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
Heidi says
November 27, 2009 at 12:45 pmMade 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!
Tracy says
March 30, 2009 at 9:19 pmOh, I love French Silk pie! I’ll have to try that one.
Anna says
March 28, 2009 at 10:30 amWendy, thanks! I used pasteurized raw eggs. I meant to say that.
Wendy says
March 28, 2009 at 10:25 amI checked the recipe and the eggs aren’t cooked. I thought raw eggs were a no-no. Wendy
Jennie says
March 27, 2009 at 4:47 pmoh 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! 🙂
Elyse says
March 27, 2009 at 3:02 pmThe pie turned out fabulously–thick and chocolatey with that silky texture. YUM! I’m sure your dad adored it!
Christina says
March 27, 2009 at 1:12 pmThat looks absolutely scrumptious…. Will have to try this soon.
Jennifer says
March 27, 2009 at 1:02 pmWelcome 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!)
Kristacular says
March 27, 2009 at 12:38 pmI have a silk pie on my kristacooks that you cook the filling it’s delicious and the only sweet thing Nerd will eat:)
http://kristacooks.wordpress.com/2008/12/18/nerds-chocolate-silk-pie/
dawn says
March 27, 2009 at 12:03 pmThat came out so good! So this ie was more denser than another one? Isn’t that a good thing? LOL
Cathy - wheresmydamnanswer says
March 27, 2009 at 12:00 pmThis looks great!!! So decedent!!!
Anna says
March 27, 2009 at 11:48 amI’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.
unconfidentialcook.com says
March 27, 2009 at 11:44 am“Denser” works for me. I’d even try it on a chocolate-wafer crust. Thanks!
Steph says
March 27, 2009 at 11:12 amAnna, I’m curious, which would be pick.. Cook’s Country version or Martha’s. Both look delicious to me.
Katrina says
March 27, 2009 at 10:54 amLooks yummy! Perfect slice there in the picture.
Anna says
March 27, 2009 at 10:41 amKaren, I think it would be good in a crumb crust.
Karen says
March 27, 2009 at 10:38 amI 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!
Pearl says
March 27, 2009 at 10:36 amoh YUm!
VeggieGirl says
March 27, 2009 at 10:32 amSO glad that the pie ended up being a winner!!
Ali says
March 27, 2009 at 10:19 amAnother yummy french silk pie to bookmark. Thanks! 😀
Louise says
March 27, 2009 at 9:52 amThat texture looks more like what I remember as French Silk Pie. More dense, Less mousse-like. 🙂