🍫 French Silk Slab Pie

Servings: 16–20
Prep Time: 30 minutes
Chill Time: 4 hours
Bake Time: 15–18 minutes

Ingredients

For the Crust

• 1 refrigerated pie crust, or homemade pie dough
• 1 tablespoon granulated sugar, optional

For the Chocolate Filling

• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 6 ounces semisweet chocolate, melted and cooled slightly
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

For the Topping

• 1½ cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate curls or grated chocolate, for garnish

Instructions

1. Prepare the Crust

1. Preheat the oven to 375°F (190°C).
2. Roll the pie dough into a rectangle large enough to fit a 9×13-inch baking pan, leaving a little extra around the edges.
3. Press the dough into the bottom and slightly up the sides of the pan.
4. Prick the bottom several times with a fork.
5. Bake for 15–18 minutes, or until lightly golden.
6. Remove from the oven and cool completely.

2. Make the Chocolate Filling

1. Melt the chocolate gently in a microwave in 20–30 second intervals, stirring between each, or use a double boiler.
2. Allow it to cool until lukewarm but still pourable.
3. Beat the softened butter and granulated sugar together for 4–5 minutes, until very light and fluffy.
4. Beat in the cooled melted chocolate and vanilla.
5. Add the eggs one at a time, beating on medium-high speed for about 5 minutes after each addition. The mixture should become silky, fluffy, and noticeably lighter.
6. In a separate bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
7. Gently fold the whipped cream into the chocolate mixture until smooth and airy.

3. Assemble

1. Spread the chocolate filling evenly over the completely cooled crust.
2. Smooth the top with a spatula.
3. Cover and refrigerate for at least 4 hours, preferably overnight.

4. Make the Whipped Cream Topping

1. Beat 1½ cups heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread or pipe the whipped cream over the chilled chocolate filling.
3. Finish with chocolate curls or finely grated chocolate.

5. Slice & Serve

Use a sharp knife to cut the slab pie into squares. For especially neat slices, wipe the knife clean between cuts.

⭐ Tips for the Best French Silk Slab Pie

• Use good-quality semisweet chocolate for the richest flavor.
• Make sure the melted chocolate isn’t hot when added to the butter mixture.
• The long beating time after adding each egg creates the classic light, silky texture.
• Chill thoroughly before cutting—the filling becomes firmer and easier to slice as it chills.
• Store covered in the refrigerator for up to 3 days.