If you’re a fan of pie crust and rich, chocolatey flavors, this French Silk Slab Pie is a dream come true! Unlike traditional pies, slab pies offer a larger surface area with a thinner filling, creating the perfect crust-to-filling ratio. This recipe combines a buttery, flaky crust with a velvety French silk filling that’s both indulgent and crowd-pleasing. Whether you’re baking for a gathering or simply treating yourself, this slab pie is sure to impress.
One of the best things about this recipe is its versatility—you can use your favorite homemade pastry dough or opt for store-bought crust for convenience. Either way, you’ll end up with a dessert that’s as beautiful as it is delicious. The rich chocolate filling is balanced by a light, airy whipped cream topping, making every bite a heavenly experience.
Ingredients:
For the Crust:
- 2 9-inch pie crusts (homemade or store-bought), softened
For the Filling:
- 10 oz bittersweet chocolate, plus more for topping
- 4 large eggs
- 1 1/3 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 2 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
Preparation:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a half sheet pan (13×18 inches) with nonstick spray and set aside.
- Roll Out the Crust: On a lightly floured surface, stack the pie crusts and roll them into a rectangle slightly larger than your baking sheet. Transfer the crust to the pan, pressing it into the corners. Trim any excess dough and crimp the edges.
- Blind Bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-17 minutes, until lightly golden. Remove from the oven and let cool completely before filling.
- Melt the Chocolate: In a microwave-safe bowl, melt the bittersweet chocolate in 30-second increments, stirring between each interval until smooth. Set aside to cool slightly.
- Prepare the Egg Mixture: In a medium saucepan, whisk together the eggs and granulated sugar. Cook over low heat, stirring constantly, until the sugar dissolves and the mixture thickens enough to coat the back of a spoon (about 5 minutes). Remove from heat and stir in the melted chocolate and vanilla extract until smooth. Let cool until warm, stirring occasionally.
- Cream the Butter: In a large mixing bowl, beat the softened butter until light and fluffy (2-3 minutes). Gradually add the chocolate mixture and beat on high speed for 5 minutes, until the mixture is light and airy. Set aside.
- Whip the Cream: In a separate bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and continue whipping until stiff peaks form.
- Combine and Assemble: Fold 1 1/2 cups of the whipped cream into the chocolate mixture. Spread the filling evenly into the cooled pie crust. Chill in the refrigerator for 1-2 hours, or until set.
- Top and Serve: Before serving, top the pie with the remaining whipped cream and garnish with chocolate shavings for an extra touch of elegance. Slice and enjoy!
This French Silk Slab Pie is perfect for chocolate enthusiasts and crust lovers alike. Its impressive presentation and decadent flavor make it a standout dessert for any occasion. Happy baking!
