This French Silk Pie features a silky smooth and cool chocolate filling inside a pecan cookie crust. Our family likes it best with chopped up Skor or Heath toffee candy bars on top. Whipped cream is optional.
Recipe Inspiration
Although a popular recipe in general, this particular recipe came from my Aunt Marg. 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 this French Silk Pie extra special?
- A pecan-studded pat-in-the-pan pie crust
- Chopped Skor or Heath Bar on top
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!
Important tips about this pie:
- If you are squeamish about eating uncooked eggs, use pasteurized eggs.
- This is not a good pie to make on a hot day. It will soften quickly if not kept chilled.
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This pie is all about a velvety chocolate texture contrasted with a flaky crust and whipped cream. It's an indescribable treat for your taste buds.
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Hope to see you again soon!
Paula
p.s. Questions? Email me: paula at saladinajar.com.
French Silk Chocolate Pie
Silky smooth chocolate pie with a crumbly pecan crust and topped with chopped chocolate covered toffee candy bars.
Ingredients
- 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
Instructions
Crust
- 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.
Filling
- 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.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 342Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 77mgSodium: 152mgCarbohydrates: 29gFiber: 2gSugar: 21gProtein: 4g
Jenny
Thursday 14th of February 2013
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.
Dana Weygandt
Monday 20th of August 2012
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
Paula
Wednesday 22nd of August 2012
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.
Marilee
Monday 14th of February 2011
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!
Paula
Monday 14th of February 2011
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.
JeremyT
Tuesday 21st of December 2010
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.
Paula
Tuesday 21st of December 2010
Room temperature is good.
Katrina
Sunday 5th of December 2010
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!