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This was good, but I have another recipe that is much easier using whipping cream instead of eggs. It means I don't have to stand at the stove and wait for the eggs to cook. This is still good and if your willing to take the time, it is worth it.

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Coppercloud November 27, 2013

This is an incredibly rich chocolate pie. I think it might have been better used as the filling for two pies and the rest of the pie topped off with whipped cream, etc. It was also good with a little tart berry sauce over the top it. When I made mine, it came out more dry than the picture in Cook's Country (same group as America's Test Kitchen). I used a 70 percent Lindt bittersweet chocolate. If I make it again, I think I will used somewhere between 60 and 65 percent. I'd also add the caveat that when they say to use a medium saucepan and large bowl, they aren't kidding. I used small, and it was nearly impossibly to get the heat up 160 degrees. However, maybe my thermometers are garbage and that's why the pie seems dry....not too much cocoa content as opposed to overcooked.

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Debbie R. March 18, 2013
French Silk Pie (Americas Test Kitchen)