Sneak Preview: This fabulous 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. A whipped cream topping is also good.
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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
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 alongside this Crustless Apple Pie.
One recipe makes a smaller 7½-inch silky smooth chocolate pie with a memorable pecan cookie crust. Top it with chopped chocolate-covered toffee candy bars. If using a 9-inch pie plate, double the recipe using the calculator in the upper right hand corner of the recipe card.
2ounces(56g)unsweetened chocolate, melted and cooled
2large(100g)eggs
½ to 1chocolate-covered toffee candy bari.e. Heath or Skor bar, chopped
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Instructions
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 into 7-1/2 or 8-inch pie plate.
Bake at 400˚F (200˚C)for 12-13 minutes. Cool.
Filling
Use a mixer to whip 1/2 cup(113g) salted butter 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–first, 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. (if making a double batch, add one egg at a time and mix for one minute before adding another egg.)
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.
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.