Chocolate French Silk Pie with Pecan Cookie Crust
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.
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Chocolate French Silk Pie is already a showstopper, but this version takes it a step further with a nutty pecan cookie crust and a sprinkle of toffee for crunch. The filling is silky, rich, and indulgent — the kind of chocolate dessert that makes people close their eyes for that first bite.
This recipe has been in my family for years, passed down from my Aunt Marg, who was famous for her award-winning Hickory Nut Cake. It’s the pie we reach for during the holidays, though I’ve been known to make it “just because.”
Ingredients and Substitutions
FLOUR: All-purpose only. Don’t substitute whole wheat; it makes the crust dense and heavy.
BUTTER: Use cold unsalted butter for the crust and softened salted butter for the filling. Margarine or spreads won’t set up the same way.
PECANS: Fresh pecans are best. Walnuts work in a pinch, but will change the flavor. Avoid pre-salted nuts; they throw off the balance.
GRANULATED SUGAR: Standard white sugar is best. Brown sugar or powdered sugar won’t dissolve properly and will change the filling’s texture.
UNSWEETENED CHOCOLATE: Stick with unsweetened. Semi-sweet or milk chocolate will make the filling too sweet and less rich.
EGGS: Pasteurized eggs are a must if you’re concerned about eating raw eggs. Do not use egg substitutes — they won’t whip or emulsify correctly.
CHOCOLATE-COVERED TOFFEE BAR: Heath or Skor bars are classic. Skip only if you prefer a plain top; nothing else gives the same crunchy finish.
HEAVY WHIPPING CREAM (optional): For topping only. Avoid aerosol whipped cream; it collapses too quickly.
💡Tips That Make a Difference
- Squeamish about eating uncooked eggs? Buy pasteurized eggs or pasteurize them yourself.
- When you think your are done adding the eggs, taste 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.
French Silk Pie Recipe with a Pecan Cookie Crust
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
- Make the Crust: In a food processor, pulse 1/2 cup (60 g) flour and 1/4 cup (56 g) cold butter until crumbly, like coarse oatmeal. Add 1/2 cup (49 g) pecans and pulse again until the pieces are just 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, then cool completely.
- Beat the Butter and Sugar: In a mixing bowl, whip 1/2 cup (113 g) salted butter, softened, until smooth and fluffy. Add 3/4 cup (150 g) granulated sugar and continue beating for 2 minutes.
- Add the Chocolate: Pour in 2 ounces (56 g) unsweetened chocolate, melted and cooled and beat for another minute until fully combined
- Incorporate the Eggs: Add 2 large (100 g) eggs, one egg at a time, beating on medium speed for 2–3 minutes after each addition. Check the texture by tasting a small amount — if you feel any graininess on your tongue, keep mixing until the sugar is fully dissolved.
- Assemble the Pie: Spoon the filling into the cooled crust and smooth the top with a spatula.
- Chill the Pie: Refrigerate for at least 2 hours, or until the filling is firm.
- Garnish and Serve: Sprinkle 1/2 to 1 chocolate-covered toffee candy bar over the top just before serving. For extra indulgence, whip heavy cream and spread a thin layer over the pie before adding the toffee.
Notes
Nutrition
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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.
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
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.
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!
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.
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.
Room temperature is good.
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!
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!
Thanks for a great recipe. Raw eggs is not really an issue with me, so this would be perfect for the holidays.
Yowza! Coming soon to a table near me!
Looks like Aunt Marg hit a homerun with this one!! Gorgeous!!
I love French silk pie and love that it is paired with a crushed pecan crust!
I think Aunt Marg knows a thing or two about pie! I’m sure my family would love your pie.
Happy Thanksgiving
Mimi
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 🙂
This looks delicious and the crumbly pecan crust is something I know I would love.
omg. this looks absolutely divine, Paula!
have a nice time,
Paula
Now, that’s heaven on a plate! Thanks for the recipe.
Hugs,
Kat
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!
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.
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.
That pie is dreamy! I don’t have a problem with raw eggs as long as they’re eggs I know and trust. 🙂
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 🙂
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.