Comments on: French Silk Pie

By: laurelg1

laurelg1 — Tue, 22 Nov 2011 22:05:59 +0000

It calls for three ounces, so you would to divide a 10 ounce bar into thirds… If you have a scale, you can better break it down to three ounces.

By: Toni

Toni — Tue, 22 Nov 2011 21:56:59 +0000

I really want to make this for Thanksgiving! But the unsweetened chocolate squares I have are 10 oz. each. Do I use 3 of those or should I use 1/3 of a square? Thanks!!

By: Aidyl

Aidyl — Sat, 11 Jun 2011 01:27:25 +0000

Chocolate Silk Pie is my favorite…ever. Thanks for posting this recipe!

By: laurelg1

laurelg1 — Sun, 12 Dec 2010 12:55:03 +0000

Hmm, I haven’t had that happen before, but I also beat the butter and sugar for a while making it very fluffy before adding the eggs. Be careful that you aren’t heating the chocolate too long either. Even if there a small chunks of chocolate, don’t continue to heat it, just stir until it all melts.

By: Sarai

Sarai — Sun, 12 Dec 2010 04:42:58 +0000

I have made this pie a few times and it is delicious and always a big hit with me and my boyfriend’s families. The only problem I have is that the filling become very stiff and will ‘flake’ off when I try to cut it. Is this normal? Any suggestions on how I can keep it from getting so stiff? Could it be that I am beating the egg too long?

By: French Silk Pie. « a foodie from the boonies.

French Silk Pie. « a foodie from the boonies. — Thu, 25 Mar 2010 14:41:30 +0000

[...] wanted to use this recipe, in keeping with my declaration to start testing some of the recipes I’ve tagged on delicious. [...]

By: laurelg1

laurelg1 — Thu, 19 Nov 2009 18:17:02 +0000

When I make it according to this recipe, I always have enough for two pies. I fluff the filling quite a bit with the mixer. I actually end up spooning the filling into the crust and smoothing out before topping with whipped cream.

By: Nancy

Nancy — Thu, 19 Nov 2009 17:40:25 +0000

Beautiful pie!
I made a French silk pie using the Pillsbury winner recipe (called for 1 cup of butter). The pie was fine but was only about 1 inch and looked skimpy in a 9 inch pie shell. Is there something I am doing wrong in the preparation that would cause the pie filling to have less volume?

I am making this pie for Thanksgiving and thought about doubling (or increasing it by half) to have more filling. Have you tried doubling this recipe–if so, did you double all ingredients and were the results as good as making a single recipe. Thank you!

By: lavienouveau

lavienouveau — Sat, 07 Nov 2009 22:44:49 +0000

this looks to die for!

By: laurelg1

laurelg1 — Fri, 18 Sep 2009 20:04:47 +0000

I use pasteurized eggs when making this pie. Granted, yes they are still raw, but the idea of the pasteurization is to heat the bacteria out… and there are mixed views regarding using eggs like this. I will tell you that I have seen several recipes for “French Silk Pie” that changes the method in preparation to not using raw eggs. I will check on that recipe and post it if I can. Thanks for your comment!