Home > Recipes > French Silk Pie

French Silk Pie Recipe

100% would make again

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

This recipe is:

Healthy

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate French Silk Pie Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

8 Servings
Prep: 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.

Lighter version: Makeover French Silk Pie

Nutrition Facts: 1 piece equals 513 calories, 32 g fat (18 g saturated fat), 173 mg cholesterol, 363 mg sodium, 52 g carbohydrate, 1 g fiber, 5 g protein.

French Silk Pie published in Light & Tasty October/November 2007

More recipes like this...

Menus, videos and more

Watch 1000s of how-to cooking videos and recipe tips from Taste of Home and around the web.

Visit our Video Section »

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »