French Silk Pie Bars

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French Silk Pie Bars are a luscious twist on the classic French silk pie—rich, creamy, and completely irresistible. Featuring a buttery shortbread crust, a decadent whipped chocolate filling, and a fluffy layer of sweetened whipped cream, these bars are the perfect make-ahead dessert for holidays, parties, or any occasion that calls for chocolate indulgence. No pie crust needed—just pure, elegant flavor in every bite-sized square!

Why You’ll Love This Recipe:

•  Classic French Silk flavor, no pie crust rolling required

• Perfect for make-ahead desserts

•  Layers of rich chocolate and whipped cream

•  Ideal for holidays, showers, and dinner parties

•  Beautiful, easy-to-slice dessert bar

Ingredients Breakdown

For the Crust:

• All-Purpose Flour (1 cup): The base of the shortbread-style crust.

• Unsalted Butter, Melted (½ cup): Binds the crust and gives it a rich, buttery flavor.

• Granulated Sugar (¼ cup): Adds just the right amount of sweetness to the crust.

• Salt (¼ teaspoon): Enhances flavor and balances the sweetness.

For the Chocolate Silk Filling:

• Semisweet Chocolate Chips (1 cup): Melted into the filling for that classic French silk richness.

• Unsalted Butter, Softened (½ cup): Adds creaminess and structure.

• Granulated Sugar (¾ cup): Sweetens the filling and helps whip air into it.

• Vanilla Extract (1 tsp): Rounds out the chocolate flavor with warmth.

• Eggs (3 large): Whipped in one at a time to create the silky texture—be sure to beat well after each.

For the Whipped Cream Topping:

• Heavy Whipping Cream (1 cup): Light, fluffy contrast to the rich filling.

• Powdered Sugar (2 tbsp): Sweetens and stabilizes the whipped cream.

Tips and Tricks:

• Use pasteurized eggs if you’re concerned about consuming raw eggs.

• Cool the chocolate before adding it to avoid melting the butter mixture.

• For a firmer crust, let it cool in the pan for at least 30 minutes before topping.

• Add chocolate curls or grated chocolate on top for an elegant finish.

 Variations and Customizations:

• Add a cookie crust: Use crushed Oreos or graham crackers instead of the flour crust for a no-bake base.

• Try flavored chocolate: Dark chocolate, milk chocolate, or even flavored baking chips (like espresso or mint).

• Infuse liqueur: Add a splash of Irish cream or coffee liqueur to the chocolate filling.

• Top with berries: Add fresh raspberries or sliced strawberries before serving for a fruity contrast.

 Pairing Suggestions:

• Serve with a hot latte or espresso

• Enjoy with fresh berries or a drizzle of chocolate sauce

 Storage Instructions:

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze tightly wrapped bars for up to 1 month. Thaw overnight in the refrigerator before serving.

• Do not leave out at room temp for more than 1 hour due to the cream topping.

Popular Questions

Are the eggs in French Silk Pie raw?

Yes, but they are beaten for several minutes to incorporate air and smoothness. Use pasteurized eggs if preferred.

Can I make French Silk Pie Bars in advance?

Absolutely! They’re best made a day ahead to give the layers time to firm up.

How do I get clean slices?

Chill the bars well and use a sharp knife, wiping between each cut.

Can I double the recipe?

Yes! Double everything and use a 9×13-inch pan, adjusting the crust baking time as needed.

French Silk Pie Bars

Decadent French Silk Pie Bars feature a buttery crust, silky chocolate filling, and a luscious whipped cream topping—perfectly portioned for easy serving.

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Prep Time 25 minutes mins

Cook Time 18 minutes mins

Total Time 43 minutes mins

Servings: 16 bars

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour Gluten-free flour may be used as a substitute.
• 1/2 cup unsalted butter melted, for crust
• 1/4 cup granulated sugar for crust
• 1/4 teaspoon salt adjust if using salted butter
• 1 cup semisweet chocolate chips or dark chocolate for less sweet flavor
• 1/2 cup unsalted butter softened, for filling
• 3/4 cup granulated sugar for filling
• 1 teaspoon vanilla extract or almond extract for a twist
• 3 large eggs ensure fresh
• 1 cup heavy whipping cream for topping, non-dairy substitute works
• 2 tablespoons powdered sugar for topping

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. Combine flour, melted butter, 1/4 cup sugar, and salt for the crust. Press evenly into the bottom of the pan and bake 15–18 minutes until golden. Let cool completely.
3. Microwave chocolate chips in short intervals, stirring until smooth and slightly cooled.
4. Beat softened butter and 3/4 cup sugar together until light and fluffy, 3–5 minutes.
5. Fold melted chocolate and vanilla into the butter-sugar mixture until smooth.
6. Add eggs one at a time, mixing 3 minutes after each addition to achieve a silky texture.
7. Pour chocolate mixture over cooled crust and spread evenly.
8. Whip cold heavy cream and powdered sugar until stiff peaks form, then spread over chocolate layer.
9. Cover and refrigerate at least 4 hours or overnight. Cut into squares with a warm knife and serve.

Notes

For cleaner cuts, warm the knife slightly. Use high-quality chocolate for a richer flavor.

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