After seeing this recipe shared by a friend on Facebook, I just had to try it. French Silk pie from Baker’s Square, formerly Poppin Fresh in my high school days, has to be my all time kryptonite. In HS we used to buy a whole pie, and grab a couple of forks, and watch it disappear. Of course, today’s metabolism is not what it used to be so one slice is my daily limit.
I brought this over to our neighbors’ house for dessert and it was extremely well received! So lucky there is another French Silk fan so close!
This is the recipe, and it’s pretty spot on.
If you are concerned about the use of raw eggs, they can easily be pasteurized first. My local grocery didn’t have any already pasteurized eggs, and they are more expensive. Directions for that are I’m edged in the recipe, but basically you put your large eggs in a pan, cover with water, and bring them up to 140 degrees F and hold that temp carefully for three minutes. The eggs hold the same consistency as raw, do this does not effect the recipe at all.