Description
This French Silk Slab Pie is rich, fluffy, chocolatey perfection made to serve a crowd. A dreamy dessert for any celebration.
Ingredients
Scale
Crust
- 14.1 oz refrigerated pie crusts (two 7.05 oz crusts, e.g. Pillsbury)
Filling
- 1 1/2 cups (339g) unsalted butter, softened
- 2 1/4 cups (446g) granulated sugar
- 3 oz (85g) unsweetened chocolate, melted and cooled
- 3 teaspoons pure vanilla extract
- 6 large eggs, room temperature
Whipped Topping
- 2 1/2 cups (568 mL) heavy whipping cream, chilled
- 2 1/2 tablespoons powdered sugar
Garnish
- 1 oz unsweetened chocolate, shaved
Instructions
- Preheat and prep crust: Preheat oven to 450°F. Unroll both pie crusts and press them into a 9×13-inch baking dish. Trim and crimp edges as desired. Prick the bottom with a fork to prevent bubbling.
- Blind bake the crust: Line the crust with parchment and fill with pie weights or dried beans. Bake for 10–12 minutes until lightly golden. Remove weights and bake 3–5 more minutes. Let cool completely.
- Make the chocolate filling: In a large mixing bowl, beat butter and sugar until pale and fluffy—about 5–7 minutes. Beat in the melted chocolate and vanilla until fully combined.
- Add eggs gradually: Add eggs one at a time, beating for 1 minute after each addition. This step is key to achieving the silky, mousse-like texture.
- Spread filling: Once the filling is thick and smooth, spread it evenly into the cooled crust. Refrigerate for at least 4 hours, or overnight.
- Whip the topping: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Spread over the chilled chocolate layer.
- Garnish: Sprinkle with shaved chocolate just before serving.
Notes
Use pasteurized eggs for food safety.
For deeper flavor, use bittersweet chocolate instead of unsweetened.
Chill your mixing bowl and beaters before whipping cream for best volume.