Comments on: french silk pie

By: Liz

Liz — Mon, 21 Apr 2025 00:00:14 +0000

Any reason why this filling is slightly different than the one for the French silk pie bars?

By: Amanda

Amanda — Sat, 05 Dec 2015 08:11:25 +0000

I made your recipe a couple of years ago for a valentines day gift. It was well enjoyed and I plan to make it again this weekend!

By: Michelle

Michelle — Sun, 27 Jul 2014 20:33:00 +0000

Made this for a dinner party, turned out divine! How ever mine wasn’t as dark as yours, I’m making a second one today since I worked out all the kinks from my first try. I was a little confused by melt and chill chocolate because I would assume if you melt it than cool the chocolate it would harden? I melted the chocolate in the microwave and put it in the fridge but not for longer than 15 minutes cause I was afraid of the texture. Let me know if this is right 🙂 Otherwise I LOVE your website all the recipes on here are lovely and I’m excited to make more!

By: Sarah

Sarah — Tue, 29 Nov 2011 19:33:03 +0000

Vicki- I don’t know a lot about baking at high altitude, but I did find this link, which suggests pie crust will need a bit more liquid and a longer baking time: http://www.epicurious.com/articlesguides/howtocook/primers/altitudebaking_basics

By: eatinginorout

eatinginorout — Mon, 28 Nov 2011 15:41:23 +0000

I haven’t had a slice of French Silk pie in years! This one looks just as creamy as I remember. Here’s one more for the “to-make” list.

By: Vicki

Vicki — Mon, 28 Nov 2011 15:23:37 +0000

any difference for high altitude for crust?