Description
Chocolate French Silk Pie Bars whisper indulgent secrets of rich, silky chocolate nestled in a buttery graham cracker crust. Creamy layers topped with billowing whipped cream promise pure bliss with each luxurious bite you’ll savor.
Ingredients
Scale
Chocolate Ingredients:
- 6 ounces (170 grams) bittersweet chocolate, chopped
- 4 ounces (113 grams) cream cheese, softened
Crust Ingredients:
- 1 1/2 cups crushed graham crackers
- 1/2 cup (1 stick or 113 grams) unsalted butter, melted
- 1/4 cup (50 grams) white sugar
Filling and Topping Ingredients:
- 2 large eggs
- 3/4 cup (150 grams) white sugar
- 1/4 cup (50 grams) brown sugar
- 3/4 cup (170 grams) unsalted butter, softened
- 1 1/2 cups (360 milliliters) heavy whipping cream
- 2 tablespoons water
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla extract
- 3 tablespoons white sugar
- 1/4 teaspoon salt
- Pinch of salt
- Chocolate curls or sprinkles, for garnish
Instructions
- Preheat oven to 375°F and prepare a 9×9-inch baking pan with light grease.
- Mix melted butter with graham cracker crumbs and sugar to create a uniform crust mixture.
- Press crust evenly into the prepared pan, creating a compact bottom layer.
- Bake crust for 8 minutes until edges turn golden, then allow to cool completely at room temperature.
- Create a double boiler by placing chocolate in a heatproof bowl over simmering water, stirring until smooth and glossy.
- Combine eggs, sugars, water, and salt in another heatproof bowl, whisking while heating to 165°F to ensure food safety.
- Remove egg mixture from heat and use an electric mixer to whip until light and fluffy, approximately 8 minutes.
- Incorporate melted chocolate and vanilla extract into the egg mixture, blending on low speed.
- Gradually add softened butter, mixing until the filling becomes silky and well-integrated.
- Whip heavy cream until stiff peaks form, then gently fold into the chocolate mixture to maintain volume.
- Spread chocolate filling evenly over the cooled crust and refrigerate for 20-30 minutes until slightly set.
- Prepare topping by beating cream cheese until smooth, then adding sugar, vanilla, and salt.
- Slowly incorporate heavy whipping cream, increasing mixer speed to create a stable, fluffy topping.
- Spread whipped topping carefully over the chocolate layer, ensuring even coverage.
- Refrigerate for minimum 4 hours or overnight to allow complete setting.
- Before serving, garnish with delicate chocolate curls or decorative sprinkles.
Notes
- Prevent raw egg risks by using a digital thermometer to ensure eggs reach a safe 165°F during heating process.
- Softening butter beforehand creates smoother, more consistent chocolate filling texture without lumps.
- Chill mixing bowls and beaters before whipping cream for faster, more stable peaks that hold their shape beautifully.
- Substitute graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for celiac-friendly version.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg