Video: French Silk Chocolate Pie I -

Video: French Silk Chocolate Pie I

See how to make an amazingly simple, silky chocolate pie.

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In this video, you’ll see how to make a top-rated recipe for French silk chocolate pie. So rich and delicious, this no-bake pie is also incredibly quick and easy to prepare. Beat the chocolate mixture until it’s fluffy, silky, and thick, and spoon it into a baked pie shell. Then just give your pie some time to set in the refrigerator, and it’s ready to be devoured! This chocolate pie is always a crowd-pleaser for Thanksgiving and Christmas dinner. Watch the video, then get the 5-star recipe for Ruth’s French Silk Chocolate Pie I. Garnish each silky slice with whipped topping and a sprinkle of walnuts. See more pie videos >>

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Nov. 26, 2013 12:58 pm
I have made this pie a hundred times or more and it is the BEST! I use a chocolate cookie crust and top it with whipped cream made with cocoa and powdered sugar.
jessie james 
Nov. 23, 2013 8:16 pm
If beaten long enough the eggs will 'cook' with the sugar. there is a chemical cooking just the same as using lemone juice etc on raw fish it also chemically cooks it
Pasadena girl 
Nov. 15, 2013 2:43 am
I too have made this Pillsbury cook off recipe for decades. If you coddle the eggs and then chill them before using then you have pasteurized them. USDA guidelines describe coddling as putting the whole room temperature eggs ( in the shell) in water that is not yet boiling (about 150 degrees) for a few minutes. Then take them out and refrigerate them before using. Alternatively some restaurant supply stores whole pasteurized eggs by the quart. Either of these methods allows you to serve this dish to guests without worries of salmonella.
Apr. 7, 2013 1:49 pm
I wondered the same thing about raw eggs in a finished dish. Someone told me that is the reason it's important to add the eggs one at a time and beat for five minutes each. Something to do with induction. Looked that up and haven't been able to figure out the relevance, unless there is some sort of electrical current that goes through the mixing spatulas while mixing for so long, Perhaps it simply cooks the eggs because they are beat for so long.
Feb. 28, 2013 5:54 pm
This looks delicious! I'm sure as long as you are careful with your eggs, and refrigerate promptly, using raw eggs inside the filling won't be an issue. Although it would be advisable that small children and pregnant women probably not eat this recipe due to that.
Dec. 30, 2012 9:35 am
i've heard you shouldn't use raw eggs in this true?
Sheila Neal 
Dec. 7, 2012 2:02 pm
Whats wrong with using store bought pie shells? Does it change the taste?
Oct. 24, 2012 10:20 pm
they are using store bought pie shell in the video
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