French Silk Chocolate Pie (Or Parfait)

From: TeaLeavesGreen

On May 15, 2008

FYI, this recipe is the same as #25172, "Silk and Satin Chocolate Pie." Two squares of a Hershey's baking bar is one ounce of unsweetened baking chocolate, so.... That said, people who are deathly afraid of raw eggs - unless you have a compromised immune system, and are using old eggs, it is not a problem. I realize Westerners are terrified of any number of statistically improbable ailments, but really now. I lived in Japan for a while - my four year old host brother ate a raw egg over rice for breakfast every day, and never had a problem. In fact, people in Japan and some other asian countries eat raw egg all the time, and yet Japanese people live much longer than Westerners, on average. The pie is decadent and delicious. It is a little more bitter than your typical French Silk, but the bitterness is lovely, especially when contrasted with the sweetness of whipped topping. However, and this is very important, make sure you beat the mixture for a LONG time. It takes a long time to cream properly, and then I was beating for about 8 minutes after each egg to get the proper consistency.

From: Chef KLC

On Jan 12, 2008

My BF is a french silk lover and for our Christmas dinner dessert I made this. Followed the recipe to a tee and it was delicious!! I made these in graham cracker tart shells(only 2 of us in the house) and it made 8 of them. I also froze them and he takes them in his lunch topped with cool whip. Thanks for a wonderful recipe!

From: Chef Llama

On Oct 2, 2005

This stuff is awesome. I have made it before from the Pillsbury recipe and was looking around the Zaar to see if there were any others like it. I had wanted to try using the filling for chocolate candies instead of pie. As I suspected it is absolutely DELICIOUS. I highly recommend using this as a filling in candy molds. I find that sometimes barely scorching the chocolate can be good as it adds just a bit of crunchy texture to the French Silk. Also, I use more vanilla than is called for - usually 1/2 to 1 TSP more than is suggested. The amount of chocolate in this recipe is perfect, since, for my purposes, there was plenty of other chocolate surrounding the filling. Tasty treats! By the way, the method for melting the chocolate is great. I don't know why I never thought of that before.

From: Linorama

On Dec 26, 2003

This pie has beautiful texture and looks impressive, but just isn't chocolatey enough. Over all we thought it was bland.