Introduction

Pie Bars offer a delicious, easy-to-make alternative to traditional pies, combining a buttery crust, rich chocolate filling, and fluffy whipped topping. This French Silk Pie Bars recipe is perfect for chocolate lovers seeking a creamy, silky dessert in convenient bar form.

A square dessert bar with three layers is shown on a white marbled surface. The bottom layer is a crumbly, light beige crust. The middle layer is a thick, smooth, and dense chocolate mousse colored dark brown. The top layer is a generous swirl of bright white whipped cream that looks soft and fluffy, sprinkled with fine, dark chocolate shavings. Pieces of this dessert are closely placed in the background, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (Gluten-free flour may be used as a substitute)
1/2 cup unsalted butter, melted (Salted butter can be used with less salt added)
1/4 cup granulated sugar (for crust)
1/4 teaspoon salt (Use less if using salted butter)
1 cup semisweet chocolate chips (Dark chocolate can be used for a less sweet flavor)
1/2 cup unsalted butter, softened (Ensure butter is at room temperature)
3/4 cup granulated sugar (for filling)
1 teaspoon vanilla extract (Almond extract can be used for a twist)
3 large eggs (Ensure they are fresh)
1 cup heavy whipping cream (Non-dairy heavy cream substitutes may also work)
2 tablespoons powdered sugar (Use less for a less sweet variant)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and generously grease a 9×9-inch baking pan.
Step 2: In a bowl, combine the flour, melted butter, granulated sugar, and salt. Press this mixture evenly into the bottom of the prepared pan.
Step 3: Bake the crust for 15–18 minutes, or until golden brown. Remove from oven and let it cool completely.
Step 4: Place the semisweet chocolate chips in a microwave-safe bowl. Heat in short intervals, stirring between each, until the chocolate is smooth and slightly cooled to the touch.
Step 5: In a mixing bowl, beat the softened butter and 3/4 cup granulated sugar together for 3–5 minutes until the mixture is light and fluffy.
Step 6: Gently fold the melted chocolate and vanilla extract into the butter-sugar mixture until smooth and well combined.
Step 7: Add the eggs one at a time, mixing well after each addition for about 3 minutes, until the mixture achieves a silky texture.
Step 8: Pour the chocolate filling over the cooled crust, spreading evenly to cover all corners of the pan.
Step 9: Using a mixer, beat the cold heavy whipping cream with powdered sugar until stiff peaks form.
Step 10: Spread the whipped cream evenly over the chocolate layer. Cover the pan and refrigerate for at least 4 hours, or preferably overnight, to set firmly.
Step 11: Once set, cut the pie bars into squares using a warm knife for clean edges before serving.

Tips & Variations

For a nutty twist, add finely chopped toasted nuts on top of the whipped cream before chilling.
Use almond extract instead of vanilla for a unique flavor variation.
Swap out semisweet chocolate chips for dark chocolate to reduce sweetness.
Ensure butter is softened, not melted, when creaming with sugar to achieve the right texture in the filling.
Chill the pan before beating the heavy cream to help it whip faster and hold peaks better.

Storage

Store the pie bars covered in the refrigerator for up to 3 days to maintain freshness. For longer storage, they can be frozen in an airtight container for up to one month; thaw in the refrigerator before serving. To reheat, allow bars to come to room temperature for best texture, but they are delicious served cold as well.

How to Serve

A close-up image of a square dessert piece with three layers: the bottom layer is a light-colored crumbly crust, the middle layer is a thick and smooth chocolate mousse, and the top layer is a fluffy white whipped cream with swirls. The whipped cream is decorated with thin dark chocolate shavings scattered on top and around the dessert. The dessert pieces are placed on a white marbled surface, showing a soft and inviting texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter but reduce or omit the added salt in the crust to balance the flavors.

Is it safe to use raw eggs in this recipe?

This recipe requires fresh eggs that are thoroughly mixed into the filling and baked lightly in the crust step. If concerned about raw eggs, use pasteurized eggs for safety.