Recipe by Pillsbury Bake-Off® Contest
"Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite."
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Pillsbury® refrigerated pie crust, softened as directed on box
3 (1 ounce) squares
Hershey®'s unsweetened chocolate, cut into pieces
LAND O LAKES® butter, softened (do not use margarine)
pasteurized eggs or equivalent fat-free cholesterol-free egg product
sweetened whipped cream
Ohhhhhhhh, decadence. A mile-high version of the traditional French Silk Pie (see other recipe on this site). It seems to be updated, calling for pasteurized eggs or egg substitute, but I'm not intimidated by raw eggs, so I just used four fresh, large eggs (and lived to tell about it without incident). As you beat it, it gets fluffier and fluffier, as well as lighter in color. For color and taste I thought an Oreo cookie crust might be even better, so I made a crust of 24 regular-size Oreo cookies and 1/4 cup melted butter. Had I used a traditional pie crust I might have liked this with one more square of melted chocolate. Very rich, so cut slices accordingly. This is most likely why the French Silk Pie recipe I'm used to calls for half this amount of filling (and then of course you bury it under a couple inches of whipped cream). I garnished this with fresh whipped cream, raspberries, and mini chocolate chips. And as it turned out, I found I actually do prefer the pie with the Oreo crust.
I made 4 French silk pies to compare and get the best recipe. This was the worst by far! Think of making cookies....butter, sugar, eggs. Now take that mixture and put it in the fridge. That is what this recipe is, other than a little cream and chocolate added. I would give zero stars if I could.
Couldn't stop licking the bowl, utensils, etc. this is so good...with my changes....I only added 3 eggs and I added another ounce of chocolate because I wanted a more chocolatey, dense pie. I used the paddle attachment on my stand mixer for everything except eggs-then switched to wire whip and beat on high. Filled a premade baked pie crust just fine.
Great recipe! I too did this with raw eggs and everything seemed to work out just fine. I was just very careful with watching my temperatures. The kids loved this one too. I'll be making this again for sure!
Ok, made this again, and this time I reduced the sugar by 1/4 cup (to 3/4 cup instead of 1 cup), and it came out even better. My daughter said the first go, at full sugar, was too sweet. I cut it back and it still got raves. I'll have to try it at 1/2 cup and see what that does. Still an excellent pie.
Wow!!!! This was absolutly amazing! I was a bit worried while making this that it wasn't going to turn out, because upon tasting it it tasted grainy. After adding the eggs this was much better. I used a pre-made Keebler shortbread pie crust. I didn't have any chocolate squares, so I melted 1 tbsp shortening with 3 tbsp cocoa for each oz. of chocolate. Update 1/22/12, I have made this pie several times and it is always amazing. I recently made it again and used egg substitute and it ruined my pie! They would not blend into the rest of the ingredients and it turned my filling into a cottage cheese like filling, wound up throwing it out! From here on out I will always use real eggs!!!
Awesome! I made 4 pies from this recipe. The first two were very soup like. I was using what I thought was butter but it was margarine! When I got it right and used the butter, it was divine!
I will never try another french silk pie recipe. This is the best one. I can not imagine a better one. I made this for my husbands birthday and it was simply amazing.
Loved it! Only suggestion would be to separate the eggs, blending in the yolks as called for but whipping up the whites then gently folding them in for increased volume.
* Percent Daily Values are based on a 2,000 calorie diet.
French Silk Chocolate Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 279
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