French Silk Slab Pie
Prep time: 
Cook time: 
Total time: 
Serves: 10 large pieces or 18 small
  • 3 cups flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6 tablespoons vegetable shortening
  • 7 tablespoons cold butter, cut into small pieces
  • 1 tablespoon ice cold vodka
  • 6-7 tablespoons ice cold water
  • 10 ounces bittersweet chocolate, plus more for garnish
  • 4 eggs
  • 1 + ¼ cups sugar
  • 1 stick unsalted butter, softened
  • 8 oz. whipped topping, divided
  • Mini chocolate chips for garnish
  1. Preheat oven to 350 degrees. Grease a half sheet pan with non-stick cooking spray.
  2. In a bowl combine flour, salt and sugar.
  3. Add in vegetable shortening and butter. Use a pastry cutter to blend the fat in to the flour mixture Once there are several small chunks left, but the majority is blended in, stop.
  4. Start by adding in 6 tablespoons of cold water and the vodka in to the dough, gently use a fork to mix at the same time. Continue to use the fork to mix. Once the dough is shaggy, but comes together when you press a ball of it together, the dough it done. If it still falls apart, add another tablespoon of ice water.
  5. Gently knead the dough just until it comes together. Form into a flat circle and chill for 30 minutes.
  6. When dough is ready, roll out to the size of your sheet pan, making sure the excess goes over the edge. Place dough gently in pan, cut off excess and crimp.
  7. Put a greased piece of foil over dough and cover with dry beans.
  8. Bake for 15-17 minutes until slightly golden brown. Cool completely before adding filling.
  1. In a microwave safe liquid measuring cup or small bowl, add chocolate. Microwave in 25 second increments, stirring in between each interval, until chocolate is almost melted. Once chocolate has just a few whole pieces left, stir until completely melted. (The heat of the bowl will finish melting the chocolate). Set aside.
  2. In a medium sauce pan, whisk sugar and eggs together. Turn the heat on low, and stirring almost constantly heat the mixture up until the sugar has dissolved and the mixture is hot to the touch and coats the back of a spoon, about five minutes. Remove from the heat and add chocolate. Stir until combined. Set aside and cool to room temperature. (I pop the whole pan in the fridge or freezer to speed up the process, and stir every 3-4 minutes until it's cool.
  3. In a medium bowl, cream butter with hand held mixer or in a stand mixer using the paddle attachment. Cream until light and fluffy, about 2-3 minutes. Add the chocolate and egg mixture, beat on high speed until thick, about 2-3 minutes. Fold in 1 cup of the whipped cream.
  4. Spread on to the cooled pie crust and place in the fridge until cool and set, about 1-2 hours. Spread remaining whipped topping over chocolate filling. Garnish with mini chocolate chips or chocolate.
Recipe by Cooking for Keeps at