So after reading a bunch of the reviews for this recipe, I was thoroughly confused as to which directions I should follow. To double the recipe for filling…or not? To whip the egg whites into stiff peaks…or just whip the entire egg in as is? After much consideration, the only changes I made were to the serving size (I changed it to 12, b/c I used a 9 in pan), the crust (I used an oreo cookie crust), and the method of preparation (I used a whisk attachment for the eggs and a paddle attachment for the other ingredients). I whipped each egg for 5 minutes before adding the next one. I ended up with a BEAUTIFUL, silky, heavenly French silk pie! I will DEFINITELY be making this in the future.
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So after reading a bunch of the reviews for this recipe, I was thoroughly confused as to which...