This French Silk Pie with Pretzel Crust is sweet, salty, and luscious!! Adding a pretzel crust to a classic chocolate pie provides pure bliss with every bite!

Overhead view of French Silk Pie with Pretzel Crust

French Silk Pie with Pretzel Crust

Some recipe challenges throw me for a loop like this month’s Improv Challenge hosted by Kristen of Frugal Antics of a Harried Homemaker. Fish and Chips? What does a baker do with this? I know the hubby would have liked a tuna casserole topped with potato chips, but I just couldn’t go there. With a little brainstorming, my sweet tooth led me to a pie crust made with Goldfish Pretzels…and I filled it with my family’s favorite French Silk pie filling with chocolate curls made from semi-sweet chips (I gave them a couple options…and they all picked the richest most decadent filling…duh).

Did you all know I met Kristen in Orlando at the Food Blog Forum? She’s as sweet as can be. And I hung out with my buddy, Kim, of Cravings of a Lunatic, too.

Side view of French Silk Pie with Pretzel Crust topped with whipped cream and chocolate curls


Tips for Food Bloggers:

Here are some of the most useful pointers I learned at this excellent food blogger conference:

  • Don’t be shy…approach sponsors and sell yourself and your blog. I need to follow the lead of my ultra-smooth and savvy blogger friends.
  • Bring a decent camera…my iPhone took less than desirable photos, especially indoors. Bring chargers, cords, extra memory cards.
  • Know what you want to say when formulating a blog post…create a mood, feeling, voice, and message.
  • If you’re a bit camera shy, make a how-to video using snapshots…and set it to music.
  • Experiment with directional lighting…see what effect you prefer.
  • Try out different textured backgrounds…explore your home improvement stores for flooring samples, tile, etc.
  • Clear your site of broken links for better SEO (try Free Broken Link Check).
  • Don’t duplicate content…either in post titles or content.
  • Make sure you have Google authorship of your blog.
  • Optimize your website for mobile devices (a large % of your page views are via mobile devices)
  • On Pinterest: post to group boards, post in the evening or night, use vertical photos, and tag your photos

I will be attending IFBC in Seattle in May and Mixed in Virginia in November. Hope to meet some of you very soon!!!

Liz, Kim and Kristen posing at a Whole Foods event

Tips for Making a French Silk Pie

On to the pie! I’ve been making a classic French Silk Pie for years and it’s fun to shake up the recipe just a bit.

  • I crushed the fish-shaped pretzels and mixed the crumbs with brown sugar and butter before pressing the mixture into a 9-inch pie plate. The crust was baked, then filled with the most decadent chocolate filling you can imagine.
  • The French Silk pie filling is not for the faint of heart since the ingredient list calls for a large quantity of butter, raw eggs, and chocolate that whip into a velvety chocolate ambrosia.
  • I sent the hubby to the market to find pasteurized eggs…I was going to serve this diet buster to my neighbors and didn’t want to be the cause of a salmonella outbreak. Safest Choice is the brand of pasteurized eggs I (er, helpful hubby) can find locally.
  • Make sure to use room temperature butter, otherwise, it will be very difficult to obtain the silky smooth texture needed.
  • This dessert combination gives those who crave the sweet-salty combo a reason to swoon. One of my sweet girlfriends boldly declared, “This is the best thing you’ve ever made.” The whole gang seemed to enjoy a sliver of pie along with glasses of sangria…as we gathered on our friends’ deck with a lush garden view to relax, laugh, and tell tales. Summer is off to an excellent start.

French Silk in Pretzel Crust Recipe

French Silk in Pretzel Crust Recipe

Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Yield 8 servings

The classic French Silk Pie with a sweet salty pie crust



  • 1 1/4 cups crushed pretzels (regular shapes or Goldfish)
  • 3 tablespoons brown sugar
  • 1/4 cup melted butter


  • 1 baked 9-inch pastry shell, cooled
  • 12 tablespoons (1 1/2 sticks) butter, at room temperature
  • 1 cup Imperial brand granulated sugar
  • 3 ounces unsweetened chocolate, melted and cooled
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup heavy whipping cream


  1. Preheat oven to 350º. Spray pie plate with non-stick spray and set aside.
  2. Mix pretzels, brown sugar and butter. Pat into pie plate. Bake for 8 minutes and cool completely.
  3. In the bowl of a stand mixer with the paddle attachment, cream butter and sugar for about 2 minutes, till light and fluffy. With mixer running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for 5 minutes after each addition. Pour filling into cooled crust. Cover with plastic wrap, and chill for at least 4 hours.
  4. Before serving, whip one cup of heavy cream, adding sugar and vanilla to taste. I also add an envelope of Whip-It to stabilize the cream. Garnish with chocolate shavings if desired.

Nutrition Information:


8 servings

Serving Size:

1 slice

Amount Per Serving: Calories: 450Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 124mgSodium: 217mgCarbohydrates: 48gFiber: 3gSugar: 32gProtein: 7g


Please leave a comment on the blog or share a photo on Pinterest