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French Silk Slab Pie

Servings: 20

Ingredients

Crust

  • 1 (14 to 15 oz.) pkg. refrigerated pie crusts (2 ct.)

Filling

  • 2 C. unsalted butter, softened
  • 3 C. sugar
  • 4 oz. unsweetened baking chocolate, melted & cooled
  • 1 T. vanilla
  • 1 (16 oz.) carton egg substitute

Toppings

  • 1 (8 oz.) container whipped topping, thawed
  • 1 milk chocolate candy bar

Instructions

  • Soften the pie crusts at room temperature as directed on package then preheat the oven to 450 degrees. Unroll both crusts and overlap them in the center of a 12 x 17 x 1" baking pan. With your hands, press the pastry over the bottom, into the corners, and up the sides of the pan, patching as needed to make one crust; poke fork holes all over the bottom and sides of the crust. Bake for 10 to 12 minutes or until light brown. Cool completely.
  • To make the filling, beat the butter and sugar together on medium-high speed in a big mixing bowl until light and fluffy, 6 to 7 minutes. Beat in the chocolate and vanilla until well combined. Add about 1/2 cup of egg substitute at a time, beating well after each addition, until all has been added and the mixture is smooth. Cover and chill the filling for 2 to 3 hours.
  • Spread the chilled filling evenly over the cooled crust and spread the whipping topping evenly over the top. Grate the candy bar over the top (or make chocolate curls) before serving. Store leftovers in the fridge.