Posted: 6/3/2013 9:53:09 PM
This pie is a breeze to make. I used 3 1/2 squares of chocolate and some of the other half I used to garnish the whipped cream dollups. I melted the chopped chocolate in the microwave. Worked fine and less messy and wasteful.
Using my Kitchen Aide whisk made the butter fluffy. The large supermarket did not have pasteurized eggs, I read the ingredients on the liquid stuff and wasn't satisfied so I used 3 jumbo eggs and 1 large egg. I beat the eggs in one at a time for 3 min. each addition with the Kitchen Aide on 8. This pie filling was nice and stiff, but it needs to be kept cold until servi
Posted: 3/28/2013 8:19:38 PM
It was strange to not bake the pie since it contained eggs. I followed the recipe to a T. My pie did not set up. It was like eating melting chocolate ice cream. It was delicious but a bit disappointing because it was for a party.
Posted: 3/15/2013 10:24:28 AM
Yes, sophie3112, this is that very wonderful pie recipe! It's only been updated to use the safe pasteurized eggs. Enjoy!
Posted: 3/15/2013 10:07:21 AM
Is this the same French Silk Chocolate Pie that won a Pillsbury contest several years ago? I used that receipe many times and it was wonderful! I have been trying to find the receipe in the small Pillsbury receipe books that I buy at the check out stand where I originally found it.
Posted: 3/15/2013 9:22:54 AM
You can find pasteurized eggs in the same refrigerated case you find regular eggs. Look for the label or ask your grocer. They have been specially treated to kill bacteria. You MUST use pasteurized eggs for this recipe or if you like you can use the fat-free egg product found in cartons in the refrigeration section. The white and yolks are mixed together and then pasteurized at a heat level that kills any bacteria without cooking the eggs. Pasteurized eggs are used as an ingredient in recipes when the mixture will not be cooked or baked.
Posted: 3/14/2013 9:51:16 PM
Make sure that you add the sugar gradually to the butter while beating.
That said, I still beat each egg addition for almost 5 minutes and had no texture problem. Used regular raw eggs, but there is a method on the internet for pasturizing eggs at home if you want to go that route. Wish that I had added more chocolate--maybe next time!
Posted: 3/14/2013 9:42:59 PM
Please explain "pasturized eggs - Where does one buy them? Are they truly safe? Eating raw eggs is very dangerous
Posted: 3/14/2013 9:10:52 PM
Where do you find pasturized eggs!!??
Posted: 3/14/2013 2:39:57 PM
I use a similar recipe, but increase the chocolate to 4 oz. As other reviewers have mentioned, you need to beat each egg for 5 minutes to get rid of the gritty texture.
Posted: 2/28/2013 6:50:08 PM
This is the greatest dessert. My mother used to fix this for us when I was a child. Glad to find this recipe again!!!