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.
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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
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.
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.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. 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.
Luscious French Silk Pie Recipe with a Pecan Cookie Crust
Pecan Cookie Crust:
- ½ cup (60 g) flour
- ¼ cup (56 g) cold butter
- ½ cup (49 g) pecans
- 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.