Reviewer:

Joyce S

Reviewed: Nov. 28, 2011

best pie ever, followed directions 100%

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Reviewer:

Mom Of Twins

Reviewed: Nov. 25, 2011

this pie is amazing! I couldn't find fine sugar, so I did the food processor trick. It was still grainy when I put it in the pie crust, but by the next day it was spectacular! Used a Pillsbury pie crust and did the rest of the recipe exactly as instructed. This is one of my favorite recipes from this website, thanks for sharing it!

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Reviewer:

jakeanddaniellesmom

Reviewed: Nov. 24, 2011

I completely messed this up but it still turned out delicious. I pre-baked the pie crust but didn't bake it long enough, forgetting for the moment that the pie wasn't going to be baked. I made the filling, put it in the fridge, and then remembered that the crust wasn't all the way baked. Not wanting to waste the pie, I decided to bake it with the filling. I baked it at 375 for about 20 minutes and then chilled it. Turned out chocolately, creamy, and wonderful.

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Reviewer:

LANIEC

Reviewed: Nov. 23, 2011

Words cannot describe this pie. My husband has never looked at me the way he did tonight over eating that pie, and shockingly, he says it's the best thing he has put in his mouth so far. I did the recipe as is, used regular STORE BRAND granulated sugar, and there was absolutely NOTHING "grainy" about this pie - perhaps other reviewers aren't mixing long enough. Thank you, THANK YOU for such a wonderful recipe. It is a KEEPER.

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Reviewer:

Tiffarino

Cooking Level: Intermediate

Reviewed: Aug. 22, 2011

Wonderful! Followed the recipe exactly, other than using superfine sugar, since I had it on hand. My only thought was I might try the graham cracker crust next time ... this definitely needs to be kept refrigerated, and cold pie crust just isn't too appealing. 5 minutes per egg with my hand held mixer does get long, but it IS necessary! Filling was nice and thick for a deep dish shell, and texture was perfectly smooth. Great recipe!

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Reviewer:

ISHDI

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

Reviewed: May 22, 2011

Definitely grind the sugar to fine and beat 5 minutes between each egg. It is worth it! Best chocolate pie ever!

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Reviewer:

Holly

Reviewed: Apr. 17, 2011

My kids made this for me as my "Birthday cake". It was rich, not too sweet, and apparently easy to make as my 14 and 9 yr olds had no problem tackling it. Thank you!

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Reviewer:

nhahno

Reviewed: Feb. 20, 2011

This is the most awesome chocolate pie. Followed DIZ's ideas on the review and the pie turned out wonderful. Definately use your stand alone mixer, my Kitchenaid is my friend. Thank you so much for the recipe.

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Reviewer:

Passion4Food

Cooking Level: Expert

Reviewed: Feb. 17, 2011

This is THE BEST chocolate silk pie I’ve ever made and the photo just does not do it justice. The pie is very firm due to refrigeration, but the texture is as smooth as silk and it melts in your mouth like a rich chocolate truffle. To avoid a granular texture, you have to devote a little extra time. First, you need to let the butter come to room temperature (the eggs, too!). Be sure to whip the butter and sugar really well and then let it set for 5 – 10 minutes. This will give the sugar extra time to dissolve. Then whip a second time before adding the vanilla and “warm” melted chocolate. I used my KA and beat each egg as directed. I used a standard pie plate and the filling went all the way to the top of the crust making for a thick, mouth watering piece of pie.

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