Reviewed: Mar. 10, 2012

This recipe is epic! I used it to make a chocolate banana cream pie, and it turned out amazing. I accidentally used 3 whole eggs instead of just the yolks, but I don't think it made a difference. I also followed other reviewers' recommendations and used 4 tablespoons of cornstarch instead of three. I will definitely be making this again!

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Reviewer:

Shayla

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Albany, Oregon, USA

Reviewed: Mar. 4, 2012

After reading a few reviews, I decided to bake this with tweaking this recipe a little bit: as mentioned I added 4 egg yolks, 4 heaping spoonfuls of cornstarch, 2 cups of heavy cream and 1 cup of milk. I followed the rest of the recipe as it was. I did have to stir it for a good 10 mins at least, I didn't time myself, but you will see that the mixture thickens up and becomes non liquid - so you know it's ready! I wanted to make mini cakes, so I put the mixture in a pastry shell (I used Keebler ready crust Graham pack of 6, this made 12 mini cakes!). For the topping I decided to make a meringue topping, 4 egg whites, 1/8 cream of tartar, 6 tablespoons of sugar and beat until soft peaks form. Put the meringue on the mini cakes and bake at 350 for about 5-6 mins til golden. Let them cool down in the fridge. ....Let me tell you, they were delicious!

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Reviewer:

nella114

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Feb. 24, 2012

Nothing special,too dense

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Reviewer:

Kathi

Reviewed: Feb. 15, 2012

I lived in Minnesota for 20 years and still remember my first taste of Chocolate Silk Pie. Oh my. Since moving to NY state I've tried at least 2 dozen recipes in hopes of duplicating it. This is the closest in terms of the extremely rich chocolately taste. Almost TOO rich, but with whipping cream on top or meringue, whichever you prefer, it's perfect. Cut thin slices & serve with black coffee to cut the sweetness, cause it really is rich. BTW, I had NO problems at all with this setting up. Just be sure to bring to a FULL BOIL like it says. I did not add or delete anything in the recipe and it perfectly filled a prebaked 9" crust without overfilling. Anne

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Reviewer:

cohenpr

Reviewed: Feb. 13, 2012

Delicious and so easy to make...it was a hit at my family dinner!

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Reviewer:

lkorenak103

Reviewed: Feb. 12, 2012

The first time I made this pie was for Thanksgiving, the pie was a hit! I also used 4 Tbsp of cornstarch instead of 3 and the pie set up nicely! I am making the pie again for a dinner next weekend and am sure I will use this recipe for years to come!

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Reviewer:

iwsthere

Cooking Level: Intermediate

Home Town: Girard, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Feb. 4, 2012

This recipe turns out wonderful. I did like most added an extra egg yoke and another table spoon of cornstarch. I also cut the milk by 1/4 cup. It tasted heavenly. I topped it with the meringue II. All we need was graham cracker crumbs and our camp fire :).

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Reviewer:

Janmomto2

Reviewed: Jan. 18, 2012

The longer it sits, the better it tastes. It's very rich. The chocolate almost tastes like brownie batter.

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Reviewer:

Korcakes

Reviewed: Jan. 7, 2012

This was a great recipe. I tried it out today and my one year old daughter could not shovel it into her mouth fast enough. Also then montage of boys that I have at my house seemed to really enjoy it. I did use 4 tablespoons of cornstarch yet followed the rest of the recipe to the t. It was amazing and I am going to make this recipe again.

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Reviewer:

jillian.tripp

Reviewed: Jan. 3, 2012

I tired making this last night. I did the option of adding 4 tablespoons of cornstarch as some suggested but it is still looking like liquid in the pie shell. How long does it take to solidify? Should I put it in the freezer? I'm ready to try this pie but looks like it won't thicken.

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