Today’s recipe is a delicious chocolate French silk pie, but I must warn you that it comes with a disclaimer. Now this recipe is made with raw eggs, so it is recommended that children, pregnant women, the elderly, and anyone with an immune system disorder not eat this in order to avoid a risk of salmonella food poisoning. For more info avoiding salmonella poisoning for can check out this link to allrecipes.com.
Now that my warning is out of the way, I must say that raw eggs do not scare me. As long as you know proper egg safety tips, like the ones listed in the link above, you should be could. However, I still recommend the groups listed above avoid eating this pie. I grew up on homemade vanilla ice cream made with raw egg and it hasn’t been a problem for me. I even think that you could use a pasteurized egg product in it’s place, but I have not tried it out yet. However, it seems like it should work the same. If anyone knows if it works, please leave me a comment below.
I had seen a recipe similar to this on The Pioneer Woman before. Her recipe was a little labor intensive, requiring a regular pie crust and melting chocolate. Then I saw this recipe over at Jamie Cooks It Up who got it from a Betty Crocker cookbook. The recipe uses a Oreo cookie crust and baking cocoa. It was too simple not to try. I did serve it to my family with the exception of my daughter who has many health issues. I didn’t want to risk the raw egg thing with her. This French silk pie is smooth, creamy, chocolate, satin goodness. Loved it. Definitely a keeper. Thanks Jamie for a delicious recipe.
Recipe disclaimer: This recipe is made with raw eggs so it is recommended that children, pregnant women, the elderly, and anyone with an immune system disorder to avoid a risk of salmonella food poisoning. For more info avoiding salmonella poisoning for can check out this link to allrecipes.com.
- 1 cup sugar
- 3/4 cup butter, softened (not margarine)
- 8 Tbsp loosely packed cocoa
- 1 tsp vanilla
- 3 eggs (or equal amount of pasteurized eggs to be safe)
- 1 Oreo cookie crust
- 1 8oz carton Cool Whip (I used real sweetened whipping cream instead. I love the real stuff)
- Mix the sugar and butter together for 4 minutes, until it becomes kind of frothy. (I used the paddle attachment on my kitchen aid)
- Add the cocoa and vanilla and mix for about 1 minute.
- Add the eggs one at a time. Mixing for at least 2 minutes after each egg is added. After the eggs are added it should look nice and fluffy.
- Spread the mixture into the Oreo crust.
- Top with cool whip (or whipped cream)
- Refrigerate for at least an hour, but it’s best if it stays in the fridge over night. This pie also freezes really well.