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My review
French Silk Chocolate Pie I
Ruth
"This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like."
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Ingredients
2 h 20 m servings 294 calsOriginal recipe yields 8 servings (1 8-inch pie)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
- Refrigerate at least 2 hours before serving.
Footnotes
- Editor's Note:
- This recipe contains raw eggs; some stores sell pasteurized-in-the-shell eggs which would work well in this recipe. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.
Nutrition Facts
Per Serving: 294 calories; 20.6 g fat; 27.3 g carbohydrates; 3.2 g protein; 77 mg cholesterol; 183 mg sodium. Full nutrition
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Reviews
Read all reviews 447509 Ratings
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Most helpful positive review
2/12/2008
The first recipe for French silk pie is incomplete, that is why there is not enough filling for a full pie. After you cream the ingredients listed you are supposed to whip the whites of the two ...
Most helpful critical review
4/24/2006
1 inch of filling does not a pie make! I gave the recipe 3 stars. The taste and texture are incredible BUT there isn't enough filling for a standard 9 inch pie shell. The filling needs to be dou...
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2/12/2008
The first recipe for French silk pie is incomplete, that is why there is not enough filling for a full pie. After you cream the ingredients listed you are supposed to whip the whites of the two ...
2/15/2008
The trick to getting a silky, not soupy and grainy filling is to beat it on HIGH speed for at least 3 minutes per egg WITH THE WISK ATTACHMENT, NOT THE PADDLE IF YOU USE A STAND MIXER!!! I used ...
4/24/2006
1 inch of filling does not a pie make! I gave the recipe 3 stars. The taste and texture are incredible BUT there isn't enough filling for a standard 9 inch pie shell. The filling needs to be dou...
12/29/2007
Yes, this pie is "thin" on the filling as one reviewer commented, but because it is dense and very rich, and I always top this with sweetened whipped cream and garnish with chocolate curls whic...
3/16/2007
"Mom, next Wednesday is pi day and we have to make a pie for math class!" my daughter told me last week. "My teacher's favorite pie is French Silk and I told him we would make one." I sadly to...
9/17/2009
OMG this thing was awesome and OH SO EASY! If you REALLY do what the recipe says you will have no problems at all. It was so light, so fluffy and sooooo amazingly simple. I will never by a pi...
12/30/2005
I made this for Christmas dinner and it went over really well. The key is to beat each egg for the full five minutes. I started to worry that it would still be gritty, but after beating each e...
4/8/2002
AWESOME!! I made this for a church function. By far the youngest lady, my pie had the most compliments. I made my own choc. cookie crust and topped with whipped cream. Next time I'll leave the w...