French Chocolate Silk Pie

As one would expect from the name, the texture was smooth and velvety yet quite light, and the flavour was as good as the chocolate used.

This non-traditional version of a silk pie used far less butter than most, included sweetened condensed milk as one of its ingredients, and was baked. The baking instructions were unclear so I removed the pie when the centre was no longer jiggly. Though the texture was lovely, I may have over-baked the pie a little as the surface was dry and crackly – desirable in a brownie, not so much in a creamy chocolate pie.

Definitely something I will make again as it took just minutes to put together - it helped that I had this unbaked pie crust in the freezer - and was a huge hit. But knowing now what it looks like once it’s baked, I’ll be better prepared to hide the surface next time : )!