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This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies...but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best.
This recipe is:
Contest Winning
Originally published as Chocolate Almond Silk Pie in Country Woman March/April 1987, p29
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Reviewed on Aug. 05, 2011 by Ballinrobe
This is putzy but Very Good!
Reviewed on Jun. 12, 2010 by RenaeR
This pie was served at my high school graduation party. It seemed to be a little work to prepare, the results were well worth it. :) Yum!!!
Reviewed on Feb. 12, 2010 by jwwluvcooking
I am so grateful to the person(s) that came up with a safe version of Silk Pie. I had my recipe for French Silk Pie from the 50's but would not make it because of using raw eggs. Mine had vanilla instead of almond flavoring.THANKS, THANKS, THANKS!Janis
I am so grateful to the person(s) that came up with a safe version of Silk Pie. I had my recipe for French Silk Pie from the 50's but would not make it because of using raw eggs. Mine had vanilla instead of almond flavoring.THANKS, THANKS, THANKS!
Janis
Reviewed on Jan. 27, 2010 by FriedaG
My husband's all-time favorite pie. I have made this more times than I can count.
Reviewed on Jan. 18, 2009 by zzzkatzzzz@gmail.com
zzzkatzzzz
Reviewed on Dec. 24, 2008 by GUA
My pie turned out great. I used unsalted butter in place of regular salted butter. If you wanted to make it less dense you can whip some heavy cream and fold into the chocolate mixture
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