French Silk Pie with Pecan Cookie Crust

Name: French Silk Pie Recipe with a Pecan Cookie Crust
Prep time: 35 min
Cook time: 135 min
Total time: 170 min
Ingredients: 1/2 cup flour; 1/4 cup cold butter; 1/2 cup pecans; 1/2 cup salted butter, softened; 3/4 cup granulated sugar; 2 ounces unsweetened chocolate, melted and cooled; 2 large eggs ((Use pasteurized eggs if serving some one immuno-compromised.)); 1/2 to 1 chocolate-covered toffee candy bar ((i.e. Heath or Skor bar, chopped))

Last updatedApril 3, 2025

24 Comments

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Sneak Preview: Indulge in this decadent French Silk Pie featuring a silky-smooth chocolate filling nestled within a crunchy pecan cookie crust. Topped with chopped Skor or Heath toffee bars, this dessert offers a delightful contrast of textures and flavors.

Uncut french silk pie with pecan cookie crust.

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Why This Recipe Stands Out

Unique Pecan Cookie Crust: Unlike traditional pie crusts, this pecan-studded, pat-in-the-pan crust adds a nutty flavor and satisfying crunch that complements the creamy chocolate filling.Salad in a Jar
Toffee Topping: The addition of chopped Skor or Heath bars introduces a sweet, buttery crunch, elevating the pie’s overall taste and presentation

Contrast those two crunchy textures with the exquisitely smooth chocolate filling. It’s like jumping into a cool swimming pool on a hot Texas day after mowing the yard. The pleasure is almost unbearable!

A Family Treasure

This cherished recipe comes from my Aunt Marg, renowned in our family for her award-winning Hickory Nut Cake. Her French Silk Chocolate Pie has become a staple at our Thanksgiving and Christmas gatherings, often accompanied by our favorite Crustless Apple Pie.

"French Silk Pie with Pecan Cookie Crust" with a slice missing

📌Kitchen Tips📌

Squeamish about eating uncooked eggs? Use pasteurized eggs.
When you think your are done adding the eggs, zTaste the filling 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 puts a damper on the whole experience.
This pie isn’t ideal for hot days—it softens quickly if not kept chilled.

Happy Cooks Speak Up

“The pie was a HUGE hit for T-day. With our crowd of 60 and about 30 pies/desserts, no kidding, this was the first pie gone. It got big raves by those lucky ones who got some. My son had a slice and didn’t eat it all, so I tasted his. Divine! “– KATRINA

French Silk Pie Recipe with a Pecan Cookie Crust

By Paula Rhodes

This French Silk Pie combines a creamy chocolate filling with a buttery pecan cookie crust. No whipped topping in the filling—just real eggs, butter, and melted chocolate for a rich, mousse-like texture. A sprinkle of chopped Heath or Skor bars adds a sweet, crunchy finish. A longtime family favorite at Thanksgiving and Christmas!

5 from 3 votes

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Prep time: 35

Cook time: 2 15

Total time: 2 50

Ingredients

Pecan Cookie Crust

½ cup (60 g) flour
¼ cup (56 g) cold butter
½ cup (49 g) pecans

Pie Filling

½ cup (113 g) salted butter, softened
¾ cup (150 g) granulated sugar
2 ounces (56 g) unsweetened chocolate, melted and cooled
2 large (100 g) eggs (Use pasteurized eggs if serving some one immuno-compromised.)
½ to 1 chocolate-covered toffee candy bar (i.e. Heath or Skor bar, chopped)

Instructions

Prepare the Crust: Place 1/2 cup (60 g) flour and 1/4 cup (56 g) cold butter in a food processor. Pulse until crumbly like oatmeal.
Add 1/2 cup (49 g) pecans and pulse till all pieces are slightly smaller than oatmeal.
Press the mixture evenly into a 7½ or 8-inch pie plate.
Bake at 400˚F (200˚C)for 12-13 minutes. Cool.
Make the Filling: Use a mixer to whip 1/2 cup (113 g) salted butter, softened until fluffy and smooth. Add 3/4 cup (150 g) granulated sugar and continue to whip for 2 minutes. Add 2 ounces (56 g) unsweetened chocolate, melted and cooled, and beat for another minute.
Add 2 large (100 g) eggs one at a time, beating on medium speed for 2-3 minutes after each addition, ensuring the mixture is smooth and the sugar is fully dissolved.
Assemble the Pie: Pour the chocolate filling into the cooled pecan crust, smoothing the top with a spatula.
Refrigerate the pie for at least 2 hours, or until the filling is firm.
Before serving, sprinkle chopped toffee candy over the top. Optionally, garnish with whipped cream for added indulgence.

Notes

Variation:

Whip ½ cup of heavy whipping cream and spread over the top of the pie before sprinkling with the chopped candy bar.

Equipment

Nutrition

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

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Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

4.67 from 3 votes (3 ratings without comment)

24 Comments

Jenny says:

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I first has French Silk Pie back in the 70s. I don’t know where my mother found the recipe–probably in one of her women’s magazines. Maybe even the Hershey’s Cocoa powder box. Then it disappeared. She had it written on an index card, but when I tried to make it for my husband as a newlywed, it was a spectacular failure. (NO ONE ever suggested a crust like this one, though, and I feel like someone’s been holding out on me all these years.) I am looking forward to making this for my family, although the husband and I have reached the age where we can’t really eat these things anymore…. Oh well. One piece won’t kill either of us, will it? Thanks for posting this, even though I am years late in finding it.

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Dana Weygandt says:

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My aunt makes a very similar pie and warned me not to use margarine because the formula has changed over the years to contain more water so it doesn’t work for this pie. She also adds 1/4 teaspoon cream of tartar for added smoothnes

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1. Paula says:
  
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  Oh yes! Margarine would be yuck. Never heard of using cream of tartar though. It is already smooth as velvet but maybe worth a try.
  
  Reply
Marilee says:

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Hi Paula,
I’ve made a chocolate silk pie, for 20 years or more, using just margarine. (then the 2 raw eggs, sugar, vanilla) For some reason, in the last few years, the pie is watery and grainy. I’ve used all brands of margarine, cold eggs, room temp. eggs, longer beating times, etc. etc….. Do you know why the pie doesn’t set up like it use to?
Thanks so much!

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1. Paula says:
  
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  Marilee, I’ve never made it with margarine. Using real butter is just too fabulous. Have you switched brands? Are you using diet margarine? It definitely has more water in it. I’ll pose the question to my readers on Facebook this week. Maybe somebody will have an idea.
  
  Reply
JeremyT says:

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Wow!!! That looks AMAZING, thanks for the recipe! I plan on making it for Christmas Eve.

I do have one question though. When you listed the unsweetened chocolate in the ingredients, you stated that it needs to be melted and cooled. How cool does it need to be? Obviously not solid again, but not hot off the double boiler or microwave.

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1. Paula says:
  
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  Room temperature is good.
  
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Katrina says:

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The pie was a HUGE hit for T-day. With our crowd of 60 and about 30 pies/desserts, no kidding, this was the first pie gone. It got big raves by those lucky ones who got some. My son had a slice and didn’t eat it all, so I tasted his. Divine!

Reply
mike says:

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Another wonderful pie recipe! And I love toffee – made a toffee cream cheesecake the other day – with crushed bars. A holiday to-make list, for sure. And I really like nut crusts too – they give it so much texture and flavor! Looks wonderful – thanks Aunt Marg!

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Danny Dave says:

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Thanks for a great recipe. Raw eggs is not really an issue with me, so this would be perfect for the holidays.

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Tamara says:

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Yowza! Coming soon to a table near me!

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Amy (Sing For Your Supper) says:

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Looks like Aunt Marg hit a homerun with this one!! Gorgeous!!

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naomi says:

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I love French silk pie and love that it is paired with a crushed pecan crust!

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Mimi says:

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I think Aunt Marg knows a thing or two about pie! I’m sure my family would love your pie.
Happy Thanksgiving
Mimi

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Suzanne says:

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I love chocolate silk pie and I can’t wait for Thanksgiving to eat my sister-laws yum. I do have to say your looks quite delicious too! We can never have enough great pie recipes 🙂

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Paula says:

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This looks delicious and the crumbly pecan crust is something I know I would love.

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Paula says:

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omg. this looks absolutely divine, Paula!

have a nice time,
Paula

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Katd says:

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Now, that’s heaven on a plate! Thanks for the recipe.

Hugs,
Kat

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Katrina says:

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That looks great. I had a French Silk Pie throwdown with some friends a few months back. I learned a “trick” with the pie I made, use superfine sugar, which dissolved better (still recommend the times you have for beating the ingredients). For the throwdown, I tried many different recipes, but liked the one I used superfine sugar for better. I also tried some with different amounts of chocolate and 2 ounces won.
And now I want to try your Aunt’s recipe. Maybe I will for Thanksgiving. I’m always bored by just all the pumpkin pie. 😉 Love the toffee on top, too!

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1. Paula says:
  
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  I knew you would like the toffee, Katrina. The idea of using superfine sugar makes sense. I supposed you could put regular granulated sugar in a blender to accomplish pretty much the same thing.
  
  Reply
  1. Katrina says:
    
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    I agree, I know you can make superfine sugar by putting it in a blender or food processor.
    I AM making this. I’m about to premake the crust.
    
    Reply
Betty @ scrambled hen fruit says:

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That pie is dreamy! I don’t have a problem with raw eggs as long as they’re eggs I know and trust. 🙂

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ldh says:

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Oh, Paula, I have learned that any recipe featured on your blog is a good one and this looks delicious!

Left over pumpkin ~ I like the idea of freezing it flat. Such a good idea for storage with freezer space so valuable and I never thought of it. Nice to have smart blogging friends 🙂

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Jill says:

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Oh my gosh, I really wish I had a piece of that in front of me right now.

I have a recipe from my grandma with raw eggs. I ate it countless times growing up and never had a problem, but I was thinking about buying pasteurized eggs the next time I make it.

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