Prep 45 mins
Cook 20 mins
My b/f loooooooves Bakers Square French Silk pie. However, the chain has closed all of its stores in Southern California. A few Valentines days ago I tried the recipe that calls for Knox Gelatin and buttermilk - that was a disaster. This recipe which I found on bigoven.com is the closest to perfection as I have been able to find. Making sure everything is well mixed is the secret to a nice high fuffy pie.
- 1 cup butter
- 1 1⁄2 cups fine sugar
- 2 ounces unsweetened chocolate, melted and cooled
- 2 teaspoons vanilla
- 4 eggs
- whipped cream or Cool Whip
- 1 mrs smiths frozen pie crust, prepared as directed
- Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
- Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
- Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
- Pour into cooled pie crust. Chill 2 hours or until firm.
- Before serving, top with whipped cream and a little grated chocolate.
This is a must for every holiday meal. Don't let the store bought pie make you think you've tried this. We use regular sugar which is probably harder to incorporate. I once had someone steal this whole pie from a pot luck at work.
This came out nicely. I used regular sugar, whipped it with the butter for quite awhile, and it smoothed out after all the eggs were added. The only reason I am giving 4 instead of five is the amount of raw egg involved. If I had told those who ate it how it was made, I think a number of them would not have eaten it. As it was, I really wanted Baker's Square french silk, so I made it. It's actually not *exactly* right, as I remember the original. This has less of the velvety texture and more the consistency of, well, egg white. I didn't tell anyone about the raw eggs and they all loved it. I don't want to be a food safety priss, but I probably won't make this again any time soon. Also, it could be a little more chocolatey, or as we in the scientific community like to say, "chocolateier".
I attempted to make this pie for Easter dinner desert. Unfortunately, it did not set nd was very running to the point of soup-like. I followed the recipe to the T but I questioned the receipe in that the "pudding" called for eggs but doesn't require cooking. Is part of the recipe missing?