“Made this for my mom’s birthday and I’ll be making it again for my own next month! It was that good!”
This rich and decadent French Silk Slab Pie is a delightful treat that’s perfect for any occasion. The creamy filling, chocolatey crust, and whipped cream topping make it an irresistible dessert.
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Ingredients:
For the Crust:
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| Ingredient | Quantity |
|---|---|
| Pie crusts | 2 (9-inch) |
For the Filling:
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| Ingredient | Quantity |
|---|---|
| Bittersweet chocolate | 10 oz |
| Eggs | 4 |
| Granulated sugar | 1 1/3 cups |
| Vanilla extract | 2 teaspoons |
| Unsalted butter, softened | 1/2 cup (1 stick) |
| Heavy whipping cream | 2 1/2 cups |
| Powdered sugar | 1/3 cup |
Instructions:
- Prepare the Crust: Preheat oven to 375°F (190°C). Roll out pie crusts and line them into a 9×13-inch baking pan, overlapping slightly and pressing together. Trim excess crust. Prick the bottom of the crust all over to prevent puffing up. Bake for 15-20 minutes, or until golden brown. Allow to cool completely.
- Melt the Chocolate: In a microwave-safe bowl or over a double boiler, melt 10 oz of bittersweet chocolate until smooth. Set aside to cool slightly.
- Prepare the Filling: In a medium saucepan, whisk together eggs and granulated sugar. Cook over medium heat, stirring constantly, until the mixture reaches 160°F (71°C) and thickens enough to coat the back of a spoon. This should take about 7-10 minutes. Remove from heat and stir in melted chocolate and vanilla extract until well combined. Transfer the mixture to a large bowl and allow it to cool to room temperature.
- Cream the Butter: In a separate large bowl, beat softened butter with an electric mixer until light and fluffy, about 2-3 minutes. Gradually add the cooled chocolate mixture, beating until smooth and well combined.
- Whip the Cream: In another large bowl, whip heavy whipping cream and powdered sugar together until stiff peaks form. Gently fold whipped cream into the chocolate mixture until fully incorporated and smooth.
- Assemble the Pie: Pour the chocolate filling into the cooled pie crust, spreading it out evenly with a spatula. Refrigerate the pie for at least 4 hours, or until set.
- Top the Pie: Before serving, top the pie with additional whipped cream if desired, and shave some bittersweet chocolate on top for garnish.
- Serve: Cut into squares and serve chilled. Enjoy your creamy and decadent French Silk Slab Pie!
