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Cindy's French Silk Pie

 Cindy's 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


  • Pastry for single-crust pie (9 inches)
  • 4 eggs, beaten
  • 1-1/2 cups sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup butter, softened
  • 1/4 cup baking cocoa


  • 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.
Nutritional Facts: 1 piece equals 513 calories,

2 of 2

Cindy's French Silk Pie (continued)

Nutritional Facts: 32 g fat (18 g saturated fat), 173 mg cholesterol, 363 mg sodium, 52 g carbohydrate, 1 g fiber, 5 g protein.