Sneak Preview:Indulge in this decadent French Silk Pie featuring a silky-smooth chocolate filling nestled within a crunchy pecan cookie crust. Topped with chopped Skor or Heath toffee bars, this dessert offers a delightful contrast of textures and flavors.
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Why This Recipe Stands Out
Unique Pecan Cookie Crust: Unlike traditional pie crusts, this pecan-studded, pat-in-the-pan crust adds a nutty flavor and satisfying crunch that complements the creamy chocolate filling.Salad in a Jar
Toffee Topping: The addition of chopped Skor or Heath bars introduces a sweet, buttery crunch, elevating the pie’s overall taste and presentation
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!
A Family Treasure
This cherished recipe comes from my Aunt Marg, renowned in our family for her award-winning Hickory Nut Cake. Her French Silk Chocolate Pie has become a staple at our Thanksgiving and Christmas gatherings, often accompanied by our favorite Crustless Apple Pie.
When you think your are done adding the eggs, zTaste 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.
This pie isn’t ideal for hot days—it softens quickly if not kept chilled.
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
This French Silk Pie combines a creamy chocolate filling with a buttery pecan cookie crust. No whipped topping in the filling—just real eggs, butter, and melted chocolate for a rich, mousse-like texture. A sprinkle of chopped Heath or Skor bars adds a sweet, crunchy finish. A longtime family favorite at Thanksgiving and Christmas!
2ounces(56g)unsweetened chocolate, melted and cooled
2large(100g)eggs(Use pasteurized eggs if serving some one immuno-compromised.)
½ to 1chocolate-covered toffee candy bar(i.e. Heath or Skor bar, chopped)
Instructions
Prepare the Crust: Place 1/2 cup(60g) flour and 1/4 cup(56g) cold butter in a food processor. Pulse until crumbly like oatmeal.Add 1/2 cup(49g) pecans and pulse till all pieces are slightly smaller than oatmeal.Press the mixture evenly into a 7½ or 8-inch pie plate.Bake at 400˚F (200˚C)for 12-13 minutes. Cool.
Make the Filling: Use a mixer to whip 1/2 cup(113g) salted butter, softened until fluffy and smooth. Add 3/4 cup(150g) granulated sugar and continue to whip for 2 minutes. Add 2 ounces(56g) unsweetened chocolate, melted and cooled, and beat for another minute. Add 2 large(100g) eggs one at a time, beating on medium speed for 2-3 minutes after each addition, ensuring the mixture is smooth and the sugar is fully dissolved.
Assemble the Pie: Pour the chocolate filling into the cooled pecan crust, smoothing the top with a spatula.Refrigerate the pie for at least 2 hours, or until the filling is firm.Before serving, sprinkle chopped toffee candy over the top. Optionally, garnish with whipped cream for added indulgence.
Notes
Variation: Whip ½ cup of heavy whipping cream and spread over the top of the pie before sprinkling with the chopped candy bar.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.