French Silk Slab Pie

This French Silk Slab Pie is a rich, crowd-pleasing twist on the classic French silk pie, made in a half-sheet pan so there’s plenty to share. The smooth, mousse-like chocolate filling paired with a buttery baked crust makes it perfect for holidays, potlucks, or any celebration where you need an impressive dessert. It’s creamy, indulgent, and irresistibly chocolatey—exactly the kind of treat that disappears fast at family gatherings.

Ingredients

• 2 (9-inch) pie crusts, softened

Filling

• 10 oz bittersweet chocolate, plus extra for topping
• 4 eggs
• 1 ⅓ cups granulated sugar
• 2 teaspoons vanilla extract
• ½ cup (1 stick) unsalted butter, softened
• 2 ½ cups heavy whipping cream
• ⅓ cup powdered sugar

Directions

1. Preheat oven to 350°F and grease a half sheet pan.
2. Stack pie crusts, roll into a rectangle slightly larger than the pan, and press into the pan; trim and crimp edges.
3. Line crust with parchment and pie weights; bake 15–17 minutes until lightly golden. Cool completely.
4. Melt chocolate in the microwave in 30-second intervals, stirring until smooth.
5. In a saucepan, whisk eggs and sugar; cook on low, stirring constantly, until sugar dissolves and mixture coats the back of a spoon (about 5 minutes).
6. Stir in melted chocolate and vanilla; let cool until warm.
7. Beat butter until light and fluffy, then gradually pour in the chocolate mixture; beat 5 minutes until airy.
8. Whip heavy cream until thick, then add powdered sugar and beat to stiff peaks.
9. Fold 1 ½ cups whipped cream into the chocolate mixture.
10. Spread filling into cooled crust and chill 1–2 hours.
11. Top with remaining whipped cream and chocolate shavings before serving.

Prep Time: 25 minutes | Cooking Time: 17 minutes | Total Time: 1 hour 45 minutes (includes chill time)
Kcal: 410 kcal | Servings: 12

Tips

• Chill the crust fully before adding the filling so the mousse sets properly.
• For clean slices, refrigerate the pie at least 2 hours and wipe the knife between cuts.

FAQ

Can I use milk chocolate instead of bittersweet?
Yes, but the pie will be sweeter and slightly less rich.

Do the eggs cook fully?
They’re gently heated until safe and thickened, giving the filling its silky texture.

Can I make this a day ahead?
Absolutely—it’s even better chilled overnight.

Can I use a premade sheet-pan crust?
If available, yes—just bake according to package directions.

How should leftovers be stored?
Refrigerate covered for up to 3 days.