“Made this for my mom’s birthday and I’ll be making it again for my own next month! It was that good!”

This decadent French silk slab pie features a rich and creamy chocolate filling in a flaky crust, topped with luscious whipped cream. It’s perfect for serving a crowd!

Ingredients:

Pie Crust Ingredients

Filling Ingredients

Instructions:

1. Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a half sheet pan (approximately 13×18 inches) with nonstick spray. Set aside.
2. Prepare the crust: On a lightly floured surface, stack the softened pie crusts on top of each other and roll them out into a rectangle that’s slightly larger than your prepared baking pan. Carefully place the rolled-out crust in the pan, pressing it into the corners and up the sides. Cut off any excess dough and crimp the edges for a decorative finish.
3. Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven until the crust is slightly golden, about 15-17 minutes. Remove from the oven and carefully remove the parchment paper and pie weights. Let the crust cool completely before filling.
4. Melt the chocolate: In a microwave-safe container, melt the bittersweet chocolate in 30-second increments, stirring in between each interval, until it’s nearly melted. Then, stir continuously until the chocolate is completely smooth. Set aside to cool slightly.
5. Cook the egg mixture: In a medium saucepan, whisk together the granulated sugar and eggs until well combined. Place the saucepan over low heat and, stirring constantly, heat the mixture until the sugar has dissolved and the mixture is thick enough to coat the back of a spoon, about 5 minutes. Do not let it boil.
6. Combine chocolate and egg mixture: Remove the saucepan from the heat and stir in the melted chocolate and vanilla extract until the mixture is smooth and evenly colored. Let this chocolate mixture cool until it is just warm to the touch, stirring occasionally to prevent a skin from forming.
7. Cream the butter: While the chocolate mixture cools, add the softened unsalted butter to a mixing bowl and beat it with an electric mixer until it is light and fluffy, about 2-3 minutes.
8. Make the chocolate filling: Gradually pour the slightly cooled chocolate mixture into the bowl with the creamed butter, beating on high speed until the filling is light and fluffy, about 5 minutes.
9. Whip the cream: In a separate clean bowl, beat the heavy whipping cream with an electric mixer until it starts to thicken. Gradually add the powdered sugar and continue beating until stiff peaks form. Be careful not to overbeat.
10. Fold in whipped cream: Gently fold 1 1/2 cups of the prepared whipped cream into the light and fluffy chocolate mixture until it is just combined. Reserve the remaining whipped cream for topping.
11. Fill and chill: Spread the chocolate filling evenly into the completely cooled pie crust. Cover the slab pie with plastic wrap and chill in the refrigerator until the filling is set, about 1-2 hours.
12. Top and garnish: Before serving, spread the remaining whipped cream evenly over the chilled chocolate filling. If desired, garnish with chocolate shavings created with a vegetable peeler or a grater.
13. Serve and enjoy: Slice the French Silk Slab Pie into squares and serve chilled. This decadent dessert is sure to be a hit!