French silk pie from Midwest Made: Big, Bold Baking from the Heartland (page 84) by Shauna Sever

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Notes about this recipe

  • bendres on April 01, 2026

    Accidentally made this without eggs and it turned out delicious, was more of a French Fudge Pie than a French Silk Pie as the mousse was much denser because of the lack of eggs.

  • pattyatbryce on December 26, 2024

    Big rewards for reasonable effort. We very much enjoyed.

  • jimandtammyfaye on August 07, 2022

    Another delicious winner from MWM! Such an easy dessert to make ahead. It tastes much better after sitting overnight. I would opt for plain sweetened whipped cream for times when I don't expect leftovers. I may experiment with different crusts and try using pasteurized eggs for more sensitive stomachs.

  • SweetLittleBytes on January 21, 2021

    Definitely make this 24 hours in advance; if you eat it too early it's very sweet.

  • stef on October 11, 2020

    The filling is very rich but light. I served it with whipped cream because I didn't have any stabilizer. I almost feel that you can serve the filling as a dessert topped with whipping cream. There are raw eggs in it but you can use pasteurized.

  • Zosia on October 07, 2020

    The filling was light and airy, very chocolatey, and deceptively rich. Made with 70% cacao chocolate, the mousse was quite sweet. It was an impressive dessert that took very little effort to make - and family loved it - so I would make this again with a darker chocolate.

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