This is one of my favorite pies! Almost all of the reviews for this recipe say to double the filling, but I found that it was not necessary. One step that was left out of the recipe is to CHILL the mixture. I chill mine in the freezer for 5-10 minutes after getting the last egg stirred in...maybe 1 minute of whipping, then straight to the freezer. Once the mixture is chillled, whip it the remaining 4 minutes. It will really start to fluff up. A true french silk pie is light brown and fluffy...not deep dark brown. If you ended up with dark brown filling, you didn't whip it enough, or the mixture was too warm. When the mixture is warm, it won't fluff up, therefore you won't have enough to fill the pie shell. Trust me, it works and it is sooooo good! Now I just have to figure out a way to get rid of some of the fat so I can eat it more often!!
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This is one of my favorite pies! Almost all of the reviews for this recipe say to double the...