Comments on: French Silk Pie

By: Ruth

Ruth — Thu, 17 Apr 2025 01:52:09 +0000

Great recipe! I would like to add a little bit of coffee flavor to the chocolate filling. In your opinion would it work to add a half or full teaspoon of powder espresso to the heavy cream before mixing in the melted chocolate and vanilla to the filling mixture?

By: Charmel

Charmel — Wed, 26 Mar 2025 00:37:45 +0000

My favorite pie!! Make sure to allow plenty of time for the chocolate mixture to cool before whipping it into the butter. First time I made it I had a delicious mousse soup pie! 😆 the 2nd time I was meticulous about making sure it cooled to 75 degrees. It took over an hour for it to chill properly. Well worth the wait!!

By: Jennifer

Jennifer — Sun, 23 Mar 2025 23:09:51 +0000

This is hands down one of the best pies I have ever eaten! Well worth making and trying not to eat the whole thing! You definitely want to try this recipe!

By: Lisa W

Lisa W — Sun, 23 Mar 2025 22:48:14 +0000

This is so silly smooth and delicious. It was easy to follow and everyone loved it.

By: Sharlene

Sharlene — Sun, 23 Mar 2025 22:04:10 +0000

A….MAZING ❤️❤️❤️
It’s my go to recipe , I just made it for my mother in-laws 97th birthday last week! She LOVED it 😊 👏🏻👏🏻👏🏻

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Fri, 21 Mar 2025 13:15:31 +0000

In reply to Jean. Hi Jean! Your pie should still taste delicious after 60 hours, though the crust may soften a bit. If you haven’t added the whipped cream yet, you’re in good shape! If it’s already topped, the whipped cream may start to seep after a day in the fridge—I’d personally scrape it off and whip up a fresh batch right before serving for the best texture. Hope that helps, and I’d love to hear how it turns out!

By: Jean

Jean — Fri, 21 Mar 2025 06:28:28 +0000

So excited for this pie! I just made this and it looks fantastic, but made it a day too early! Would this still taste good past two days? (Roughly 60 hours in advance.)

By: Grace

Grace — Tue, 18 Mar 2025 21:00:05 +0000

In reply to Scarlett.

For sure!

By: Scarlett

Scarlett — Tue, 18 Mar 2025 16:35:35 +0000

In reply to Grace. Hi! Do you think this recipe is good for an intermediate baker, who makes cookies, brownies, cinnamon rolls, and muffins?

By: Grace

Grace — Sat, 15 Mar 2025 18:39:57 +0000

This recipe is incredible, I misread and didn’t mix the chocolate in with the egg mixture, I ended up adding in mixing them separately after I realized my mistake and it still turned out delicious. Thank you!