| Reviewed by: kc39710 |
Date Posted: 11/28/2008 8:10:41 AM |
Rating:   |
Comments:
This was very easy to prepare and the first desert gone at our Thanksgiving dinner. My tips: I used a store bought crust (the refrigerated dough that you unroll) rather than making my own. Also, next time I may use a little less chocolate (maybe 2 oz instead of 3), no one mentioned it, but I thought the chocolate was a bit strong. I'm not a pie baker so to me this was easy, and much cheaper than what they sale for at the chain restraunt. |
| Reviewed by: nkswans |
Date Posted: 11/21/2008 2:47:17 PM |
Rating: |
Comments:
I've never made a French Silk
Pie so I have nothing to compare it to. But this one was delicious! I made it for a Thanksgiving dinner for my boyfriend's fraternity and it was gone within minutes! It was so light but rich and so good. I topped it with just canned whipped cream and made some chocolate shavings. It looked beautiful! |
| Reviewed by: Weebuny |
Date Posted: 2/22/2008 9:07:05 PM |
Rating: |
Comments:
This is the best French Silk Pie recipe I've ever used. It is so easy my 14 year old daughter used it for a presentation at school. Dieters beware, I only make it for special occations. |
| Reviewed by: Lartrainer |
Date Posted: 2/1/2007 6:18:23 PM |
Rating: |
Comments:
EXCELLENT! This tastes like Baker's Square French Silk Pie! I used 3 whole eggs instead of the egg substitute (make sure to wash eggs first and be sure they are fresh). Definitely DO beat each egg for 5 minutes after adding as this adds to the volume and smoothness as well as dissolves the sugar. The pie doesn't peak it's flavor until it's chilled at least 2 hours. This is now my favorite pie recipe! |
| Reviewed by: Majorn |
Date Posted: 11/27/2006 9:18:31 AM |
Rating: |
Comments:
Very good, and relatively easy to prepare - absolutely will be making this again. A couple suggestions: definitely DO use the coffee as suggested at the end of the recipe - it adds to the flavor. The texture is enhanced by leaving the pie at room temperature for about 5 minutes before serving. The shell tends to shrink when you pre-bake it - you may want to use pie weights or use your favorite pie crust recipe. |
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