Here’s a classic recipe for a French Silk Slab Pie—rich, silky chocolate filling on a buttery crust, perfect for slicing into bars or serving as a dessert slab.
Ingredients (For a 9×13-inch slab)
For the Crust
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp salt
- 2–3 tbsp cold water
For the Chocolate Filling
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 oz (115 g) unsweetened chocolate, melted and cooled slightly
- 2 tsp vanilla extract
- 4 large eggs
Optional Topping
- Whipped cream
- Chocolate shavings or cocoa powder
Instructions
1. Prepare the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, cut butter into flour, sugar, and salt until mixture resembles coarse crumbs.
- Add cold water 1 tbsp at a time until dough holds together.
- Press dough evenly into a greased 9×13-inch baking pan.
- Bake 15–20 minutes until lightly golden. Cool completely.
2. Make the Chocolate Filling
Important: French Silk pie is traditionally made with raw eggs that are whipped with sugar, but for safety, you can use pasteurized eggs.
- In a large bowl, beat butter and sugar until light and fluffy (3–5 minutes).
- Beat in melted chocolate and vanilla.
- Add eggs one at a time, beating well after each addition until smooth and silky.
3. Assemble the Pie
- Pour chocolate filling over the cooled crust.
- Smooth the top with a spatula.
- Refrigerate at least 4 hours (or overnight) to set.
4. Serve
- Slice into squares or rectangles.
- Optional: top with whipped cream and chocolate shavings.
Tips
- Texture: Beat the butter and sugar thoroughly for a light, airy texture.
- Chocolate: Semi-sweet or dark chocolate works best for rich flavor.
- Storage: Keep refrigerated for up to 3–4 days.
If you want, I can also give a no-bake French Silk Slab Pie version that sets in the fridge and is ready in about 2 hours—super quick for last-minute desserts.
Do you want me to provide that version?
