Salted Dark Chocolate French Silk Pie with Olive Oil Whip

A rich, silky dark chocolate French silk pie made with Alter Eco chocolate and topped with a salted olive oil whip — your new Thanksgiving showstopper.

This Thanksgiving, skip the predictable pumpkin and serve something unforgettable. This Salted Dark Chocolate French Silk Pie is rich, silky, and impossibly smooth — the kind of dessert that stops conversation mid-bite. Made with Alter Eco dark chocolate and topped with a lightly salted olive oil whip, it’s a modern twist on a classic that’s as decadent as it is easy to love. The best part? It’s a make-ahead dessert that tastes even better the next day — perfect for a low-stress holiday menu.

Crust
1 ½ cups chocolate wafer crumbs
6 tbsp unsalted butter, melted
2 tbsp sugar
Pinch of salt

Filling
2 bars Alter Eco Classic Blackout Bars
¾ cup unsalted butter, softened
¾ cup sugar
1 tsp vanilla extract
3 large eggs, room temperature

Olive Oil Whip
1 cup heavy cream, cold
1 tbsp extra-virgin olive oil
1 tbsp powdered sugar
Flaky sea salt, for garnish
Shaved Alter Eco chocolate, for serving

Heat the oven to 350°F. Stir together the wafer crumbs, melted butter, sugar, and salt until evenly coated, then press the mixture firmly into a 9-inch pie dish. Bake for 8–10 minutes, just until set. Let cool completely.

Melt the chocolate gently over a double boiler or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly. In a stand mixer, beat the butter and sugar together until pale and fluffy, about 2–3 minutes. Beat in the melted chocolate and vanilla.

Add one egg at a time, beating for a full 5 minutes between each addition. This long beating time gives the filling its airy, mousse-like texture. Once all three eggs are incorporated and the mixture looks silky and light, spread it into the cooled crust. Chill for at least 4 hours, preferably overnight, until set.

Whip the cream and powdered sugar to soft peaks, then drizzle in the olive oil and continue whisking just until billowy. Pile over the chilled pie and finish with flaky sea salt and chocolate shavings. Serve cold with an extra drizzle of olive oil if you’re feeling fancy.

Between the buttery crust, airy chocolate filling, and salted olive oil whip, this pie brings a new kind of comfort to the Thanksgiving table. It’s indulgent but balanced — the deep richness of Alter Eco dark chocolate meets a whisper of salt and fruitiness from good olive oil. Make it a day ahead, take the compliments in stride, and consider pumpkin officially dethroned.