French Silk Chocolate Pie II

"I have used this recipe dozens of times and it is very simple and yummy! After creaming the butter and sugar together for 5 minutes, I use a kitchenaid mixer and beat each fresh, cold egg for 5 minute..." See mores. It has never turned out soupy for me. I also use regular sugar, and increase the cocoa to taste (6-8 TBS depending on where the pie is going). My suggestion is to add 6 tbs of cocoa, mix, then taste test - it should taste slightly stronger than you want the completed pie to taste. Even with regular sugar the pie has never been grainy, nor does it have a mousse like texture - it is very silky smooth. I prefer to top with store bought whipped cream piped on top, and chocolate shavings."

"For those having trouble with the pie setting - when first mixing the butter and sugar together - MAKE SURE NOT TO OVER MIX the two! The purpose of creaming is to just mix the two ingredients togethe..." See morer. If you use a power mixer to do this, it will overmix the two and your base will end up too runny. You don't need to refrigerate the mixture in between, or wait too long when adding the eggs - just use a wire wisk and slowly and carefully whip the mixture together."

"WONDERFUL PIE!! My pie did not set up after beating for nearly 10 min. after each egg. I tried the suggestion of placing the mixture in the freezer. I left it there for 20 min. and then beat again...." See more It immediately set right up. Great idea! Update: I tried the Bakers Sugar as suggested, it's perfect for this recipe! Finally, I added probably 3 tbs. more cocoa than this recepie called for. Before adding the extra, it was more sweet than chocolaty and the extra cocoa seemed to balance it out nicely."