12 Reviews of French Silk Chocolate Pie (Or Parfait)

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: Zilla

On Jul 9, 2003

I got this exact recipe from a friend years ago. It is just wonderful. Easy to make and delicious. What I am really thrilled to find out is that it can be frozen!

From: LAURIE

On Mar 18, 2003

Beachgirl...OMG...this is to die for! Please anyone trying this use egg substitute as raw uncooked eggs are not a good idea to use here. There was no difference in anything except for your safety. Excellant pie and I recommend topping with cool whip too! May as well add a couple more pounds!

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.

From: BarbBQ43

On Nov 10, 2003

I made this for my 10-year old son's birthday (at his request, instead of a cake). It was a huge hit with the whole family! Very creamy, melt-in-your mouth texture, and just the perfect amount of sweetness. OK, I did let him have two pieces, but only because it was his birthday! (And he's not usually a fan of chocolate).

From: Funky in AZ

On Jul 21, 2003

My daughter made this for my wife's birthday and it is fantastic, absolutely fantastic

From: Marci Casey

On Dec 12, 2003

Recipe says 40 min prep time and 3 hours cooking time, but has no cooking directions other than for pie shell. since filling (parfait) has raw eggs, I cooked in top of double boiler, low heat, almost to soft boil.

From: MICHELLE burgard

On Jul 17, 2003

Made this pie and a cake for my sisters birthday and this pie was gone right away and the cake is still sitting there. This is creamy and delicious. I melted chocolate over the top and put cool whip over that and sprinkled sum chocolate shavings. GREAT!!!

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: 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.