French Silk Pie Bars: No-Bake Recipe With a Buttery Crust posted by Ashton on May 30, 2026 Pin Share Tweet Email Jump to Recipe These french silk pie bars have a delicious chocolate graham cracker crust with a creamy, yet light-as-air, silky chocolate filling that tastes like pure magic. We’re talking dreamy chocolate mousse vibes in every single bite! Can we talk about how this french silk pie recipe is an absolute favorite pie of mine?! It’s the kind of dessert that makes your close work friends beg you for the recipe after every dinner party. And honestly? It’s made from simple pantry ingredients you probably already have. Top it with my favorite homemade whipped cream (or even cool whip in a pinch!), or make it extra rich with a little chocolate ganache drizzled on top! Dixie Crystals sponsors this post. All thoughts and opinions are my own. BE SURE TO CHECK OUT ALL OF MY RECIPES ON THE DIXIE CRYSTALS WEBSITE! What’s In These French Silk Pie Bars? You guys, I love that this recipe uses simple pantry ingredients — no pressure cooker, no fancy equipment beyond an electric mixer! Here’s what you’ll need to make this famous pie in bar form. I’m telling you, this is a total game changer for chocolate lovers everywhere: chocolate graham crackers (half oreo crust works beautifully too — hello, oreo cookie crust variation!) Dixie Crystals Extra Fine Granulated Sugar unsalted butter, room temperature bittersweet chocolate or unsweetened chocolate cream cheese Dixie Crystals Confectioners Powdered Sugar — that powdered sugar makes the filling SO dreamy fluffy whipped cream and remaining whipped cream for topping chocolate shavings or chocolate curls for the top of the pie More Swanky Pie Bars Oreo Pecan Pie Bars Get the Recipe Berry Pie Bars Get Recipe Oatmeal Cream Pie Bars Get Recipe Salted Caramel Apple Pie Bars Get Recipe Recipe Overview and Step Photos You’ll Love How Simple This French Silk Pie Recipe Is! It’s all done in three very easy stages — and I’ve got step photos below to walk you through the whole thing so it’s basically foolproof! Make the crust. Crush up the graham crackers in a food processor, mix the crumbs with melted butter and brown sugars, then press into your prepared bread pan or baking dish using the bottom of a measuring cup. A piece of parchment paper makes lifting the bars out SO much easier. Bake until set, then cool on a wire rack. Make the filling. Melt your bittersweet chocolate in a heatproof bowl over a double boiler on medium-low heat — or use a large microwave-safe bowl in second intervals, stirring often. In the bowl of a stand mixer fitted with the whisk attachment, beat your cream cheese and powdered sugar on medium speed until smooth. Slowly stream in the chocolate mixture and heavy cream. Beat on high speed 8-10 minutes, scraping the bottom of the bowl with a rubber spatula, until you hit stiff peaks and there are no white streaks. That silky chocolate filling is literally everything! Chill and Top! Spread the chilled filling into the crust, then pile on fluffy whipped cream and a light dusting of cocoa powder or gorgeous chocolate curls. French Silk Pie Time Savers If you're in a pinch for time, try substituting one of these shortcuts for their coordinating component in the pie. Simple Pudding Mousse This simple pudding mousse uses instant pudding and Cool Whip to make a fabulous pie filling in a hurry. Get the Recipe Graham Cracker Crust If you don't have chocolate graham crackers on hand, don't worry. This graham cracker crust would taste amazing with a French Silk Pie filling on top! Get the Recipe The Best Homemade Whipped Cream Recipe When I'm in a rush, I love to use Cool Whip from the store. But when I don't have any on hand, it's WAY easier just to make my own than it would be to pack all the kids in the car and take them grocery shopping with me. This homemade whipped cream comes together in a flash, and it won't deflate on you no matter how long you store it in the fridge. Get Recipe Tips, Swaps, and Frequently Asked Questions Okay, let’s talk about a few things that’ll make your next time making these bars even better! First — raw eggs. Traditional french silk pie uses raw eggs that get cooked in a medium saucepan over medium-low heat with the sugar, whisking constantly. You can absolutely do that here for a more classic texture. Place saucepan over heat and use a small bowl to temper your egg yolk if needed. If raw eggs make you nervous, the cream cheese version in this recipe is your BFF — especially during the summer months. Second — crust swaps! A store-bought pie crust, a flaky pie crust, or even a flaky crust from your own homemade pastry all work beautifully here. You could also use a store-bought pastry crust pressed into a conventional full sized oven-safe baking dish. And if you want to go full chocolate peanut butter pie bars mode, try swirling in some peanut butter — SO good! If you love bars like these, you might also adore this Chocolate & Salted Caramel Pie or this Easy Chocolate Mousse Recipe With No Eggs — both are absolutely dreamy for chocolate lovers! Ready to Make This Recipe? I literally can’t even handle how delicious these french silk pie bars are. Whether you’re making mini french silk pies in a muffin tin, a full k french silk pie for a crowd, or these glorious bars for your next dinner party, the taste of that chocolate filling will have everyone swooning. Baker’s Square who?! Be sure to check the end of this post and the printable version of the recipe for all the details. And if you’re a fan of indulgent no-fuss desserts, you’ll also love this Grandma’s Famous Chocolate Trifle and this stunning White Chocolate Raspberry Cheesecake — seriously, have to make this whole lineup. Now go make these bars and tag me! 🍫🙌 CLICK OVER TO DIXIE CRYSTALS TO GET THIS RECIPE Pumpkin Tres Leches Continue Reading Gingerbread Waffles Recipe Continue Reading Lofthouse Sugar Cookies Copycat Recipe Continue Reading Milk Chocolate Cupcake Recipe Continue Reading Cinnamon Sugar Baked Pumpkin Donuts Continue Reading Pumpkin French Toast Casserole Recipe Continue Reading Birthday Brookie Cookies Get Recipe Vanilla Crazy Cake Get Recipe Caramel Oreo Pie Get Recipe Smookies Get Recipe Black Forest Torte Get Recipe Continue to Content French Silk Pie Bars Recipe Yield: 16 Servings Prep Time: 30 minutes Active Time: 40 minutes Chill Time: 4 hours Total Time: 5 hours 10 minutes These French Silk Pie Bars deliver all the rich, velvety indulgence of a classic French silk pie in a convenient, grab-and-go bar format. A buttery almond-pecan crust serves as the base for a light and airy sugar-free chocolate filling, topped with fluffy whipped cream — making them a dreamy keto-friendly dessert with just 2–3g net carbs per bar. Print Ingredients For the Crust 1 cup finely ground blanched almond flour ½ cup finely chopped pecans 3 tablespoons unsalted butter, melted 1 tablespoon powdered erythritol Pinch of salt For the French Silk Filling 4 oz unsweetened baking chocolate, finely chopped 1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup powdered erythritol (or powdered monk fruit sweetener) 1 teaspoon pure vanilla extract 4 large eggs, room temperature (pasteurized recommended) For the Whipped Topping 1 cup heavy whipping cream 2 tablespoons powdered erythritol 1 teaspoon vanilla extract Optional Garnish Sugar-free chocolate shavings or cocoa powder dusting Instructions Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.In a medium bowl, stir together the almond flour, chopped pecans, melted butter, powdered erythritol, and salt until evenly combined and the mixture resembles wet sand.Press the mixture firmly and evenly into the bottom of the prepared pan.Bake for 10–12 minutes, until the edges are golden and the center looks set. Remove from the oven and let cool completely before adding the filling.Melt the unsweetened baking chocolate in a double boiler or in 30-second microwave intervals, stirring between each, until fully smooth. Set aside to cool to room temperature.In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for 3–4 minutes until very light and fluffy.Add the powdered erythritol and beat for another 2 minutes, scraping down the bowl as needed.Drizzle in the cooled melted chocolate and vanilla extract. Beat on medium until fully incorporated and silky.With the mixer running on medium speed, add the eggs one at a time, beating for 5 full minutes after each addition. This step creates the signature light, mousse-like French silk texture.Spread the filling evenly over the completely cooled crust and smooth the top with an offset spatula.In a clean, chilled bowl, beat the heavy whipping cream, powdered erythritol, and vanilla extract together on high speed until stiff peaks form.Spread or pipe the whipped cream evenly over the chocolate filling.Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.Using the parchment overhang, lift the slab out of the pan and place on a cutting board.Using a sharp knife wiped clean between cuts, slice into a 4x4 grid for 16 bars.Garnish with sugar-free chocolate shavings or a light dusting of cocoa powder if desired. Serve and enjoy! Notes Pasteurized eggs are strongly recommended since the filling is not heat-treated. Don't skip the beating time on the eggs — each 5-minute beat is what transforms a dense fudge filling into that iconic silky, airy texture. Sweetener tip: Use powdered (not granulated) erythritol or monk fruit blends, as they dissolve much better. Chocolate note: Unsweetened baking chocolate (100% cacao) keeps carbs very low while delivering deep, intense flavor — do not substitute milk or semi-sweet chocolate. Store bars in an airtight container in the refrigerator for up to 5 days, or freeze (without whipped topping) for up to 1 month.
Holy Cannoli! French silk is one of my top two favorite pies. Oh I must make this!! I’d totally love for you to come share this at my link party. 🙂 Reply
Whoa now. This is serious business. Chocolate overload, methinks–but that pie crust dipper picture with the chocolate pie dip on top–I may have licked the screen on that one. You’re a master dipper, Ashton! Reply
Love the pie dip, (French Silk is my favorite), love the pie crust dippers, love the blue finger nail polish! 🙂 Reply
Um. I don’t even know what to say to this. I don’t think I could just use one of the little pie crust dippers, I would probably be using a spoon! Reply
French Silk is one of my favorite pies!!! I am pretty sure I will eat all of this by myself when I make it:-) Reply
Love this! I’ve been wanting to try from-scratch pudding. This is great! You keep amazing me with your dips! Reply
Oh my goodness! My little man (20 months) just recently tried chocolate and he absolutely LOVES it…he also loves to dip everything! I am totally making this for him for Easter dessert! Reply
Oh YUM! I gained most of my baby weight by eating French Silk Pie Blizzards- I will have to save this recipe for a special treat now that I am trying to lose the baby weight, haha! Reply
Could this get any better?? Oh my gosh!! So yummy looking!I would love for you to share this with my Unveil Your Genius Link Party! (New linky every Thursday). Here’s this week’s linky link:http://taylornorris.blogspot.com/2012/04/unveil-your-genius-link-party-5.html Happy Friday! Reply
I cannot get enough of your dips! I think your obsession is rubbing off on me! Great recipe. Pinned! Reply
Oh My! This looks amazing! I would love for you to link up to my Linky Party via: http://ourdelightfulhome.blogspot.com/2012/04/show-me-what-you-got-linky-party-9.html to share this yummy recipe with my readers. Mrs. Delightfulhttp://www.ourdelightfulhome.blogspot.com Reply
I love a good makeover. I would love it if you linked it up to my new link party. http://momslifevents.blogspot.com/2012/04/show-off-mondays.html Can’t Wait to see what else you create. ~Taylor Reply
I love your blue fingernails! 🙂 Please link up to Foodie Friday Don’t forget to leave me a comment too! Reply
Wow, this looks and sounds amazing! I would love it if you would come link this up at my Pinworthy Projects Link Party. Reply
Wow! What an interesting new take on French Silk Pie! I love this idea! Thanks for linking up for Friday Favorites. I’m featuring you this week. Come by and grab my featured button if you’d like one. Reply
I love this twist on pie! My mom would make dippers with the scraps of pie crust dough when we were kids, and this use for them is absolutely perfect 🙂 Reply
I’m in Love!! I just found your blog, WOW! I love the idea of desert dips, pie is such a commitment and this dip offers the perfect solution (its like I’m not eating as much but you know I’m eating the whole pie 🙂 I can’t wait to try it…perfect for parties Michelle from http://www.mommyspinkielipgloss.blogspot.com Reply
This was a SUPER hit at the Dessert Social our parent group hosted for our teachers and staff at my daughter’s high school. AND, the amazement over the flavors and yumminess of the PB&J pop corn (https://www.somethingswanky.com/peanut-butter-and-jelly-popcorn/) was fun to see, too. I’ll come back to your site again and again to show the staff the love through food! Reply
