Basic French Silk Pie

"Smooooooooooooth Pie."
 
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photo by lemon-yellow photo by lemon-yellow
photo by lemon-yellow
photo by Dannys Wife D photo by Dannys Wife D
Ready In:
3hrs 30mins
Ingredients:
7
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • Melt chocolate in a double boiler set over simmering water.
  • Set aside to cool to thick but still liquid.
  • Combine eggs and sugar in a double broiler until hot but not scrambled.
  • Remove from heat.
  • With a mixer beat the chocolate into the egg mixture, then beat in the cold butter.
  • Beat for 15 minutes--yes 15 minutes--you wanted silk.
  • Beat in vanilla and booze.
  • Scrape the filling into the shell and chill in fridge for at least 3 hours.
  • Serve with whipped cream.

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Reviews

  1. WOW! This is a super smooth pie. I left out the booze and used a chocolate graham crust. It was really good. My hubby is a chocoholic and he loved it! Thanks I will be making this again.
     
  2. I wish I liked this pie more than I did. It was made to be a birthday pie for my youngest daughter, who loves Bakers Square French Silk pie. I guess we hoped for something along those lines, but this recipe is not. It makes a bitter-sweet chocolate filling -- as opposed to a sweet-chocolate French Silk. *I should note that the family members who like dark chocolate thought it tasted very good.* My other objection is the volume that the recipe makes. As you can see in the photo that I posted (the one with the butterfly crust that my daughter painstakingly cut out with tiny double cookie cutters), it only filled the 10 inch, pre-baked pie shell half-way. Considering the concaved edges of a pie plate, that is not a lot of filling. If you mound the whipped cream above the crust line at all, it is going to be a one-third chocolate, two-thirds whipped cream pie -- not my ideal ratio. In the end, if you like shallow dark chocolate pies: you will probably like this one. If you want Bakers Square style: you will have to find your car keys.
     
  3. This pie had good flavor, but was way to rich for my family. It was more like eating fudge. But like I said, it did have good flavor.
     
  4. Wow! Chocolate mousse in a crust! Yum! I used recipe #23815 from this site for the crust (I used Oreos) and put in a 9" springform pan. It was time consuming, but easy and it came out just right. I will make again and it is something I would make for a dinner party. Very rich!
     
  5. This is one for serious chocoholics. It's almost like a cross between fudge and chocolate cheesecake. I can't describe it. Absolutely phenomenal and very easy. Hubby loves it, I mean LOVES it. I knew it was the recipe for me when I read 8oz of chocolate. I'm not sure if it matters but I used Ghiradelli chocolate. I think I am still in a chocolate coma from last night's slice. I used regular pie crust, but I'm not sure if it was the cheap store brand crust or what, but the crust was a bit of a detriment from the chocolate goodness. I might try the graham crust next time. Thanks for a great recipe!
     
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Tweaks

  1. What a great recipe! I too have been looking for a silk pie that cooked the eggs. I was a little scared to try cooking the eggs, but it turned out great!! I did use a rolled crust instead of graham cracker because I like the salty/sweet combo. I also used Godiva liqueur instead of the Kahlua. Thanks for posting DiB's! My DH is already wanting to know when the next one will be made!!!
     
  2. This was fabulous and easy. I substituted Godiva Liqueur for the Kahlua to keep it chocolatey. Delicious!
     

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