Print Options

Back to French Silk Pie >

Include these items:

Select reviews >

Taste of Home Logo

French Silk Pie

French Silk Pie
At gatherings certain desserts are often expected. This is my family's favorite dessert. It is the prefect end to the meal.—Cindy Evanoff, Louisville, Ohio
8 ServingsPrep: 50 min. + chilling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 4 eggs, beaten
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 cup butter, softened
  • 1/4 cup baking cocoa

Directions

  • Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry
  • shell with a double thickness of heavy-duty foil. Bake at 450°
  • for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire
  • rack.
  • In a small saucepan, combine eggs and sugar until blended. Cook over
  • low heat, stirring constantly, until mixture reaches 160° and
  • coats the back of a metal spoon. Remove from the heat; stir in
  • vanilla. Cool to lukewarm (about 90°), stirring occasionally.
  • In a large bowl, beat butter until light and fluffy. Beat in cocoa
  • until blended. Add the cooled sugar mixture; beat on high speed for
  • 5 minutes. Spread evenly into crust. Refrigerate for 4-6 hours
  • before serving. Refrigerate leftovers.
  • Yield: 8 servings.
Nutrition Facts: 1 piece equals 513 calories,
© Taste of Home 2013

2 of 2

French Silk Pie (continued)

Nutrition Facts: 32 g fat (18 g saturated fat), 173 mg cholesterol, 363 mg sodium, 52 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013