Whether it was Easter, Thanksgiving, or Christmas, we always had to have something chocolate. You see, I come from a long line of chocoholics. My dad and my grandma love chocolate and sweets just as much as I do. However neither of them bake, so we always got those frozen silk pies from the grocery store.
A few years ago, I decided to finally make a chocolate French silk pie from scratch for Thanksgiving and it was the most popular pie of the evening! So I knew I had to share the recipe with you ASAP.
Introducing a delightful twist on the beloved French Silk Pie – the French Silk Slab Pie!
Get ready to impress with this showstopping treat that elevates the classic French Silk Pie to new heights of deliciousness!
Ingredients
2 9-inch pie crusts, softened
For the filling:
- 10 oz bittersweet chocolate, plus more for topping
- 4 eggs
- 1 1/3 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 2 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
How To Make French Silk Slab Pie
- Preheat oven to 350°F and grease a half sheet pan with nonstick spray. Set aside.
- On a lightly floured surface, stack pie crusts on top of each other and roll out into a rectangle that’s slightly larger than your baking pan. Place crust in pan, pressing into the corners, cut off excess dough, and crimp.
- Line crust with parchment paper and fill with pie weights or dried beans. Bake until slightly golden, about 15-17 minutes. Remove from oven and let cool completely before filling.
- In a microwave-safe container, melt the chocolate in 30-second increments, stirring in between, until nearly melted. Then, stir until completely melted. Set aside.
- In a medium saucepan, whisk sugar and eggs together. Reduce heat to low, and stirring constantly, heat until sugar has dissolved and mixture coats the back of a spoon, about 5 minutes.
- Remove from heat and stir in the melted chocolate and vanilla extract until smooth. Let cool until warm, stirring occasionally.
- While chocolate cools, add butter to a mixing bowl and beat until light and fluffy, 2-3 minutes. Gradually pour in the chocolate mixture, then beat on high until light and fluffy, about 5 minutes. Set aside.
- In a separate bowl, beat the heavy cream with an electric mixer until it starts to thicken. Add powdered sugar and continue beating until stiff peaks form.
- Fold 1 1/2 cups of the whipped cream into the chocolate mixture and reserve the rest for topping.
- Spread chocolate mixture into cooled pie crust and chill until set, 1-2 hours. Top with remaining whipped cream and garnish with chocolate shavings, if desired, before serving. Enjoy!
