French Silk Pie Bars Recipe

Name: French Silk Pie Bars
Prep time: 40 min
Cook time: 20 min
Total time: 300 min
Ingredients: 1/3 cup butter, melted; 1/4 cup white sugar; 1 1/4 cups finely crushed chocolate or regular graham crackers (about 9 sheets); 7 ounces bittersweet chocolate; 4 large eggs, at room temperature; 3/4 cup white sugar; 1/4 cup packed brown sugar; 3 tablespoons water, at room temperature; 1/4 teaspoon salt; 1 tablespoon vanilla extract; 1/2 cup unsalted butter, at room temperature, cut into 8 pieces; 1/2 cup heavy cream; 3 ounces cream cheese, softened; 3 tablespoons white sugar; 1 teaspoon vanilla extract; Pinch salt; 1 1/2 cups heavy cream; chocolate curls or chocolate sprinkles

Cook Time: 20 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 16 servings

Crust

1/3 cup butter, melted
1/4 cup white sugar
1 1/4 cups finely crushed chocolate or regular graham crackers (about 9 sheets)

Filling

7 ounces bittersweet chocolate
4 large eggs, at room temperature
3/4 cup white sugar
1/4 cup packed brown sugar
3 tablespoons water, at room temperature
1/4 teaspoon salt
1 tablespoon vanilla extract
1/2 cup unsalted butter, at room temperature, cut into 8 pieces
1/2 cup heavy cream

Topping

3 ounces cream cheese, softened
3 tablespoons white sugar
1 teaspoon vanilla extract
1 pinch salt
1 1/2 cups heavy cream
Chocolate curls or chocolate sprinkles

Directions

Gather all ingredients.
Preheat the oven to 375F (190C). Lightly grease a 9x9-inch baking pan.
For the crust: In a bowl, combine melted butter and 1/4 cup white sugar. Add crushed crackers and toss to mix well. Press the mixture into the bottom of the prepared pan. Bake in the preheated oven for about 8 minutes, until set. Cool completely on a wire rack.
For the filling: Place the bittersweet chocolate in a bowl set over a large saucepan of simmering water. Stir frequently until the chocolate is melted. Set aside to cool.
Meanwhile, whisk together eggs, 3/4 cup white sugar, brown sugar, water, and salt in another bowl that fits over the saucepan. Place the bowl over simmering water, ensuring the bowl doesnt touch the water. Stir constantly with a spatula until the sugar is dissolved and the egg mixture reaches 165F (74C), about 5 to 7 minutes. Remove from heat.
Using an electric mixer, beat the egg mixture on high speed until light and fluffy and the bowl has cooled to room temperature, about 8 minutes. Add the melted chocolate and 1 tablespoon vanilla. Beat on low speed until combined. Gradually beat in the butter, a few pieces at a time, until fully incorporated. Transfer the mixture to a large bowl.
In a separate small bowl, beat 1/2 cup whipping cream on medium-high speed until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until fully combined. Spread the chocolate mixture evenly over the cooled crust. Refrigerate until the chocolate is nearly set, about 20 to 30 minutes.
For the topping: Beat the cream cheese in a bowl with an electric mixer on medium speed until smooth. Add 3 tablespoons white sugar, 1 teaspoon vanilla extract, and a pinch of salt. Beat on medium-low until smooth, scraping down the sides as needed.
Slowly beat in 1 1/2 cups whipping cream on low speed until combined. Increase speed to medium and beat until stiff peaks form, about 2 minutes.
Spoon the topping over the chocolate filling in mounds and spread it into an even layer. Return the pan to the refrigerator and chill for at least 4 hours or overnight before serving.
Before serving, top with chocolate curls or sprinkles.

Nutrition Facts (per serving)

Calories	405
Total Fat	31g
Saturated Fat	19g
Cholesterol	111mg
Sodium	144mg
Total Carbohydrate	28g
Dietary Fiber	2g
Total Sugars	21g
Protein	5g
Vitamin C	0mg
Calcium	57mg
Iron	3mg
Potassium	180mg

Servings Per Recipe: 16

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

French Silk Pie Bars Recipe

The Story Behind French Silk Pie Bars

French Silk Pie Bars trace their origins to the classic French silk pie, a decadent dessert invented in the early 20th century. The original French silk pie was renowned for its smooth, velvety chocolate filling and airy texture, achieved by carefully folding whipped eggs and cream into melted chocolate. While its name suggests French heritage, the dessert actually gained popularity in the United States, particularly after World War I, when American bakers adapted European chocolate-based recipes for home kitchens. The bar form emerged later as a convenient, shareable version, offering the same luxurious flavor in a portable square format.

Regional Variations and Preferences

Although French Silk Pie Bars are inspired by French dessert techniques, they have been embraced in various regions with subtle tweaks. In the Southern United States, for instance, the filling is often enriched with cream cheese to add a slight tang and enhance the creamy texture. In the Northeast, some bakers use graham cracker crusts or add a hint of espresso to deepen the chocolate flavor. Despite these regional differences, the core elementsa chocolate crust, silky chocolate mousse, and whipped toppingremain consistent, preserving the desserts signature elegance.

Distinguishing Features from Similar Desserts

French Silk Pie Bars stand out from other chocolate desserts like brownies or chocolate mousse cakes due to their multi-layered structure and delicate texture. Unlike brownies, which are dense and chewy, French Silk Pie Bars feature a light chocolate mousse that melts in the mouth. Compared to classic chocolate mousse, the addition of a crust and the bar format make these desserts more structured and suitable for serving at gatherings. The combination of chocolate, cream, and subtle cream cheese tang gives these bars a depth of flavor that other desserts often lack.

Typical Serving Occasions

These bars are commonly served at dinner parties, holiday celebrations, and special occasions. Their elegant appearance and rich flavor make them a favorite for potlucks and family gatherings, while the convenient bar shape allows for easy portioning. They are often garnished with chocolate curls, sprinkles, or a dusting of cocoa powder, elevating their presentation for festive occasions or casual indulgences alike.

Interesting Facts

The name French silk refers to the desserts smooth, luxurious texture rather than its geographic origin.
French Silk Pie gained fame in the United States in the 1930s when a chef at a New York restaurant created the original recipe to impress customers.
French Silk Pie Bars can be stored in the refrigerator for several days, making them a practical dessert for entertaining ahead of time.
The use of whipped eggs and cream in the filling is what gives the bars their signature light, melt-in-your-mouth texture, distinguishing them from heavier chocolate cakes.
Despite being a pie by name, in bar form, they combine elements of pie, cake, and mousse into one convenient, bite-sized dessert.

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FAQ about French Silk Pie Bars Recipe

Store the French Silk Pie Bars in an airtight container in the refrigerator. They will stay fresh for up to 3 to 4 days. Make sure to refrigerate them promptly after serving to maintain the texture of the mousse and topping.

Yes, you can freeze French Silk Pie Bars. To do so, wrap the bars tightly in plastic wrap and then aluminum foil. Freeze them for up to 1 month. When you're ready to serve, let them thaw in the refrigerator for several hours before serving.

Yes, you can substitute the graham cracker crust with other types of crusts. A traditional pie crust or an Oreo cookie crust are great alternatives. Just make sure to bake them properly and let them cool before adding the filling.

If you don't have bittersweet chocolate, you can substitute it with semisweet chocolate. The taste will be slightly sweeter, but it will still work well in the recipe.

Yes, you can make the topping ahead of time. Store it in the refrigerator for up to 1 day before spreading it on the chilled filling. Just make sure to give it a quick whisk before using if it has firmed up too much.

The eggs in this recipe play an important role in the texture of the mousse. If you're looking for an egg-free version, you can try using an egg substitute like aquafaba (the liquid from a can of chickpeas) or look for a mousse recipe that doesn't require eggs.

To cut the pie bars into perfect squares, use a sharp knife and run it under warm water before each cut. This will prevent the mousse from sticking to the knife and help create clean edges. Wipe the knife between cuts to ensure smooth results.

Yes, you can use store-bought whipped cream if you're short on time, but freshly whipped cream will give a lighter texture and more control over consistency. For a richer topping, you can also try using mascarpone cheese mixed with heavy cream.

While you can reduce the sugar, it will affect the overall sweetness and texture of the bars. If you're looking to cut back on sugar, try using a sugar substitute or reduce the sugar slightly, but keep in mind that it may alter the consistency of the mousse and crust.

Yes, refrigerating the bars overnight is important to allow the mousse to fully set and to help the layers firm up. If you're short on time, you can chill them for at least 4 hours, but the texture will be better with longer refrigeration.

Comments

Barbara Carter

04/13/2025 09:04:41 PM

Even my picky eater loved it.

Cook Time: 20 minutes

French Silk Pie Bars Recipe