Rev: Chocolate Silk pie (and story)

[AvrilH]

The story: I ran into my Cl supper club partner (there are only 2 of us in Winnipeg) in a parking lot on Saturday. I teased her for having cheetos in the car, and she said "All my buddies are coming over tonight to celebrate my birthday!" I instantly started harrassing her that apparently I don't count as a buddy, as I had not been invited. She was mortified, and explained that they are going out bar hopping as soon as everyone got to their place, and didn't expect me to want to come (I don't drink, and have 3 young kids at home, including a breast fed baby). She was right, I wasn't insulted, and I kept harassing her anyway........

Today she showed up at the door step with a chocolate silk pie to apologize.:cool:

I felt badly, and told my dh I shouldn't have teased her so much. He said "You should have teased her MORE, and we'd get a whole dinner!"

Cindy rocks! THanks CL for introducing me to her!

Anyway: the review:

The pie is terrific, and Cindy said she used skim milk and cut down on the chocolate. It was a bit sweet, and you could probably cut out some of the sugar too.

[shoyski]

Great story with a good ending. Thanks for sharing and I'm glad you got a pie!

[Jeanne G]

but I haven't even tasted it yet! I JUST got finished making it for a dinner party tomorrow, and am not too pleased with the preparation!!

I'm disappointed that the recipe #1 did not call for a deep crust (I had so much filling FALLING over the sides after putting the merange on top). That makes for a wonderful presination doesn't it?! Errr. And, #2 once I boiled the water and sugar, it took FOREVER to get the peaks to stiffen. So, be fore-warned. It could have made 2 pies, I had to "dig out" some - 2 pyrex's full left over - of the chocolate mixture. Can you tell I'm irritated?!? :mad: Just thought I'd warn anyone who tries this pie!!!

[Joyce]

I made this recipe in a regular 10" pie plate (it calls for 10" deep dish), and had no problems with the pie overflowing. I did add about 1/2 tsp cream of tartar to the meringue to prevent "weeping". I also made the Praline Custard pie and the Banana Cream Peanut Butter pie and all three were wonderful.

[Jeanne G]

Originally posted by Joyce
it calls for 10" deep dish

I just looked, thinking I can't believe I missed it saying DEEP DISH, and it does not call for a deep dish. However, it does call for a 10" and mine was 9", so that must be part of my problem. Although, for enough chocolate filling to fill (2) 9" pies, I'm still wondering! They should have said that it needs to be a DEEP DISH. I was at the grocery wondering when I bought them, and figured I shouldn't buy deep dish if it didn't call for it. But I did miss the size! Which, I'm certain, is part of my frustration! Just needed to vent this :D!

[Joyce]

Jeanne, is it possible we have different instructions!! "1. Prepare and bake piecrust in a 10 inch deep-dish pie plate. Cool completely on a wire rack."

[valchemist]

both the magazine and mastercook says "10-inch deep dish."

perhaps someone typed in the recipe on the BB and decided not to type the words "deep dish."

[claire797]

I've made the pie twice now. You can make it without a deepdish, but beware. There's lots of meringue and you'll end up piling it high on top. It's REALLY good!

[Jeanne G]

Joyce & Valchemist,
Now I feel totally stupid! :o When I looked at the recipe, I looked at the "ingredients" part, where it says:
CRUST:
1 (10-inch) Piecrust or 1/2 (15-ounce) package of refrigerated pie dough (such as Pillsbury).

Of course, I missed the 10-inch part, but didn't bother to further read the directions under #1. to "Prepare and bake Piecrust in a 10-inch deep-dish pie plate." DUH!

Sorry to be complaining - only about my own lack of fully reading the recipe!!!! This is an all-too-common mistake that many people make (myself included!!!). I just looked at the ingredients and went shopping, and briefly read to "repare and bake piecrust".

I hope the pie turns out ok, now I'm wondering if I should even serve it!? Do you think there will be enough chocoate?
Sorry for my lack of competence in reading this recipe!!!

[sherri]

I made this pie and also had a lot of meringue. The problem with my pie was it WEEPED!!
Joyce, you said you added cream of tarter, when did you do that, before or after cooking the egg whites?
I must say the chocolate filling was great, but that darn meringue didn't turn out too good for me.

[Joyce]

Sherri, I added 1/2 tsp. of Cream of Tartar at the very beginning of beating the whites. There are only two of us, so the pie lasted a full week and the meringue never weeped. I always add cream of tartar to meringue in all my recipes. Also, I made this in a regular 10" pie pan, since I don't have deep dish and it was fine. The meringue was a little high, but it never was a problem.

[sherri]

Joyce,
Thanks so much, I will definitely try that next time!

[Lingail]

My problem with the recipe is that the chocolate mixture didn't seem to set firm enough even after chilling it overnight in the pie shell, so it was very watery when I cut into it. Did anyone else have this problem? And any idea as to why? It was delicious though, but very rich.

I had never made a French meringue before and was pleased that it came out so well. I also didn't have a 10" pie plate, so I used a 9" deep dish and didn't put in all the chocolate mixture as I could see it wasn't going to fit.

[sherri]

Lingail
My pie was also very watery and I know it was from the meringue weeping, do you think that could have been the problem with the chocolate mixture not getting firm enough??

[Lingail]

Sherri,
I'm not sure if the meringue was the problem, as I didn't notice any "weeping". I'm now wondering now if it was because I didn't chill the mixture quickly in an ice water bath. I just let it cool naturally because I knew I wouldn't get to finish making the pie right away.