweetened chocolate, melted and cooled
- 2 eggs
- 1/2 to 1 chocolate-covered toffee candy bar (i.e. Heath or Skor bar), chopped
- Place flour and butter in food processor. Pulse until crumbly like oatmeal.
- Add pecans and pulse till all pieces are slightly smaller than oatmeal.
- Press into 7-1/2 or 8-inch pie plate.
- Bake at 400 degrees for 12-13 minutes. Cool.
- In stand mixer, whip butter until light and smooth for 1-2 minutes. Add sugar and continue to whip for 2 minutes. Add chocolate and beat another minute. Add one egg. Mix for 2 minutes on medium. Add second egg and beat for 3-5 minutes or however long it takes to dissolve the sugar completely.
- Taste it and see if you feel any graininess on your tongue. If so, keep mixing. Undissolved sugar will make you think you are eating a sand pie which kinda puts a damper on the whole experience.
- Spoon filling into cooled crust and refrigerate until firm. Sprinkle with chopped Heath or Skor Bars. Whipped cream wouldn’t be bad either.
Keywords: French Silk PIe, Pies, Pie recipes, butter, chocolate, dessert, skor, Heath Bar, pecans, dessert
Next up? Three of my favorite ways to use leftover pumpkin. Don’t throw out that half can of pumpkin yet but you might want to put it in a plastic bag and freeze it. Mash it flat so it will thaw quickly.