French Silk Pie with a Pecan Cookie Crust

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.

8 small slices

Sliced French Silk pie with a pecan cookie crust.

Prep Time 35

Cook Time 15

Chill Time 2

Total Time 2 48

Ingredients

Pecan Cookie Crust

½ cup (60 g) flour
¼ cup (56 g) cold butter
½ cup (49 g) pecans

Pie Filling

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 - (Use pasteurized eggs if serving some one immuno-compromised.)
½ to 1 chocolate-covered toffee candy bar - (i.e. Heath or Skor bar, chopped)

Instructions

Make the Crust: In a food processor, pulse 1/2 cup flour and 1/4 cup cold butter until crumbly, like coarse oatmeal. Add 1/2 cup pecans and pulse again until the pieces are just 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, then cool completely.
Beat the Butter and Sugar: In a mixing bowl, whip 1/2 cup salted butter, softened, until smooth and fluffy. Add 3/4 cup granulated sugar and continue beating for 2 minutes.
Add the Chocolate: Pour in 2 ounces unsweetened chocolate, melted and cooled and beat for another minute until fully combined
Incorporate the Eggs: Add 2 large eggs, one egg at a time, beating on medium speed for 2–3 minutes after each addition. Check the texture by tasting a small amount — if you feel any graininess on your tongue, keep mixing until the sugar is fully dissolved.
Assemble the Pie: Spoon the filling into the cooled crust and smooth the top with a spatula.
Chill the Pie: Refrigerate for at least 2 hours, or until the filling is firm.
Garnish and Serve: Sprinkle 1/2 to 1 chocolate-covered toffee candy bar over the top just before serving. For extra indulgence, whip heavy cream and spread a thin layer over the pie before adding the toffee.

Notes

Variation: Whip ½ cup of heavy whipping cream and spread over the top of the pie before sprinkling with the chopped candy bar.

Nutritional Information