Chocolate Almond Silk Pie
Total TimePrep: 20 min. + chilling Cook: 30 min. + cooling
This is a waste of money and time. I followed the "directions." "Cook egg mixture till it sticks to the back of a metal spoon AND reaches 160 degrees." Really???? It was sticking to the spoon at 100 degrees. I added the chocolate and of course it curdled.I am glad a nine year old could make this. Wish I could the same.
This is putzy but Very Good!
This pie was served at my high school graduation party. It seemed to be a little work to prepare, the results were well worth it. :) Yum!!!
I am so grateful to the person(s) that came up with a safe version of Silk Pie. I had my recipe for French Silk Pie from the 50's but would not make it because of using raw eggs. Mine had vanilla instead of almond flavoring.THANKS, THANKS, THANKS!Janis
My husband's all-time favorite pie. I have made this more times than I can count.
My pie turned out great. I used unsalted butter in place of regular salted butter. If you wanted to make it less dense you can whip some heavy cream and fold into the chocolate mixture