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Easy French Silk Pie with a Pecan Cookie Crust

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Preview: This Easy 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.

What makes this French Silk Pie recipe unique?

  • 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!

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.

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:

Pin the picture below to save for later.

pinterest imageFrench Silk Chocolate Pie

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Hope to see you again soon!

p.s. If you have any questions or suggestions, you can email me privately: paula at

Yield: 1 8-inch pie

Easy French Silk Pie Recipe

Easy French Silk Pie Recipe

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


  • 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



  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.


  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:



Serving Size:


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

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