Excellent and cool, this frozen salad is perfect for baby or bridal showers.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 2 cups butter
- 1 ½ cups white sugar
- 4 (1 ounce) squares unsweetened baking chocolate
- 2 teaspoons vanilla extract
- 4 eggs
- 1 (9 inch) pie shell, baked
Instructions
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.
Nutrition Facts
| Calories | 780 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 215 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 36 g |
| Sodium | 487 mg |
| Sugars | 38 g |
| Fat | 64 g |
| Unsaturated Fat | 0 g |
Reviews
I just made this pie for my grandson’s 21st birthday and it was delicious!!! After reading many of the reviews, I decided to follow the directions step by step – except I did use the “liquid eggs ” (egg beaters) instead of regular eggs. I think the beating is the key to making this very smooth. This pie is absolutely delicious, very rich and creamy! I also used a cookie crumb crust instead of regular pie crust. Will make this again and again!!! Thank you
I have been making this pie for decades and what the recipe does not state is to use pasteurized eggs. This makes the uncooked eggs safe to eat. My entire family, including my grandchildren, inhale this pie! It is that good!
First time making it! My wife said to give it 10 stars!
This is my (and my family and friends) very favorite recipe. I DO NOT bake, and we are all chocoholics. So good and easy!!! One trick I got from another review- the ultra fine sugar makes a big difference. And I use graham cracker crusts, because we aren’t that fond of pie crust. I then thaw whipped cream and use that with shaved chocolate on top to decorate. Can not endorse enough!!!
My family loved it!!
The problem with this recipe is obvious. It’s not that there is too much butter and eggs. It’s that you need another pie crust! It makes 2 pies. Half the recipe if you only want one pie. Love it!
Like other reviewers, I also only used 2 STICKS (1 cup) butter and 3 eggs. It was very rich and a little grainy even though after each egg I beat it 5 minutes each then an extra 5 after the third, so next time I will definitely cut the sugar to 1 cup.
I too was worried about the amount of butter. I read some of the reviews and some cut the butter down to 1 cup so I did that. But after whipping it I found I needed the full 2 cups of butter in order to fill my Pyrex fluted glass pan. Tasted great! Not too buttery at all. I also used 4 eggs which again worked perfect for me. If I were you I would try it the orginial way the first time and then makes any changes you feel are neccessary. I don’t think this pie needs whipped cream either but that’s just my taste. 🙂
doesn’t last one meal in this house!!!!
This pie looked beautiful and tasted great too at Thanksgiving. Some of my family thought it was too sweet, but I love sweet flavors so I was very pleased with it. No one turned it down and some had seconds!
I love this recipie! It has turned out perfect everytime and everyone raves about it! I used 2 sticks of butter but followed the rest of the recipe. I think the trick is beating for the full 5 minutes after each egg. I’ve never had a grainy taste to it, its always been smooth as silk. Thanks for the recipe!
This pie was very rich. It was not like a French Silk pie that I’ve had before. The texture seemed a little firm for French Silk. It looked like an Ice cream filling. Also the chocolate flavor was not enogh so I added some chocolate hersheys syrup. Which made it very taste good. But again the texture was what was weird to me.
Used only two STICKS of butter. Made sure to mix for 5 minutes after each egg. Topped with real whipped cream. I’ve made this numerous times – so rich and so good!
Good flavor but I’m not certain I’d bother making it again. I followed the recipe except for reducing the butter to 2 sticks instead of 2 lbs. I also used baker’s sugar and pasteurized eggs, for added food safety. Unfortunately, despite using an extra fine sugar, it had a gritty consistency and it also came out overwhelmingly sweet. The relatively light brown color was disappointing for what should have been a rich chocolate pie.
I also used 2 sticks of butter instead of 2 cups of butter. I love the smooth, rich taste.
I don’t like raw eggs, but this was very rich and delicious.
Wonderful recipe. Super easy to make, just takes time. I melted the chocolate in the microwave on 50% power, I find this to be easier. I also used Splenda sugar blend in place of the sugar, and it turned out perfect.
This is outstanding. I used half baking choc. & 1/2 cocoa powder, it get’s a 4 star because it has to be doubled. I used a pastry crust, next time I’d use a cookie crust.
This is definately a TOP 5 decadent dessert. This is one of my husbands favorites. Anyone I have ever served this to raves about it. Take the time to make sure you beat the eggs in well; it should have no sugar grit, and should feel and look like silk.
Turned out perfect. My family loved it! I did beat each egg for 5 minutes. This recipe made a lot! Will make it again. Used 2 sticks of butter not 2 cups!
This pie was great. Fluffy and rich. Beat butter (two cups) and sugar together for at least five min., until light and fluffy. I melted chocolate in microwave and then let it cool until it was thick but pourable, so as not to melt the butter. I used Egg Beaters (two small cups, the equivilent of four eggs) and beat them in in four additions. Used a whisk attachment on my Kitchenaid. The pie is fluffy and rich, tastes great. More than enough for a pie shell. Will make a mousse with excess, beating it into whipped cream.