French Silk Pie Bars are a rich, creamy, and decadent dessert that combines the silky smooth texture of classic French silk pie with the convenience of a bar. Featuring a crisp chocolate cookie crust, a luscious chocolate mousse filling, and a fluffy whipped topping, these bars are a must-try for chocolate lovers.
Origin French Silk Pie Bars
French Silk Pie was first created in the United States in the 1950s, inspired by the rich textures of French desserts. Traditionally made with a buttery crust and a velvety chocolate filling, this pie has been transformed into easy-to-serve bars, perfect for parties and gatherings.
What I Love About This Recipe
The combination of the crisp chocolate crust with the airy, melt-in-your-mouth chocolate mousse is heavenly. The whipped topping adds just the right amount of lightness, making it a perfect balance of textures. I also love how these bars are easier to serve than a traditional pie, making them ideal for sharing.
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French Silk Pie Bars
Course: Desserts16
servings40
minutes20
minutes400
kcalIngredients
2 cups (200g) chocolate graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons granulated sugar
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 ounces (55g) unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 large eggs
1 cup (240ml) heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings (for garnish)
Directions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix chocolate graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture evenly into the prepared pan.
- Bake for 10 minutes, then remove from the oven and let cool completely.
- In a mixing bowl, beat softened butter and sugar together until light and fluffy.
- Add the melted chocolate and vanilla extract, mixing until smooth.
- Beat in the eggs one at a time, whipping for 3-4 minutes after each addition to create a silky texture.
- Pour the chocolate filling over the cooled crust, spreading evenly.
- Refrigerate for at least 4 hours or until the filling is set.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped topping over the chilled chocolate layer.
Notes
- Ensure the chocolate is fully cooled before adding it to the mixture to avoid melting the butter.
- Beating the eggs properly is key to achieving a light, airy filling.
