Luscious French Silk Pie with a Pecan Cookie Crust

Sneak Preview: This Luscious 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.

Uncut french silk pie with pecan cookie crustPin

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What makes this French Silk Pie recipe different from every other French silk pie you’ve ever tasted?

  • A pecan-studded pat-in-the-pan pie crust
  • A 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!

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

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.

Then there’s her Fresh Nectarine Pie and now this recipe for French Silk Chocolate Pie, which shows up frequently at our Thanksgiving and/or Christmas celebrations.

French Silk Pie with a slice missingPin

📌Kitchen Tips📌 About This Pie

  1. If you are squeamish about eating uncooked eggs, use pasteurized eggs.
  2. This is not a good pie to make on a hot day. It will soften quickly if not kept chilled.

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Sliced French Silk pie with a pecan cookie crust.Pin
Yield: 8 slices

Luscious French Silk Pie Recipe with a Pecan Cookie Crust

This recipe makes a silky smooth chocolate pie with a memorable pecan cookie crust. Top it with chopped chocolate-covered toffee candy bars.

Rate this recipe

(5 stars if you loved it)

5 from 3 votes
Prep time: 35 minutes
Cook time: 2 hours 15 minutes
Total time: 2 hours 50 minutes


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
  • ½ to 1 chocolate-covered toffee candy bar i.e. Heath or Skor bar, chopped



  • 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 into 7-1/2 or 8-inch pie plate.
  • Bake at 400˚F (200˚C)for 12-13 minutes. Cool.


  • Use a mixer to whip 1/2 cup (113 g) salted butter 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 one egg and mix for 2 minutes on medium. Then, add the second egg and beat for 3-5 minutes or however long it takes to dissolve the sugar completely.
  • 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.
  • Spoon the prepared filling into a cooled crust and refrigerate until firm. Sprinkle with 1/2 to 1 chocolate-covered toffee candy bar, chopped. Whipped cream wouldn’t be bad either.


Serving: 1 | Calories: 348kcal | Carbohydrates: 28g | Protein: 4g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 170mg | Potassium: 113mg | Fiber: 2g | Sugar: 19g | Vitamin A: 595IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

All images and text ©️ Paula Rhodes for Salad in a

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Recipe Rating


  1. 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.

  2. Dana Weygandt says:

    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

    1. 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.

  3. 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!

    1. 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.

  4. 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.

    1. Room temperature is good.

  5. 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!

  6. 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!

  7. Danny Dave says:

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

  8. Yowza! Coming soon to a table near me!

  9. Amy (Sing For Your Supper) says:

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

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

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

  12. 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 🙂

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

  14. omg. this looks absolutely divine, Paula!

    have a nice time,

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


  16. 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!

    1. 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.

      1. 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.

  17. Betty @ scrambled hen fruit says:

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

  18. 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 🙂

  19. 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.