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French Silk Chocolate Pie I

In this video, you’ll see how to make a top-rated recipe for French silk chocolate pie. So rich and delicious, this no-bake pie is also incredibly quick and easy to prepare. Beat the chocolate mixture until it’s fluffy, silky, and thick, and spoon it into a baked pie shell. Then just give your pie some time to set in the refrigerator, and it’s ready to be devoured! This chocolate pie is always a crowd-pleaser for Thanksgiving and Christmas dinner. Watch the video, then get the 5-star recipe for Ruth’s French Silk Chocolate Pie I. Garnish each silky slice with whipped topping and a sprinkle of walnuts.

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I have made this pie a hundred times or more and it is the BEST! I use a chocolate cookie crust and top it with whipped cream made with cocoa and powdered sugar.

  • jessie james

If beaten long enough the eggs will 'cook' with the sugar. there is a chemical cooking just the same as using lemone juice etc on raw fish it also chemically cooks it

  • Pasadena girl

I too have made this Pillsbury cook off recipe for decades. If you coddle the eggs and then chill them before using then you have pasteurized them. USDA guidelines describe coddling as putting the whole room temperature eggs ( in the shell) in water that is not yet boiling (about 150 degrees) for a few minutes. Then take them out and refrigerate them before using. Alternatively some restaurant supply stores whole pasteurized eggs by the quart. Either of these methods allows you to serve this dish to guests without worries of salmonella.