Comments on: French Silk Pie (easy method) https://www.thereciperebel.com/french-silk-pie/ Mon, 19 Feb 2024 14:47:49 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: The Recipe Rebel https://www.thereciperebel.com/french-silk-pie/comment-page-2/#comment-827798 Mon, 19 Feb 2024 14:47:49 +0000 https://www.thereciperebel.com/?p=14612#comment-827798 In reply to Steph.

Hi Steph, it sounds like it might of been too thick if you couldn’t get it to strain.

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By: Steph https://www.thereciperebel.com/french-silk-pie/comment-page-2/#comment-827589 Tue, 13 Feb 2024 14:02:53 +0000 https://www.thereciperebel.com/?p=14612#comment-827589 Mine wouldn’t strain, what did I do wrong?

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By: The Recipe Rebel https://www.thereciperebel.com/french-silk-pie/comment-page-2/#comment-824534 Wed, 04 Oct 2023 11:05:26 +0000 https://www.thereciperebel.com/?p=14612#comment-824534 In reply to Sharon.

Hi Sharon! You probably could, it just needs to be cooked first. Also a deep dish could work as well. Enjoy!

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By: Sharon https://www.thereciperebel.com/french-silk-pie/comment-page-2/#comment-824447 Sun, 01 Oct 2023 23:07:06 +0000 https://www.thereciperebel.com/?p=14612#comment-824447 In reply to Sharon.

Should you use a deep dish pie plate.

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By: Sharon https://www.thereciperebel.com/french-silk-pie/comment-page-2/#comment-824446 Sun, 01 Oct 2023 19:47:29 +0000 https://www.thereciperebel.com/?p=14612#comment-824446 Could you use a regular pie crust instead of a chocolate crumb pie crust.

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By: The Recipe Rebel https://www.thereciperebel.com/french-silk-pie/comment-page-2/#comment-818841 Sat, 31 Dec 2022 02:30:17 +0000 https://www.thereciperebel.com/?p=14612#comment-818841 In reply to Cindy.

Hi Cindy! I’ve only tested the recipe as written, so I can say for sure what the result would be if you leave an ingredient out, or change anything. If you decide to experiment, I’d love to know how it goes!

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By: Cindy https://www.thereciperebel.com/french-silk-pie/comment-page-2/#comment-818797 Wed, 28 Dec 2022 18:47:16 +0000 https://www.thereciperebel.com/?p=14612#comment-818797 I’m going to try this recipe for our New Year’s meal, with 67% Dark Chocolate in a pastry crust. I also plan to cut the sugar to 100g, based on the success of another reviewer who used 60g. My question is, do I still need to add the cocoa? What does that do? It seems like it will have a lot of chocolatey taste with the dark chocolate already.

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By: Danielle https://www.thereciperebel.com/french-silk-pie/comment-page-2/#comment-818100 Mon, 05 Dec 2022 00:26:47 +0000 https://www.thereciperebel.com/?p=14612#comment-818100 In reply to Chel.

Thank you so much! I just wanted to make sure I was doing it correctly! I ended up watching the video AFTER I commented of course! Haha thank you again! Trying it as I type, will update!

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By: The Recipe Rebel https://www.thereciperebel.com/french-silk-pie/comment-page-2/#comment-817912 Tue, 29 Nov 2022 02:15:47 +0000 https://www.thereciperebel.com/?p=14612#comment-817912 In reply to Chel.

Yes exactly Chel!

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By: The Recipe Rebel https://www.thereciperebel.com/french-silk-pie/comment-page-2/#comment-817911 Tue, 29 Nov 2022 02:15:31 +0000 https://www.thereciperebel.com/?p=14612#comment-817911 In reply to Danielle.

Hi Danielle! The steps are correct. You are adding the chocolate, butter, and vanilla after you strain the hot cocoa mixture. If you watch the video, you’ll see these at the 1 minute 15 second mark, so you can see what it looks like. Hope this helps!

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