French silk slab pie
Hi! If you love chocolate you’re going to love this French silk slab pie. It’s easy to make and totally customizable. What I mean by that is that the white whipped topping is like a blank canvas. Sprinkle it with cocoa powder, top it with chocolate (or whatever flavor you want) chips, top it with chocolate shavings, sprinkle it with colored sugar. I think for Valentine’s day I’ll use colored sugar and conversation hearts. In the pictures in this post I used red and yellow (homemade) colored sugar (team colors) for the Superbowl, even though this pie will be long gone by Sunday.
To make this yummy French silk slab pie, here’s what you’ll need:
1 box Pillsbury pie crusts
1 5.9 oz box Jell-o chocolate pudding mix
1 16 oz container Cool Whip
3 cups milk
1 tsp vanilla extract
2 tsp Hershey’s cocoa powder
Toppings (baking chips, sprinkles, etc.)
Let’s do this!
Let your pie crusts soften for 15 minutes, as directed on the box.
Preheat your oven to 450°.
When your crusts are softened, place them on top of each other on parchment paper (or a floured surface) and roll them out to a roughly 17×12 inch rectangle.
Place your pie crust on a 15×10×1 inch pan. Press it down into the corners and sides. Fold the overlapping crust under, even with the edges of your pan.
Use a fork to poke holes all over the bottom and sides.
Bake the crust in the preheated oven for 10-12 minutes, or until golden brown and completely baked.
Remove the pie crust from the oven and allow it to cool completely (about 15 minutes).
While your crust is cooling, mix the Jell-o pudding mix and milk in a medium sized bowl. Whisk together until thick (roughly 2 minutes).
Let the pudding mixture sit for 5 minutes and then fold in 1 cup of Cool Whip and add 1 tsp vanilla extract. Stir until combined. Resist the urge to eat all of your filling! I think I could grab a spoon and eat the whole bowl!
When your pie crust has completely cooled, spread the chocolate filling evenly onto the crust.
Next, spread the remaining Cool Whip on top of the chocolate filling.
Now the fun part! See that beautiful blank canvas I was telling you about? Top with Hershey’s cocoa powder and any additional toppings that you wish! Here I added chocolate chips and colored sugar.
Place your slab pie in the refrigerator for 3 hours to allow it to completely set.
I hope you had fun making this pie! All you have to do now is cut yourself a slice and enjoy!
Thanks for stopping by!
French Silk Slab Pie
Ingredients
- :
- 1 box Pillsbury pie crusts
- 1 5.9 oz box Jell-o chocolate pudding mix
- 1 16 oz container Cool Whip
- 3 cups milk
- 1 tsp vanilla extract
- 2 tsp Hershey’s cocoa powder
- Toppings baking chips, sprinkles, etc.
Instructions
- Let your pie crusts soften for 15 minutes, as directed on the box.
- Preheat your oven to 450°.
- When your crusts are softened, place them on top of each other on parchment paper (or a floured surface) and roll them out to a roughly 17×12 inch rectangle.
- Place your pie crust on a 15×10×1 inch pan. Press it down into the corners and sides. Fold the overlapping crust under, even with the edges of your pan.
- Use a fork to poke holes all over the bottom and sides.
- Bake the crust in the preheated oven for 10-12 minutes, or until golden brown and completely baked.
- Remove the pie crust from the oven and allow it to cool completely (about 15 minutes).
- While your crust is cooling, mix the Jell-o pudding mix and milk in a medium sized bowl. Whisk together until thick (roughly 2
- Let the pudding mixture sit for 5 minutes and then fold in 1 cup of Cool Whip and add 1 tsp vanilla extract. Stir until combined.
- When your pie crust has completely cooled, spread the chocolate filling evenly onto the crust.
- Next, spread the remaining Cool Whip on top of the chocolate filling.
- Top with Hershey’s cocoa powder and any additional toppings that you wish.