Recipe by: joan Spinasanto
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This is a great pie and only requires a few preparation “must dos” go guarantee it turns out perfect. I think the texture of the sugar (or lack there of) is critical. As other reviewers noted, t...
I wanted this to turn out right so badly, since this is my husband's favorite...I followed the directions precisely, (including the minimum of 5 minutes of beating for each egg), all my ingredie...
This is a great pie and only requires a few preparation “must dos” go guarantee it turns out perfect. I think the texture of the sugar (or lack there of) is critical. As other reviewers noted, t...
Undescribably delicious!!! I could smell my motor burning on my hand mixer after the 2nd egg. This pie definitely encourages me to buy a Kitchen Aid. The first time I made this pie, I beat ea...
Oh, man! Is this pie ever amazing!! I whipped up three of them for a party, and two of them were eaten before DINNER was served!! It is vital that each egg be beaten for at least five minutes......
This is THE BEST chocolate silk pie I’ve ever made and the photo just does not do it justice. The pie is very firm due to refrigeration, but the texture is as smooth as silk and it melts in you...
This recipe is similar to one I used to use from the Better Homes and Gardens cookbook -- but they stopped publishing it because of the raw egg content. Of course, I lost the recipe I had! It'...
So Delicious! Beating after each egg is essential, it changes the texture completely. A friend suggested that I use superfine sugar next time to make it even smoother.
I'm giving this recipe 5 stars based on the feedback I received from others who ate it, because I personally am not a big chocolate lover. I made it for a co-worker's birthday who is a chocohol...
Awesome pie. Granulated sugar can be put in a food proccessor to make super fine sugar, longer the proccssed, the fine the sugar.