Reviewed: Dec. 1, 2009

excellent pie; very easy to make but it is necessary to increase the amount of cocoa

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Reviewed: Nov. 18, 2009

Argh. I love this recipe so much! I wish I could make it every single day, but I can't imagine eating that much pie would be good for me. Wouldn't change a thing!

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Kim

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: Oct. 31, 2009

I was VERY disappointed! I am a good cook, and I followed the recipe to a "t", and it turned out not to my liking. I have never been so disappointed! Really would like to know if I did something wrong and what it was :(

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rubysue

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Reviewed: Sep. 26, 2009

Made it for my employees for one of their birthdays and it was a big hit. I made two pies and one came out a lot smoother than the other- I think it was because I beat the ingredients longer in between adding eggs.

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Kristie

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Reviewed: Jul. 28, 2009

Better than store-bought. Great texture, great taste!

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Bake-go-crazy

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Reviewed: Jul. 27, 2009

Amazing, smooth, and delicious! I did add a few extra T of cocoa per my family's taste, but it was perfect!

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gwen jh

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Reviewed: Jul. 18, 2009

i like this one.... i let the butter soften but not get liquidy and i used cold eggs adding one every 5 min. while beating. I reduced sugar by 1/4 c and added 2 tbps more cocoa. very nice- and easy.

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lsmullins

Cooking Level: Intermediate

Home Town: Glen Allen, Virginia, USA

Living In: Lebanon, Virginia, USA

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Reviewed: Jan. 31, 2009

Unfortunately, this recipe didn't turn out right at all. I think it was probably my fault due to one of the substitutions I made, so I'm giving the recipe a good rating. I used egg substitute instead of eggs and a 65% vegetable oil spread instead of butter. The pie wasn't runny, but the texture was horrible and we had to throw it out. (It still tasted good.) I don't think I'll try making this again because of the huge amount of time it requires just to beat in the eggs.

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jan. 31, 2009

WOW words do not do this pie justice. I used a 9 inchdeep dish pie crust and 1.5-ed the ingredients. I used the Hershey's Special Dark Cocoa. I had no problem with the pie "setting". I creamed COLD butter and sugar for 10 minutes and anoter 5 minutes after each egg addition with my Kitchen Aid stand mixer. I topped the pie with fresh whipped Whipped Cream and Chocolate shavings and curls. Next time I will use a graham cracker crust.

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Terri

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Dec. 26, 2008

My first try at a French Silk pie and it turned out wonderful. I read the reviews and increased the cocoa to 8 Tbsp which was just right for us. I had no trouble getting it to set up. I did have to beat it a long time to get the sugar to incorporate. It was well worth the time.

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Nokomo

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

Yummm! I just made this with the following modifications to make (sugar free) Mint French silk pie : I simply subbed the sugar for Splenda, and subbed the vanilla for mint extract. Based on other reviewers recommendations I doubled the cocoa powder. Also possibly due to using Splenda there was no need to beat for 5 minutes after each egg - I beat for no more than 2 minutes. Turned out perfectly, smooth, fluffy, and delicious! Thanks! additional note - used this with "Graham Cracker Crust I" from this site (also made w/Splenda) and simply put the crust in the bottom of a 8x8 pan for more like a bar - very easy!

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De Steno

Cooking Level: Expert

Home Town: Brooklyn Park, Minnesota, USA

Living In: Elk River, Minnesota, USA

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Reviewed: Dec. 8, 2008

A good simple recipe. The pie was good but all of my guests agreed that it was TOO rich for more than just a sliver.

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SuSu024

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Reviewed: Nov. 25, 2008

I made it and used a hand held mixer! It took a while but was worth the wait. Silky. Shiny. Delicious!

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Kristin Lukow

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2008

I make this pie for almost everything and always get wonderful reviews. I top it with homemade whipped cream and some chocolate curls. I have had it turn out runny too, just wasn't cold enough. FABULOUSLY RICH!

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EMTCHICKY

Cooking Level: Expert

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Reviewed: Nov. 10, 2008

this tasted good, but it was a bit grainy so maybe i just didn't mix it long enough? also, no one could eat more than a sliver at a time because it was so rich. if i make it again, it will be for a party so it doesn't go to waste in my fridge like it did this time :(

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LittleMissi

Cooking Level: Expert

Home Town: Albion, Pennsylvania, USA

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Reviewed: Jul. 30, 2008

The taste was comparable to bakers Square cakes. I had some trouble with the sugar granuales not disolving (i used plain white sugar) but the longer it sat the better it was. By the time I served you could not take each granuale. I will make this over and over. I topped with just cool whip and then grated a hershey bar over the top with my cheese grater. Looked very nice and tasted even better!

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cooknncleveland

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Reviewed: Jul. 5, 2008

I've made this twice with different crusts. Be sure the crusts are cold before pouring chocolate in. And chill before eating for the best set. This is rich and WONDERFUL.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: May 22, 2008

the texture was great, but it felt like i was eating a stick of butter dipped in sugar and cocoa powder. I would reduce the butter, if i use this recipe again.

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bnbritt

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Reviewed: May 18, 2008

With superfine sugar my husband thinks this is heaven. I don't eat chocolate, but all my friends and family love this pie!!!

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RWE's Wife

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Apr. 24, 2008

Just didn't do it for me. The first time I followed the instructions exact, it was too soupy.2nd time I used a few suggestion on what to do differently, soupy again. The the third time I changed things a bit to my specifications and I manage to get a somewhat fluffy pie, but my husband still said it wasn't thick enough.I felt like I was gonna blow out my mixer. It was a bit too rich, a bit more than I can stand and kids didn't wanna touch it.

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