French Silk Slab Pie - Chef Fun Kitchen

French Silk Slab Pie

This French Silk Slab Pie is chocolatey, rich and ideal on your Memorial Day accumulating! the entirety is made from scratch besides for one smooth switch out…

Not like this peanut butter French silk pie or this pumpkin coconut cream pie, there's not anything fancy or unpredictable about this particular recipe, it’s just a rattling top French silk pie, in slab shape. It’s now not as dense as a few French silk pies obtainable because of the whipped cream folded in to the chocolate, butter and egg aggregate, but it’s nonetheless each bit as rich.

French Silk Slab Pie

I’m not going to sugar coat it for you, between the homemade pie crust and the rich chocolate filling, there is an ungodly quantity of butter and sugar woven for the duration of the recipe. So I did some thing I commonly wouldn’t do, and used shop-offered whipped topping in preference to freshly whipped cream – an component I’ll handiest propose using except I’m confident it gained’t absolutely demoralize the inherent taste. If it’s towards your faith to do that, I completely understand, and you're greater than free to sub out actual whipped cream alternatively.

Also, if you received’t choose me for the use of whipped topping, I gained’t decide you if you sense the need to apply shop-sold pie crust. normally I haven't any shame in buying a pre-made dough, but once I’m ingesting French silk pie, I want the whole lot to be ideal, and for me, meaning flaky selfmade crust. I’ve talked a touch bit about pastry crusts, and i'm surely no expert, however I accept as true with the exceptional crusts come from a mixture of shortening and butter.

French Silk Slab Pie


  • 3 cups flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6 tablespoons vegetable shortening
  • 7 tablespoons cold butter, cut into small pieces
  • 1 tablespoon ice cold vodka
  • 6-7 tablespoons ice cold water


  • 10 ounces bittersweet chocolate, plus more for garnish
  • 4 eggs
  • 1 + ¼ cups sugar
  • 1 stick unsalted butter, softened
  • 8 oz. whipped topping, divided
  • Mini chocolate chips for garnish


  1. Preheat oven to 350 degrees. Grease a 1/2 sheet pan with non-stick cooking spray.
  2. In a bowl integrate flour, salt and sugar.
  3. Upload in vegetable shortening and butter. Use a pastry cutter to combination the fats in to the flour aggregate once there are numerous small chunks left, however the majority is blended in, prevent.
  4. Start through adding in 6 tablespoons of cold water and the vodka in to the dough, gently use a fork to mix on the identical time. maintain to use the fork to mix. as soon as the dough is shaggy, however comes collectively when you press a ball of it collectively, the dough it completed. If it still falls aside, upload any other tablespoon of ice water.
  5. Lightly knead the dough just till it comes collectively. form into a flat circle and sit back for half-hour.
  6. Whilst dough is ready, roll out to the scale of your sheet pan, ensuring the excess is going over the threshold. region dough gently in pan, cut off extra and crimp.
  7. Put a greased piece of foil over dough and cover with dry beans.
  8. Bake for 15-17 mins until slightly golden brown. Cool completely earlier than adding filling.


  1. In a microwave safe liquid measuring cup or small bowl, upload chocolate. Microwave in 25 second increments, stirring in between each c program languageperiod, until chocolate is sort of melted. as soon as chocolate has only a few whole portions left, stir until absolutely melted. (the warmth of the bowl will finish melting the chocolate). Set aside.
  2. In a medium sauce pan, whisk sugar and eggs together. flip the heat on low, and stirring almost continuously warmth the mixture up till the sugar has dissolved and the aggregate is hot to touch and coats the lower back of a spoon, approximately five mins. get rid of from the warmth and upload chocolate. Stir till combined. Set apart and funky to room temperature. (I pop the complete pan inside the fridge or freezer to hurry up the technique, and stir each 3-4 minutes until it's cool.
  3. In a medium bowl, cream butter with hand-held mixer or in a stand mixer the usage of the paddle attachment. Cream until mild and fluffy, about 2-3 minutes. add the chocolate and egg combination, beat on excessive pace until thick, about 2-three mins. Fold in 1 cup of the whipped cream.
  4. Unfold directly to the cooled pie crust and location in the fridge until cool and set, approximately 1-2 hours. unfold ultimate whipped topping over chocolate filling. Garnish with mini chocolate chips or chocolate.

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