Homemade Baker's Square Copycat French Silk Pie
It seems like most recipes for french silk pie fail to even compare to Baker's Square infamous recipe. With a rich, creamy, silky, smooth center it truly is mouthwatering. Then, to make it even more delicious, it is topped with homemade whipped cream, or Cool whip. A heavenly masterpiece, it's hard to deny a second slice. Don't miss out on our Copycat Baker's Square French Silk Pie and be taken away to a place of infinite bliss.
Notes
The "silk" in the name refers to the texture, provided the filling is beaten until the sugar is completely dissolved. It takes a long time to cream the butter and sugar properly, and 5 minutes after each egg is a minimum. We use a straight-sided 9 " cake pan and usually make at least 1-1/2 recipes of filling. In doing this the mixer is running almost continually for 30-40 minutes. I'm not sure it's possible to overbeat it, but I know that if it's not beaten long enough, it's grainy. For the crust, proceed as for a graham cracker crust, but use Nabisco chocolate wafers (don't remember the name); they're thin and crisp.
Ingredients
- 1 cup unsalted butter
- 1 1/2 cup sugar
- 2 ounce unsweetened chocolate, melted
- 1 1/2 teaspoon vanilla
- 4 eggs
- 1 (9-inch) baked pie crust, homemade or store bought
- Cool Whip or or homemade whipped cream
Instructions
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Bake pie crust as instructed on package.
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In small bowl, cream together butter and sugar until light and fluffy. Add melted chocolate and vanilla. Beat until smooth.
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Add 2 eggs, two at a time, and beat 5 minutes. Add remaining egg and beat 5 more minutes.
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Pour mixture into crust (crust must be cool) and chill until set, about 3 hours.
- Spread with whipped cream if desired.