Recipes Desserts Cookies Bar Cookie Recipes French Silk Pie Bars Be the first to rate & review! 1 Photo These French silk pie bars are sooo good. They consist of a chocolate crust, followed by a chocolate mousse layer topped with whipped cream with just a little tang from cream cheese. You can't go wrong with these! By Sarah Brekke Sarah Brekke Sarah Brekke is a culinary professional with over 10 years of experience food media. With a background in both culinary and food sciences, she uses her skills to develop, test, and modify recipes to make them as tasty and practical as possible. Allrecipes' editorial guidelines Published on February 10, 2025 Tested by Juliana Hale Tested by Juliana Hale Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 40 mins Cook Time: 20 mins Chill Time: 4 hrs Total Time: 5 hrs Servings: 16 Yield: 16 2x2-inch bars Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. 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. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking pan. For crust, combine melted butter and 1/4 cup white sugar in a bowl. Add crushed crackers; toss to mix well. Press mixture into the bottom of the prepared pan. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali Bake in the preheated oven until crust is set, about 8 minutes. Cool completely on a wire rack. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali Prepare filling. Place chocolate in a bowl set over a large saucepan of simmering water (bowl should not touch water). Cook, stirring frequently, until chocolate is melted. Set aside to cool. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali 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, being careful not to let water touch the bottom of the bowl. Cook, stirring constantly with a spatula, until sugar is dissolved and egg mixture reaches 165 degrees F (74 degrees C), 5 to 7 minutes. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali Remove bowl from heat. Beat egg mixture with an electric mixer on high speed until light and fluffy and bowl has cooled down to room temperature, about 8 minutes. Add melted chocolate and 1 tablespoon vanilla; beat on low until combined. Increase speed to medium and slowly beat in butter, a few pieces at a time, until fully incorporated. Transfer mixture to a large bowl. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali Beat 1/2 cup whipping cream in a small bowl with an electric mixer on medium-high until stiff peaks form. Gently fold whipped cream into chocolate mixture until fully combined. Spread chocolate mixture evenly over the cooled crust and chill in the refrigerator until the chocolate mixture is nearly set, 20 to 30 minutes. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali Meanwhile, for topping, beat cream cheese in a bowl with an electric mixer on medium speed until smooth. Add 3 tablespoons white sugar, 1 teaspoon vanilla, 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. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali Spoon topping in mounds over chocolate filling and spread to an even layer. Return pan to the refrigerator and chill at least 4 hours to overnight before serving. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali Serve topped with chocolate curls or sprinkles. Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali I Made It Print Nutrition Facts (per serving) 405 Calories 31g Fat 28g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 405 % Daily Value * Total Fat 31g 40% Saturated Fat 19g 94% Cholesterol 111mg 37% Sodium 144mg 6% Total Carbohydrate 28g 10% Dietary Fiber 2g 8% Total Sugars 21g Protein 5g 10% Vitamin C 0mg 0% Calcium 57mg 4% Iron 3mg 15% Potassium 180mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.