Aunt Marg’s French Silk Chocolate Pie

French Silk Pie Tall Post sm

I have talked about my Aunt Marg before.  She’s a legend in our family for winning a washer and dryer in a baking contest with her Hickory Nut Cake. You can read about it here.  Then there’s her Fresh Peach Pie and now this recipe for French Silk Chocolate Pie which shows up frequently at our Thanksgiving and/or Christmas celebrations.

This pie has two outstanding characteristics.

  • Crumbly pecan-studded crust
  • Chopped Skor or Heath Bar on top

Contrast those two crunchy textures with the exquisitely smooth chocolate filling and you have yourself the same delight as jumping in a cool swimming pool on a hot Texas day after mowing the yard.  The pleasure is almost unbearable!

French Silk Pie post 2 square

Two Warnings:

  1. If you are squeamish about eating uncooked eggs, look away. It’s how our family does this pie and since I’m recording this for a family cookbook, it has to be done.
  2. This is not a good pie to make on a hot day. It will melt.


Aunt Marg's French Silk Chocolate Pie
Recipe type: Dessert - PIes
Serves: 8
Silky smooth chocolate pie with a crumbly pecan crust and topped with chopped chocolate covered toffee candy bars.
  • ½ cup flour
  • ¼ cup cold butter
  • ½ cup pecans
  • ½ cup cool butter
  • ¾ cup sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 2 eggs
  • ½ to 1 chocolate-covered toffee candy bar (i.e. Heath or Skor bar), chopped
  1. Place flour and butter in food processor. Pulse until crumbly like oatmeal.
  2. Add pecans and pulse till all pieces are slightly smaller than oatmeal.
  3. Press into 7-1/2 or 8-inch pie plate.
  4. Bake at 400 degrees for 12-13 minutes. Cool.
  1. In stand mixer, whip butter until light and smooth for 1-2 minutes. Add sugar and continue to whip for 2 minutes. Add chocolate and beat another minute. Add one egg. Mix for 2 minutes on medium. Add second egg and beat for 3-5 minutes or however long it takes to dissolve the sugar completely.
  2. Taste it and see if you feel any graininess on your tongue. If so, keep mixing. Undissolved sugar will make you think you are eating a sand pie which kinda puts a damper on the whole experience.
  3. Spoon filling into cooled crust and refrigerate until firm. Sprinkle with chopped Heath or Skor Bars. Whipped cream wouldn't be bad either.



Chocolate Cream Tart (Made in the Microwave)
Chocolate Fudge Pecan Pie
Cookie Pie or Tart Crust
Browned Butter Pecan Pie
Banana Cream Pie

Next up?  Three of my favorite ways to use leftover pumpkin. Don’t throw out that half can of pumpkin yet but you might want to put it in a plastic bag and freeze it. Mash it flat so it will thaw quickly.

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{ 24 comments… read them below or add one }

Jenny February 14, 2013 at 11:29 am

I first has French Silk Pie back in the 70s. I don’t know where my mother found the recipe–probably in one of her women’s magazines. Maybe even the Hershey’s Cocoa powder box. Then it disappeared. She had it written on an index card, but when I tried to make it for my husband as a newlywed, it was a spectacular failure. (NO ONE ever suggested a crust like this one, though, and I feel like someone’s been holding out on me all these years.) I am looking forward to making this for my family, although the husband and I have reached the age where we can’t really eat these things anymore…. Oh well. One piece won’t kill either of us, will it? Thanks for posting this, even though I am years late in finding it.


Dana Weygandt August 20, 2012 at 12:44 am

My aunt makes a very similar pie and warned me not to use margarine because the formula has changed over the years to contain more water so it doesn’t work for this pie. She also adds 1/4 teaspoon cream of tartar for added smoothnes


Paula August 22, 2012 at 8:58 am

Oh yes! Margarine would be yuck. Never heard of using cream of tartar though. It is already smooth as velvet but maybe worth a try.


Marilee February 14, 2011 at 9:35 pm

Hi Paula,
I’ve made a chocolate silk pie, for 20 years or more, using just margarine. (then the 2 raw eggs, sugar, vanilla) For some reason, in the last few years, the pie is watery and grainy. I’ve used all brands of margarine, cold eggs, room temp. eggs, longer beating times, etc. etc….. Do you know why the pie doesn’t set up like it use to?
Thanks so much!


Paula February 14, 2011 at 9:48 pm

Marilee, I’ve never made it with margarine. Using real butter is just too fabulous. Have you switched brands? Are you using diet margarine? It definitely has more water in it. I’ll pose the question to my readers on Facebook this week. Maybe somebody will have an idea.


JeremyT December 21, 2010 at 12:03 am

Wow!!! That looks AMAZING, thanks for the recipe! I plan on making it for Christmas Eve.

I do have one question though. When you listed the unsweetened chocolate in the ingredients, you stated that it needs to be melted and cooled. How cool does it need to be? Obviously not solid again, but not hot off the double boiler or microwave.


Paula December 21, 2010 at 5:44 am

Room temperature is good.


Katrina December 5, 2010 at 10:50 pm

The pie was a HUGE hit for T-day. With our crowd of 60 and about 30 pies/desserts, no kidding, this was the first pie gone. It got big raves by those lucky ones who got some. My son had a slice and didn’t eat it all, so I tasted his. Divine!


mike November 26, 2010 at 7:22 pm

Another wonderful pie recipe! And I love toffee – made a toffee cream cheesecake the other day – with crushed bars. A holiday to-make list, for sure. And I really like nut crusts too – they give it so much texture and flavor! Looks wonderful – thanks Aunt Marg!


Danny Dave November 24, 2010 at 6:34 am

Thanks for a great recipe. Raw eggs is not really an issue with me, so this would be perfect for the holidays.


Tamara November 23, 2010 at 7:20 pm

Yowza! Coming soon to a table near me!


Amy (Sing For Your Supper) November 23, 2010 at 4:21 pm

Looks like Aunt Marg hit a homerun with this one!! Gorgeous!!


naomi November 23, 2010 at 2:19 am

I love French silk pie and love that it is paired with a crushed pecan crust!


Mimi November 22, 2010 at 9:54 pm

I think Aunt Marg knows a thing or two about pie! I’m sure my family would love your pie.
Happy Thanksgiving


Suzanne November 21, 2010 at 8:46 pm

I love chocolate silk pie and I can’t wait for Thanksgiving to eat my sister-laws yum. I do have to say your looks quite delicious too! We can never have enough great pie recipes 🙂


Paula November 21, 2010 at 9:17 am

This looks delicious and the crumbly pecan crust is something I know I would love.


Paula November 21, 2010 at 2:20 am

omg. this looks absolutely divine, Paula!

have a nice time,


Katd November 20, 2010 at 11:35 pm

Now, that’s heaven on a plate! Thanks for the recipe.



Katrina November 20, 2010 at 10:33 pm

That looks great. I had a French Silk Pie throwdown with some friends a few months back. I learned a “trick” with the pie I made, use superfine sugar, which dissolved better (still recommend the times you have for beating the ingredients). For the throwdown, I tried many different recipes, but liked the one I used superfine sugar for better. I also tried some with different amounts of chocolate and 2 ounces won.
And now I want to try your Aunt’s recipe. Maybe I will for Thanksgiving. I’m always bored by just all the pumpkin pie. 😉 Love the toffee on top, too!


Paula November 21, 2010 at 5:52 am

I knew you would like the toffee, Katrina. The idea of using superfine sugar makes sense. I supposed you could put regular granulated sugar in a blender to accomplish pretty much the same thing.


Katrina November 23, 2010 at 1:58 pm

I agree, I know you can make superfine sugar by putting it in a blender or food processor.
I AM making this. I’m about to premake the crust.


Betty @ scrambled hen fruit November 20, 2010 at 6:45 pm

That pie is dreamy! I don’t have a problem with raw eggs as long as they’re eggs I know and trust. 🙂


ldh November 20, 2010 at 6:25 pm

Oh, Paula, I have learned that any recipe featured on your blog is a good one and this looks delicious!

Left over pumpkin ~ I like the idea of freezing it flat. Such a good idea for storage with freezer space so valuable and I never thought of it. Nice to have smart blogging friends 🙂


Jill November 20, 2010 at 5:22 pm

Oh my gosh, I really wish I had a piece of that in front of me right now.

I have a recipe from my grandma with raw eggs. I ate it countless times growing up and never had a problem, but I was thinking about buying pasteurized eggs the next time I make it.


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