Aunt Marg’s French Silk Chocolate Pie is a heavenly experience for your taste buds in more ways than one. A silky smooth and cool chocolate filling contrasts with a crunchy candy topping inside a nutty cookie crust.
I have talked about my Aunt Marg before. 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 Aunt Marg’s French Silk Chocolate Pie extra special?
- Crumbly pecan-studded pat-in-the-pan 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!
Things to know about this pie:
- If you are squeamish about eating uncooked eggs, look away. It’s how our family does this pie and since I’m recording this for a family cookbook, it has to be done.
- This is not a good pie to make on a hot day. It will soften quickly if not kept chilled.
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If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thank you for visiting! Paula
- 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
- Place flour and butter in food processor. Pulse until crumbly like oatmeal.
- Add pecans and pulse till all pieces are slightly smaller than oatmeal.
- Press into 7-1/2 or 8-inch pie plate.
- Bake at 400 degrees for 12-13 minutes. Cool.
- 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.
- 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.
- 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: 342 Total Fat: 24g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 77mg Sodium: 152mg Carbohydrates: 29g Fiber: 2g Sugar: 21g Protein: 4g