tag:blogger.com,1999:blog-8643068994518854962.post5470363303646095371..comments2024-03-14T02:19:57.548-04:00Comments on Creating Post it Notes: .chocolate french silk pie.squillenhttp://www.blogger.com/profile/01985166445822128265noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8643068994518854962.post-60575370575720255612009-04-23T01:29:00.000-04:002009-04-23T01:29:00.000-04:00Does the chocolate need to cool before its added? ...Does the chocolate need to cool before its added? I added mine while it was still warm and it seemed to melt the butter so that it wasn't as fluffy, but it still tasted delicious!Annanoreply@blogger.comtag:blogger.com,1999:blog-8643068994518854962.post-80915863577789914292009-02-14T14:42:00.000-05:002009-02-14T14:42:00.000-05:00yeah, i was thinking superfine. i'll give it a go...yeah, i was thinking superfine. i'll give it a go next time.<BR/><BR/>For the dessert auction at church i auctioned a pie-of-the-month club. the pie this month was chocolate silk pie, so i used your recipe. i also made this for us and for tim banks for fixing our computer.heidigoseekhttps://www.blogger.com/profile/02659101172249548055noreply@blogger.comtag:blogger.com,1999:blog-8643068994518854962.post-44264518671967813322009-02-14T14:18:00.000-05:002009-02-14T14:18:00.000-05:00lacey - you use the WHOLE egg. Enjoy!lacey - you use the WHOLE egg. Enjoy!squillenhttps://www.blogger.com/profile/01985166445822128265noreply@blogger.comtag:blogger.com,1999:blog-8643068994518854962.post-19100092533332682412009-02-14T14:17:00.000-05:002009-02-14T14:17:00.000-05:00Heidi, if you can get your hands on superfine suga...Heidi, if you can get your hands on superfine sugar, try that. I can't believe you made this pie 3x in a week? WOW! Who's eating it all?squillenhttps://www.blogger.com/profile/01985166445822128265noreply@blogger.comtag:blogger.com,1999:blog-8643068994518854962.post-8088860673966655382009-02-14T13:58:00.000-05:002009-02-14T13:58:00.000-05:00i've made this three times this week:) it's reall...i've made this three times this week:) it's really good. i'm having trouble getting the sugar to dissolve. it doesn't fully incorporate into the butter. I get most of it incorporated by the end of the whipping of the eggs, but there's still a hint. I'm GONNA get this right. Should I use different sugar?heidigoseekhttps://www.blogger.com/profile/02659101172249548055noreply@blogger.comtag:blogger.com,1999:blog-8643068994518854962.post-6892264283993452372009-02-12T14:42:00.000-05:002009-02-12T14:42:00.000-05:00it is the whole egg, not just the egg white, right...it is the whole egg, not just the egg white, right? This looks sooooo good.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8643068994518854962.post-77913596194856118752009-02-06T08:28:00.000-05:002009-02-06T08:28:00.000-05:00Oh my...chocolate french silk pie!! My favorite. ...Oh my...chocolate french silk pie!! My favorite. Thanks for sharing this recipe! (I found you through 2peas)Anonymousnoreply@blogger.com