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French Silk Pie from Martha Stewart

by on March 27, 2009 · 21 comments

My dad came over for dinner last night so I took the opportunity to make and serve a French Silk Pie from Martha Stewart. The pie was excellent. The chocolate part was a bit denser than the Cooks’ Country Pie, but it was still very good. Plus, the recipe scores bonus points for being super simple.

Another bonus is that this recipe seems easy to scale down. You could buy mini pie shells such as these, make 1/3 of the filling using 4 T butter, 1/3 cup sugar, 1 oz chocolate, 1 egg, 1 teaspoon vanilla, and make about 3 (?) little mini pies.

P.S. I used pasteurized raw eggs


French Silk Pie

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Published on March 27, 2009

{ 21 comments… read them below or add one }

Louise March 27, 2009 at 9:52 am

That texture looks more like what I remember as French Silk Pie. More dense, Less mousse-like. :-)

Ali March 27, 2009 at 10:19 am

Another yummy french silk pie to bookmark. Thanks! :D

VeggieGirl March 27, 2009 at 10:32 am

SO glad that the pie ended up being a winner!!

Pearl March 27, 2009 at 10:36 am

oh YUm!

Karen March 27, 2009 at 10:38 am

I am going to have to try that one, do you think it would be good in a crumb crust or would that be sweetness overkill? I guess I can just try it and see!

Anna March 27, 2009 at 10:41 am

Karen, I think it would be good in a crumb crust.

Katrina March 27, 2009 at 10:54 am

Looks yummy! Perfect slice there in the picture.

Steph March 27, 2009 at 11:12 am

Anna, I’m curious, which would be pick.. Cook’s Country version or Martha’s. Both look delicious to me. March 27, 2009 at 11:44 am

“Denser” works for me. I’d even try it on a chocolate-wafer crust. Thanks!

Anna March 27, 2009 at 11:48 am

I’d probably pick this one. The CC one was excellent, but dealing with the candy thermometer beating the eggs over boiling water was kind of a pain. Plus, it seemed sweeter. This one is less sweet. But they were both good.

Cathy - wheresmydamnanswer March 27, 2009 at 12:00 pm

This looks great!!! So decedent!!!

dawn March 27, 2009 at 12:03 pm

That came out so good! So this ie was more denser than another one? Isn’t that a good thing? LOL

Kristacular March 27, 2009 at 12:38 pm

I have a silk pie on my kristacooks that you cook the filling it’s delicious and the only sweet thing Nerd will eat:)

Jennifer March 27, 2009 at 1:02 pm

Welcome back! That looks fabulous. I’ve never made french silk pie. It looks easy enough to make for Easter. (I say “easy enough” because I host and have a ton of dishes to make!)

Christina March 27, 2009 at 1:12 pm

That looks absolutely scrumptious…. Will have to try this soon.

Elyse March 27, 2009 at 3:02 pm

The pie turned out fabulously–thick and chocolatey with that silky texture. YUM! I’m sure your dad adored it!

Jennie March 27, 2009 at 4:47 pm

oh gosh, Anna! That picture just made me realize how hungry I am! YUMMY! I will be trying that recipe. I wish I could whip it up quick for dinner tonight! :)

Wendy March 28, 2009 at 10:25 am

I checked the recipe and the eggs aren’t cooked. I thought raw eggs were a no-no. Wendy

Anna March 28, 2009 at 10:30 am

Wendy, thanks! I used pasteurized raw eggs. I meant to say that.

Tracy March 30, 2009 at 9:19 pm

Oh, I love French Silk pie! I’ll have to try that one.

Heidi November 27, 2009 at 12:45 pm

Made this for Thanksgiving… it was a little sweet for me. Next time I’ll go with a less-sweet whipped cream topping to counteract it. but still really good!

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