Easy French Silk Pie with a Pecan Cookie Crust
Sneak 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.
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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!
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.
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.
If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon!
Easy French Silk Pie Recipe
Ingredients
Pecan Cookie Crust:
- ½ cup flour
- ¼ cup cold butter
- ½ cup pecans
Pie Filling:
- ½ cup salted butter - softened
- ¾ cup granulated sugar
- 2 ounces unsweetened chocolate - melted and cooled
- 2 eggs - large
- ½ to 1 chocolate-covered toffee candy bar - i.e. Heath or Skor bar, chopped
Instructions
Crust:
- 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˚F for 12-13 minutes. Cool.
Filling:
- Use a mixer to whip butter until fluffy and smooth. Add sugar and continue to whip for 2 minutes. Add chocolate and beat for another minute. Add one egg– 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 chopped Heath or Skor Bars. Whipped cream wouldn't be bad either.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.