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This creamy, quick chocolate pie from Mary Relyea of Canastota, New York not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say “I love you” on Valentine’s Day.
This recipe is:
Quick
Originally published as Chocolate Silk Pie in Simple & Delicious January/February 2008, p50
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Reviewed on Feb. 16, 2012 by wildflower13
Used a graham cracker crust instead. This was the best chocolate pie I've ever eaten.
Reviewed on Jan. 02, 2012 by susiema
Sorry to say, I have not tried this recipe yet. I was wondering if you could substitute Cool Whip for the whipped cream? I have tried in in another chocolate pie recipe that uses marshmallows melted down and it worked fine. Just curious if anyone else has tried this substitution?
Reviewed on Dec. 25, 2011 by jen9757
This pie is so good. I made it for Christmas and it was a hit. It is bursting with deep chocolate flavor. I used milk chocolate chips instead of semi-sweet and it turned out wonderfully. Make sure you use a pastry crust and not a pie crust. I made that mistake, and had to go out and buy a new crust.
Reviewed on Dec. 09, 2011 by Relievestressbake
I am planning to make this recipe for one of our Christmas desserts. Sounds great and I was thrilled to find a chocolate silk pie recipe that doesn't use raw eggs. Chocoate chips should make it very smooth. Thanks for the recipe!
Reviewed on Nov. 29, 2011 by reimanpub
I made this for Thanksgiving and it was a big hit. Everyone loved it. Will definitely make again.
Reviewed on Nov. 21, 2011 by lizzie46882
Although I haven't made this yet...I'm still giving it a 5 star. I've been looking for a recipe that didn't use uncooked eggs and was happy to find this one. Just a tip...we have a large household so (the original recipe) Chocolate Silk Pie was always made in a lasagna pan. I never made a crust...just crushed up some graham crackers and lightly sprinkled them over the bottom of the pan. Just graham crackers with nothing added and the entire bottom of the pan does not need to be covered. I would assume that this would work for this recipe too. Not only do you save a few sinful calories, but if you want to make it for a crowd it's so much easier and faster. Give it a try this way and put in a square pan
Reviewed on Oct. 23, 2011 by carolynstowers
I am giving this recipe a 5 star. The last time I made this Silk Pie my computer went down and I had to pull the recipe up again, at that time I pulled up French Silk Pie which required me to cook the pie to 160 degree with egg yokes added. The pie came out delicious. Today I am cooking as directed.
Reviewed on Oct. 21, 2011 by Sandy1947
STUPENDOUS!! I never thought I'd find a Choc. Silk Pie that could rival Baker's Square, but this one surpasses it by far! I wouldn't change a thing in the recipe./
Reviewed on Oct. 14, 2011 by Kris P
To make the chocolate part, do I take one cup of heavy whipping cream and whip it or whip the cream then measure one cup?
Reviewed on Oct. 04, 2011 by sstetzel
It means to cover the unbaked pie crust with foil, pressing the foil down into the pie pan so all the crust is covered. This gives the crust a chance to cook without over browning or shrinking.
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