Reviewed: Nov. 20, 2011

In all my years of baking I have never made a French Silk Pie. My new DH loves them, so of course I had to make one for him. Look no further. This is the one to use. I did not change a thing. Excellent!

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Reviewer:

kel7298

Cooking Level: Expert

Home Town: Hearne, Texas, USA

Living In: Bryan, Texas, USA

Reviewed: Nov. 14, 2011

My wife says this is the best chocolate pie ever. I think it is pretty good myself.

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Reviewer:

HandyEllis

Reviewed: Nov. 6, 2011

This was a good starter filling. Very smooth and creamy. Would have liked more chocolate taste so I would probably add another square or two of chocolate. Perhaps bittersweet or semi so no more sugar is needed and it won't get bitter.

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Reviewer:

Seeley Queen

Reviewed: Oct. 23, 2011

Tasted wonderful! I think next time I would scale the recipe to 12 so it fills my 8" pie crust more.

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Reviewer:

BEANEFAN

Reviewed: Oct. 10, 2011

awsome! loved it had my mom make this for my bday and zomg wonderful!!... only one problem... i couldnt eat enough now im going to have to suffer through more tonight...

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Reviewer:

Kkitten

Cooking Level: Professional

Reviewed: Oct. 5, 2011

Mmm, mmm. Really easy to make, and dense, but mine did not get even a third of the height of the slice pictured. The consistency was perfect though, and I think that you could easily double or triple it in a spring-form pan with cookie crust for the effect pictured. I've served it in a coconut crust and a shortbread crust, both of which are yummy combinations. Using really good chocolate makes a difference in overall taste. It doesn't really even need whipped cream, it is just that rich.

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Reviewer:

sublimare

Cooking Level: Expert

Reviewed: Sep. 29, 2011

I love using this recipe! I have used it a couple times and loved it. Instead of using real eggs, I used egg beaters so everybody can enjoy it.

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Reviewer:

hashoobe

Reviewed: Sep. 29, 2011

Was really good and liked the richness of the flavor. I dont know why but I should have gone with my gut and used confectioners sugar instead of the regular, but I thought....hmm... i guess I could go half and half...should have done confectioners as I still could taste some of the sugar granules. But good overall!

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Reviewer:

Love2eatsweets

Cooking Level: Intermediate

Home Town: Hacienda Heights, California, USA

Reviewed: Sep. 17, 2011

This pie was good, but quite rich. Too rich for my liking and I generally like chocolate.

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Reviewer:

Tessa

Cooking Level: Intermediate

Home Town: Ford City, Pennsylvania, USA

Living In: Columbus, Ohio, USA

Reviewed: Sep. 16, 2011

Super easy and delicious. I pasteurized my eggs before adding them. Put them in a pot of water and bring the water to 140F. Once it reaches that temp, keep them as close to 140 as possible-I had to remove the pot from the burner a few times. Remove and use. I ended up letting them cool a bit before using them, but I'm not sure if this is necessary or not. I doubled the filling as well and ended up having way more than needed for my 9 inch crust.

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