The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 23, 2009
Just made this. Took a little lick of it, and it's good, but gritty. I followed the advice of some of the other comments and tryed to beat the eggwhites until stiff peaks formed, but I wasn't sure what to do with the yolks so just left them out. I also used cocoa powder instead of melted chocolate to make it a bit easier. So.... not sure if the grittiness will still be there once it sets in the fridge.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 14, 2009
as others suggested - I doubled everything EXCEPT the chocolate. Use the paddle for butter and sugar. It will still be a bit grainy even after 10 minutes of mixing, but it works out after you add the eggs. I also switched to wisk attachment for the eggs and beat for several minutes after each egg...just like Popping Fresh French Silk! MMMmmm
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 12, 2009
I gave this recipe 4 stars only because further directions were needed. This was my first time to make a chocolate silk pie, so i was not sure what to expect. First, doubling is necessary. Second, I used Ghirardelli semi-sweet baking chocolate bars(the entire 4oz bar). I expected the grittyness to disappear once it had been whisked on high for 15 minutes, but it was not. The grittyness does not go away until you have added and whipped all your eggs into the mix for each 5minute period. Dont give up it will go away! (Also scrape the sides of the bowl in-between eggs to insure all sugar is in the mixture).I used a pastry shell and did not use graham cracker crust, as this pie is so decadent it really calls for a buttery flaky crust. If you use the semi sweet chocolate you can cut back on the sugar some as it can get very sweet. The pie set nicely in the fridge as hoped. Garnish with whip topping piped around the edges and a sprinkle of chocolate shaving for a pie that looks as good as it tastes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 4, 2009
Here are a few tips that will cook your eggs and fix the grainy texture of this recipe. Double ingredients, reduce sugar to 2/3 cup + 1TBS. Replace unsweetned chocolate with 5 oz milk chocolate. DIRECTIONS: 1)In a double boiler, melt your chocolate until smooth. Remove and allow to COMPLETELY COOL! 2)In a grease free bowl add the egg whites and the 2/3 cup of granulated sugar. Mix well. Take a wet pastry brush and brush down the sugar that have set on the sides of the bowl. Place the bowl over a pot of simmering water and whisk occasionally until it reaches 160 degrees. 3)If you notice chunks of cooked egg or crystallized sugar in the meringue mix, take a mesh strainer and pour the mixture through. 4) whisk the egg whites until stiff peaks form and the egg whites are cool to the touch... about 15- 20 minutes. Meanwhile, in a double boiler whisk the egg yolks,1 TBS heavy cream and 1 TBS sugar until well blended. Whisk constantly over low heat until it registers 160. 5)When meringue has formed stiff peaks and is cool, take a rubber spatula and GENTLEY FOLD your COOLED chocolate to the meringue until blended. 6)In a separate bowl, cream the butter for about 3 minutes. Add the vanilla. Add egg yolks until well blended. FOLD into the chocolate meringue until well blended. 7) Spoon filling into a prepared COOL pie shell. Put into the fridge and let set overnight. After 2 hours in the fridge cover with plastic wrap. HOPE THIS HELPS!!
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Cooking Level: Expert

Living In: Oxnard, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Photo by jaana
Reviewed: Oct. 20, 2009
This is a really delicious pie, that got a seal of approval from my husband with a fairly discerning palate. I doubled the recipe as some reviewers suggested, and used two bars of Ghirardelli 60% dark chocolate. This gave me a delicious, very rich and velvety result, but not "heavy." I think when I revisit this recipe, I will try to do what Barb said in her review, and beat the egg whites with sugar to a meringue before adding, to get a "fluffier" result. The only reason I gave this recipe 4 stars instead of 5 is because the instructions are a little unclear on this matter. It's really delicious, though, especially with a chocolate cookie crust and home-made whipped cream!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 19, 2009
Like, wowwwwwwwwwwwww. So good and so simple, I made it in less than 15 minutes since I popped it into the freezer. I followed what someone else said and whipped the egg whites into meringue before folding it in, made sense to me. I used cocoa powder since the choc. chips I had on hand just wouldn't melt for some reason... Had to add 2 tbsp hot water to smooth the end out since the cocoa powder made it a paste but afterwards, everything went smooth and ended up being super awesome. Will use lesser butter/sugar/cocoa powder the next time though P.S: Didn't use a pie crust since I was too lazy to make one, didn't need one anyways since you can just scoop this into a bowl and make it like a fancy pudding
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Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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The reviewer gave this recipe 1 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 3, 2009
I was excited to try this recipe and sorely disappointed. I did my best to follow the recipe to the letter. It tasted ok but the texture was really gritty from the sugar. Also, my husband refused to eat it with the raw egg in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 2, 2009
This turned out really great. I did double the recipe and made a the healthier graham cracker crust from this site. I also used light butter and beat for 5 minutes in my stand mixer after adding each egg. Very Very rich but so Good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 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 pie in a box again. (Not that I ever did, but if I know someone is about to I'll bring this myself since in my husband's family this is the pie of choice.) First thing - melt the butter a bit. It is important that the butter is room temperature, i.e. very soft. Mine was quite soft and so when I whipped it, it whipped up quickly and easily. I added the sugar very slowly and you could see the mixture turning white as the recipe said you wanted it to. If it doesn't turn white you haven't whipped it enough! Finally, add the eggs one by one. As each egg was added, it did appear to thicken a bit. But as the recommended five minutes elapsed it returned to fluffy and then got even fluffier. Added the next egg and it was the same thing again with an even fluffier result in the end. Only place I deviated was using a chocolate cookie crumb pie crust. Added a layer of fresh whipped cream just before serving and we were all absolutely thrilled with this pie!
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 14, 2009
Followed the recipe as written, and it tasted great, despite being a bit dense. (Should have read the reviews first!) Next time, I will follow the advice to whip the egg whites seperately before folding into the chocolate mixture-- will certainly do the trick!
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 9, 2009
This was absolutely fabulous!!! The whole family loved it and it was easy to make! Thank you.
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Cooking Level: Beginning

Home Town: Glendale, Arizona, USA
Living In: Cumming, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 20, 2009
Mmmm... delicious for this chocoholic like me. I followed the recipe except for the chocolate, I just melted some chocolate chips. Also before I put it in the crust I added some cool whip to the mixture to make the pie fuller. Was delicious and will definately be a regular!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 31, 2009
A few secrets. Use only real butter, some margarines work but its hit and miss. Second, if you have a stand mixer, set it to cream the butter and sugar and walk away, seriously. I have fallen asleep waiting before...LOL. It will be very very soft, but the granuals in the sugar will be completely broken and smooth. Scrap the beaters and put the bowl in the fridge to reset the butter and when it is cold and firm again contiue the recipe as follows. Also do not replace chocolate squares with cocoa powder it will not set right every time. It will be smooth as silk and set every time. We have been making this pie for every celebration for 50 years and running. LOL. Die hard chocolaholics...LOL
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 19, 2009
Not enough filling to fill up pie so I doubled but then when it did not really set up too well but remained mostly chocolate soup. It could have been me but I probably wouldn't try again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 6, 2009
yummy and rich! doubled filling for one 9-inch crust. added egg yolk to heated chocolate to kind of "cook" it a little bit. Whipped for very long time in kitchen aid so there would be no grainy-ness
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 21, 2009
UPDATE: MY (NOW) FIANCE'S PARENTS FROZE LEFTOVERS. WHILE I WAS VISITING THIS WKEND., I HAD A SLICE. NOW THE TEXTURE IS JUST PLAIN W-I-E-R-D!!! Great pie! Made 2 pies last night - this pie & a coconut cream pie. I brought both to my parents & bf's parents dad's day get-2gethers. I pretty much followed Ruth's direct. to the ltr. EXCEPT for dbl. the ingred. in order to fill a 9 in. pre-baked pie shell. Dbl. everything worked perfectly!!! After carefully reading the many reviews here, I have a few suggest. 1st, BE SURE your butter & eggs are RM. TEMP. (esp. the butter - it creams much easier this way). 2nd, BEAT THOROUGHLY after the add. of EA. egg!!!! I used my KitchenAid for this. As Gloria Lee directed, I 1st used the paddle attachment to cream my butter/sugar/choc. (it is also VERY impt. to allow your choc. to cool COMPLETELY - I melted my baking sq. in a dbl. boiler, then refilled the bottom pan w/ cold H2O & a few ice cubes), then removed the paddle, replaced it w/ the whisk attachment & beat EACH egg on HIGH speed for 5 min. The end result was perfectly whipped filling w/ no gritty text.! B4 serving (I covered everything w/ plastic wrap & refrigerated overnight), I generously topped my pie w/ Reddi-whip, choc. curls & a lt. sprinkling of baker's cocoa. My bf really liked this (he didn't touch the coconut pie lol!). Altough he prefers a less "rich" pie, he thinks this is worthy of making again. Thx. for sharing Ruth :)
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Photo by Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA
Living In: Elgin, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: May 24, 2009
YUMMY! This was easy and a hit with the kids. I used a graham cracker crust instead of the pastry crust. I use fresh eggs from my chickens and I always think that makes a difference from processed store-bought eggs. They whip up better and make a much more fluffy consistency. I will make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 10, 2009
Absolutely delicious! I made the recipe exactly according to directions using my standing mixer with the whisk attachment for the eggs and it perfectly filled my 8-inch pie crust and wasn't the least bit grainy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 2, 2009
I made this for my husbands birthday and we loved it. I doubled the filling for a 9 inch pie. Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 13, 2009
Best I've ever had!
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