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French Silk Chocolate Pie

0:25 prep
0:35 total


prep 0:25       total 0:35




1 cup butter
1-1/2 cup sugar
4 oz. unsweetened chocolate, melted and cooled
2 tsp. vanilla
4 eggs
1 baked 9-inch pie shell


Cream butter and sugar until completely smooth. Add chocolate and vanilla. Beat in eggs, one at a time, beating five minutes after each addition. Turn into cooled pie shell. Chill. Decorate with whipped cream before serving.

Author's Comments

Please ascertain if it's safe in your area to use raw eggs in a dish that will not be cooked before preparing this pie. In New York State we have been told it's all right.

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3 Recipe Reviews

Julie Johnson

Julie Johnson reviewed French Silk Chocolate Pie on April 12, 2004

This pie is wonderful! I made it for Easter and it was a huge hit with my family. Many people wanted seconds, but not too big because it is rich.
I substituted a graham cracker crust for the pastry crust that it called for.

Mike M

Mike M reviewed French Silk Chocolate Pie on May 3, 2004

I made this pie and it was a big hit. One person even stated that this pie was "stab an old man in the throat good" meaning he'd be willing to do that to get a piece of it. I found it very rich and although a bit time consuming with all the beating, still very easy to make. I'm making another one today!


accphotography reviewed French Silk Chocolate Pie on December 11, 2006

This pie is GREAT!!! Very smooth, just chocolaty enough, just sweet enough. I didn't have ANY trouble getting it to set. It was perfectly fluffy and smooth. I can't have sugar or gluten, so I made a crust out of soy flour and almonds and used Splenda for baking instead of sugar. It turned out wonderfully. I highly recommend this recipe!