Classic French Silk Pie

This is a classic style silk pie which uses raw eggs. To avoid salmonella, please use pasteurized eggs!

It was a shock when I learned about this pie, because….who eat raw eggs, right? Until I remember, Indonesians do hahahha In their healthy drinks aka jamu 😛

This pie is sooo good btw, but I could not get a nice cut somehow. I wonder if there is a trick?

You can use store bought or homemade graham cracker crust for this pie

1/3 c margarine or butter

1 1/4 c graham cracker crumbs

1/4 c sugar

Melt butter in saucepan then stir in crumbs and sugar. Press into 9 inch pie plate sides and bottom.

Bake at 350 F for 10 mins. Cool to room temperature before proceeding/filling

Filling

1/2 c butter/margarine, softened to room temperature if its butter

3/4 c sugar

1 tsp vanilla essence

2 x 28 g semisweet baking choc squares, melted

1 tbsp coca powder

2 eggs – if you want TRADITIONAL CLASSIC, use totally raw, if you want to be safe, use pasteurized. You can sous vide the egg, or use the one that comes in carton

Cream butter, sugar and vanilla

Add in melted choc and cocoa powder, mix well

Beat in eggs one at a time, beating 5 mins at medium speed after each addition

Pour into pie crust and chill for at least 4 h

Top with whipped cream and enjoy 🙂