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Sneak Preview: This Luscious 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!
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.
Pin📌Kitchen 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.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
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Yield: 8 slices
Luscious French Silk Pie Recipe with a Pecan Cookie Crust
By Paula Rhodes
This recipe makes a silky smooth chocolate pie with a memorable pecan cookie crust. Top it with chopped chocolate-covered toffee candy bars.
5 from 3 votes
Prep time: 35 minutes minutes
Cook time: 2 hours hours 15 minutes minutes
Total time: 2 hours hours 50 minutes minutes
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
- ½ to 1 chocolate-covered toffee candy bar i.e. Heath or Skor bar, chopped
Instructions
Crust
Place 1/2 cup (60 g) flour and 1/4 cup (56 g) cold butter in a food processor. Pulse until crumbly like oatmeal.
Add 1/2 cup (49 g) 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 (113 g) salted butter until fluffy and smooth. Add 3/4 cup (150 g) granulated sugar and continue to whip for 2 minutes. Add 2 ounces (56 g) unsweetened chocolate, melted and cooled, and beat for another minute. Add 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.
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.
Nutrition
Serving: 1 | Calories: 348kcal | Carbohydrates: 28g | Protein: 4g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 170mg | Potassium: 113mg | Fiber: 2g | Sugar: 19g | Vitamin A: 595IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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