Chocolate French Silk Pie Recipe | rich chocolate pie

[@lisawinfield543]

I can’t wait to try this. My son ❤️❤️❤️❤️s it!

[@Pooky-usf]

I’m going to try it! Thank you

[@BakerBettie]

Hope you like it!

[@Dr.calories]

Yummy 🤤 it’s looks amazing

[@BakerBettie]

Thank you! It really is delicious!

[@rosie6308]

This pie literally has the taste and texture of chocolate flavored butter

[@Appaddict01]

It shouldn’t if you’ve ever had French Silk pie from Bakers Square it amazing and tastes silky smooth.

[@kdub0325]

Darn it. So not that good?

[@debprivate7840]

I see several comments about gritty sugar from granulated sugar. Can you use powdered/confectioners sugar instead?

[@BakerBettie]

I haven't tested it with powdered sugar so I do not suggest it. Most problems with gritty sugar are the result of under mixing. The part where you beat your eggs in for 5 min with each addition is SO important. If you do this you shouldn't have any grittiness.

[@TM-nu5vd]

I basically have the exact same recipe BUT I only use 1 cup of granulated sugar and dont use the cocoa powder -- mine doesnt come out gritty. Like Baker Bettie said though, you must beat each egg for 5 min.

[@healthyroots247]

I beat this for the full 20 mins with my stand mixer and the sugar is Sandy. It’s needs to be heated somehow. That’s disappointing after all this work!

[@stevebraxton5054]

Just made this for Christmas day. It was grainy after 20 min beating so I beat an extra 10 minutes. I discovered one culprit was likely using a silicone spatula and switched to a rubber spatula to scrape the bowl. Why does this recipe call for so much sugar? Its much too sweet for me. Think I will try 1 cup sugar next time.

[@MrMultisurfacewindex]

Whose watching this while eating a french silk pie from the grocery store?

[@pavena]

LMFAO ME

[@thelionandchampion2644]

I may do some baking from my kitchen and sale to people. Is this a receipe I cane use?

[@karlapiacentini8876]

making it for Thanksggivig, tomorrow. This looks AWESOME

[@dee4844mz]

Where Can I buy pasteurized eggs? Which brand?

[@joiephillips6905]

Is the butter room temp or cold

[@brogenkastl1809]

Joie Phillips Preferably room temp. Cold works too, you just need to whip it with the sugar longer until fluffy, vary fluffy! Around 5-6 minutes also helps break down that sugar granules.

[@AllGreyEverything]

If anyone is concerned about sugar incorporating, use superfine sugar. If you don't want to do that, use a blender or food processor to pulverize your standard granulated sugar.

[@brogenkastl1809]

Skip to the French silk part! 3:00 For all of us gluten free people, anyways! Lol

[@natalierivera7752]

Wow yumm

[@candymallia9346]

Love it

[@Bariom_dome]

That looks really silky. I'm gonna do it for a friend's birthday

[@BakerBettie]

Try it! Let me know how you like it!

[@rdg515]

The flavor is good but there was so much sugar that it was gritty. I will try to reduce the sugar by 1/3 next time

[@BakerBettie]

Hi there, it shouldn't have a gritty texture if you beat it on high speed for the full 20 minutes! It will be very slightly gritty before chilled, but it will go away after chilled. I make this every thanksgiving and Christmas!

[@Appaddict01]

Try dissolving some of the sugar while heating the chocolate.

[@Creator-pd6zd]

Now that’s the correct amount of whipped cream.

[@BakerBettie]

Glad you like it!

[@dvdfrnzwbr]

This recipe needs a little tweeking, my pie chilled and the filling hardened. It was also too rich for my tummy. I'll try omitting half the filling ingredients next time and add whipped cream to the filling instead.

[@mikewhisky9605]

i'll be back.

[@angegarcia3091]

Too much suggar. I just made it and I could feel the sugar between my teeth. :( and I mixed about 30 min at high speed after the eggs. Dont know what I did wrong. TT.TT

[@brogenkastl1809]

Ange Garcia same thing happened to me.

[@brogenkastl1809]

Ange Garcia I just did it again and I used the whisk attachment. Also, at the beginning I whipped the butter and sugar on the highest setting for like 6 minutes and after three minutes I mixed the rest of the butter which flung up on the side back into the mixture and whipped for the last three minutes. I also added one minute to the” five minute rule “ after each egg. Everything went fine and I didn’t have to do anything different other than what I said above. Hope this helps!