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French Silk Pie

September/October 2008, October 1997, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.2 (69 votes)

Bittersweet chocolate and Dutch-process cocoa meld with a shot of fresh brewed coffee to give an ultra-rich flavor to this creamy French silk pie. A frothy meringue is the secret to lightening the brown sugar-sweetened filling.



READER'S COMMENT:
"This recipe was really great! I made it for Thanksgiving when pumpkin and apple pies are usually the favorite, this one was a hit. Nobody even knew it was so light. I used half dark cocoa and added a little more espresso powder to make...
French Silk Pie Recipe

4 Reviews for French Silk Pie

10/08/2011
Unbelievably WONDERFUL!

I made this for my husband as dessert for our anniversary dinner. He is a French Silk Pie conoisseur, but hasn't had it in a while as it isn't "healthy". I saw this recipe and - despite the fact it contained gelatin - I had to try it. I did some research and found I could easily substitute 2 tablespoons of Agar Agar flakes (or 1 1/2 teaspoons Agar Agar powder) instead of gelatin (we don't use gelatin products in our house - we think it's just disgusting considering what it's really made of & how it's made!)! Agar Agar is all natural and made from seaweed; it's colorless, odorless, and completely tasteless but is rich in minerals & amino acids. Whole Foods carries it or you can get it at Amazon. Anyway, I subbed Agar flakes (2 Tbs.), Splenda Brown Sugar Blend (use only 6 Tbs., divided NOT 8 Tbs!), 1 Tbs. pure vanilla, and I used Egg Beaters (1/4 cup) instead of the large egg. Oh, and I put 1/4 teaspoon instant espresso powder in the crust and dissolved 1 teaspoon instant espresso powder in 2 Tbsp. of boiling water (which I let come to room temp. before adding the Agar flakes). I also used very expensive, high quality cocoa and chocolate (Scharffen Berger unsweetened cocoa & 65% semi-sweet chocolate) - the best, in my opinion.
This pie is the BEST French Silk my husband and I have ever had!
It is light and airy, but very rich, thick, creamy, smooth and chocolate-y!! The espresso really enhances the richness of the chocolate! This pie is sublime - really! It was a little involved to put together if you're a beginner in the kitchen. Have all your ingredients, bowls, pie dish, and mixer pre-measured & ready to use. This is worth the work! Really delicious and at 210 calories (for one of 8 servings; if you're serving 10 with the changes I made to the recipe, it's 169 calories!), this pie is just great!! Definately make this pie - especially if you're a chocoholic!

Rich, Smooth, Creamy, Decadent, Can Be Made With Agar Agar Instead of Gelatin
Comments (1)

3 comments

Anonymous wrote 37 weeks 4 days ago

Thanks for the Agar Agar

Thanks for the Agar Agar substitution specs (I keep it on hand). I, too, don't eat gelatin. It is disgusting (google it, folks), but it also is not vegetarian. Can't wait to try this recipe..

12/02/2009

This recipe was really great! I made it for Thanksgiving when pumpkin and apple pies are usually the favorite, this one was a hit. Nobody even knew it was so light. I used half dark cocoa and added a little more espresso powder to make it a little richer. I definitely recommend this recipe if you are a chocolate lover!

Comments
12/02/2009
Anonymous

This recipe was really great! I made it for Thanksgiving when pumpkin and apple pies are usually the favorites, this one was a serious hit. Nobody even knew it was so light! I used half dark cocoa and a little extra espresso powder to give it a richer flavor. I highly recommend this recipe if you are a chocolate lover.

Comments
11/07/2009
Anonymous

I never even told my husband this was a lighter recipe! If anything it might be too chocolately for milk chocolate lovers, but perfect for dark chocolate fans.

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