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French Silk Pie with a Pecan Cookie Crust and Candy-Bar Topping

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.

Whole french silk pie

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!

French Silk Pie with a slice missing

Important 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.

More recipes for pie lovers

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pinterest imageFrench Silk Chocolate Pie


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    Did you enjoy this recipe? You can help others (and me) by leaving a rating on the recipe card itself underneath the picture. No comment required. Thank you.

    Hope to see you again soon!
    Paula

    p.s. Questions? Email me: paula at saladinajar.com.

    Yield: 1 8-inch pie

    French Silk Chocolate Pie

    French Silk Chocolate Pie

    Silky smooth chocolate pie with a crumbly pecan crust and topped with chopped chocolate covered toffee candy bars.

    Prep Time 35 minutes
    Cook Time 2 hours 15 minutes
    Total Time 2 hours 50 minutes

    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

    1. Place flour and butter in food processor. Pulse until crumbly like oatmeal.
    2. Add pecans and pulse till all pieces are slightly smaller than oatmeal.
    3. Press into 7-1/2 or 8-inch pie plate.
    4. Bake at 400 degrees for 12-13 minutes. Cool.

    Filling

    1. 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.
    2. 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.
    3. 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:

    10

    Serving Size:

    1

    Amount Per Serving: Calories: 342Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 77mgSodium: 152mgCarbohydrates: 29gFiber: 2gSugar: 21gProtein: 4g

    Did you make this recipe?

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    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!