Cindy's French Silk Pie Recipe

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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
TOTAL TIME: Prep: 50 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 50 min. + chilling
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as French Silk Pie in Light & Tasty

Nutritional 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.

Reviews for Cindy's French Silk Pie

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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3 Star
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MY REVIEW
Reviewed Aug. 25, 2011

"I'm also beat some whipping cream (with vanilla & powdered sugar) & topped it with that. I'm not sure how this recipe qualifies as healthy. :D"

MY REVIEW
Reviewed Aug. 25, 2011

"Cooking the eggs & sugar takes a while but it is so worth it! I like mine a little more chocolaty so I added 1/2 cup of baking cocoa instead of 1/4. YUM"

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