Comments on: French Silk Pie

By: Debbie

Debbie — Tue, 15 Aug 2023 02:21:25 +0000

I have never made this pie before this year I will make this it makes my taste buds dance!!

By: Cheryl

Cheryl — Wed, 02 Aug 2023 16:25:58 +0000

This almost tastes like chocolate cheesecake. The texture is awesome.

By: Phoebe

Phoebe — Fri, 14 Jul 2023 16:05:47 +0000

Just love this recipe, so delicious!

By: Felicia Doughty

Felicia Doughty — Wed, 01 Mar 2023 15:02:13 +0000

In reply to Laura. Thank you for responding, I will proceed in making this pie. I will be sure to check in to let you know how it turned out.

By: Laura

Laura — Wed, 08 Feb 2023 21:19:20 +0000

In reply to Felicia Doughty. You can if you feel like you need to, but it's not necessary.

By: Felicia Doughty

Felicia Doughty — Sun, 05 Feb 2023 22:05:26 +0000

I plan on making this pie, however I read that eggs in the U.S are pasteurized. Is it recommended that I do the pasteurization process again to be on the safe side?

By: Laura

Laura — Thu, 19 Jan 2023 21:48:34 +0000

In reply to Hollie. Thank you! I will check into these issues and fix them!

By: Hollie

Hollie — Thu, 19 Jan 2023 06:01:14 +0000

In reply to Paul.

Hello— I made this recipe for this past thanksgiving, and it was a hit! I am now making it a second time (double- for 2 pies) and I’m noticing inconsistencies with your step by step instructions and the recipe. First, I don’t see on either when to add the pinch of salt. Also, you say in the recipe to beat the eggs for two minutes after each edition, but in the step-by-step, you say, beat for one minute after each egg addition.

Either way it was super yummy which means I must have figured it out. Haha

Thanks for the recipe!!

By: Laura

Laura — Sun, 01 Jan 2023 23:26:12 +0000

In reply to Paul. I suggest making the recipe as written first so you can taste it exactly how it was created to taste. Then you can try adding malt powder. However, I have never bought or used malt powder so I do not know how much to add!

By: Paul

Paul — Sun, 01 Jan 2023 22:24:02 +0000

Hello Laura. I am going to give this one a try to go up against a different recipe I currently use.
A question. Have you ever tried with malt powder as an addition for a malted pie? Definitely not everyone’s taste, however, we do like the malted version. If you have tried with malt powder, how much did you use? If you have not used the same, I will stick with the 1/2 cup I used with my current recipe, or perhaps reduce to 1/4 cup.
Another question. When making the filling itself, do you use a whisk or paddle attachment? I found a whisk very difficult when creaming the butter and sugar in particular.