Reviewed: May 5, 2012

I too was worried about the amount of butter. I read some of the reviews and some cut the butter down to 1 cup so I did that. But after whipping it I found I needed the full 2 cups of butter in order to fill my Pyrex fluted glass pan. Tasted great! Not too buttery at all. I also used 4 eggs which again worked perfect for me. If I were you I would try it the orginial way the first time and then makes any changes you feel are neccessary. I don't think this pie needs whipped cream either but that's just my taste. :-)

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Reviewer:

MilitaryWife

Cooking Level: Expert

Home Town: Montclair, California, USA

Living In: Vallejo, California, USA

Reviewed: Jan. 17, 2012

doesn't last one meal in this house!!!!

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Reviewer:

wdunlap13

Reviewed: Jan. 17, 2011

This pie looked beautiful and tasted great too at Thanksgiving. Some of my family thought it was too sweet, but I love sweet flavors so I was very pleased with it. No one turned it down and some had seconds!

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Reviewer:

Grace

Cooking Level: Intermediate

Reviewed: Nov. 21, 2010

I love this recipie! It has turned out perfect everytime and everyone raves about it! I used 2 sticks of butter but followed the rest of the recipe. I think the trick is beating for the full 5 minutes after each egg. I've never had a grainy taste to it, its always been smooth as silk. Thanks for the recipe!

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Reviewer:

Emily

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

Reviewed: Jan. 6, 2010

This pie was very rich. It was not like a French Silk pie that I've had before. The texture seemed a little firm for French Silk. It looked like an Ice cream filling. Also the chocolate flavor was not enogh so I added some chocolate hersheys syrup. Which made it very taste good. But again the texture was what was weird to me.

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Reviewer:

Tru2myslf

Reviewed: Dec. 27, 2009

Used only two STICKS of butter. Made sure to mix for 5 minutes after each egg. Topped with real whipped cream. I've made this numerous times - so rich and so good!

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Reviewer:

sarahmac

Reviewed: Dec. 26, 2009

Good flavor but I'm not certain I'd bother making it again. I followed the recipe except for reducing the butter to 2 sticks instead of 2 lbs. I also used baker's sugar and pasteurized eggs, for added food safety. Unfortunately, despite using an extra fine sugar, it had a gritty consistency and it also came out overwhelmingly sweet. The relatively light brown color was disappointing for what should have been a rich chocolate pie.

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Reviewer:

czinca

Reviewed: Dec. 14, 2009

I also used 2 sticks of butter instead of 2 cups of butter. I love the smooth, rich taste.

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Reviewer:

Carnaval

Reviewed: Oct. 21, 2009

I don't like raw eggs, but this was very rich and delicious.

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Reviewer:

Lynafer

Cooking Level: Intermediate

Reviewed: Apr. 11, 2009

Wonderful recipe. Super easy to make, just takes time. I melted the chocolate in the microwave on 50% power, I find this to be easier. I also used Splenda sugar blend in place of the sugar, and it turned out perfect.

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