This sounds yummy, but is there any reason to be concerned about the raw eggs in here? Aren't they supposed to be dangerous?

Definitely children or pregnant women shouldn't eat this dish. And Martha Stewart, who I "stole" this recipe from warned of that on her show. You could prolly use pasteurized eggs.

Azure, did you ever try your experiment making this using sf vanilla davinci syrup? Just curious as to how it turned out!

ugh! you know I completely forgot I said I was going to do that. I'll try to get to that this week. The peanut butter one was REALLY good.

Our resident Chef - Karen, usually recommends using more than one sweetener in LC recipes. According to Karen, by combining two different sweetners, the final product will taste sweeter with a smaller quantity added.

Thought I'd mention this since there have been a few comments about it not being sweet enough.

HTH
Marlaine

Yep. That's true. Though even with using half spelnda have brown sugar twin, it can sometimes STILL not be sweet enough.

btw, made one today with the vanilla davinci syrup... 2 tbs. turned out pretty good.

Azure, so you subsituted just 2 T of Davinci Vanilla for a whole cup of Splenda? I thought the ratio would be much closer to 1 cup davinci. Was it sweet enough? Any info would be greatly appreciated.

LOL. Sorry about that. I was in a rush when I posted that. I sub'ed 2 tbs of davinci for half the splenda. And added 1 tbs of instant coffee to make it mocha. It was awesome.

This sounded so good I decided to jump right on it. But I didn't have vanilla extract, so I used SF vanilla syrup. I didn't have SF choc to melt down, but I did have a powdered variety. Just got it all whipped up and it is in the refer to cool. I am anxious to try it (I tasted the beaters and it was yummy). Looks like the consistency of a very heavy moose. That probably is a bit heavier than yours because of the dry cocoa mix, I would think. Anyway, I will let you know how it ends up.

Thanks for the idea.

-Dyna

hi guys! i tried this recipe today. I have made many "real" french silk pies for my husband in the past with real sugar. i had a feeling it could be adapted but was afraid to try untill i saw this thread.. My idea is this: I think that the excessive amount of mixing is to help dissolve the sugar and improve the grainy texture. With splenda and other sweeteners I didn't feel the need to beat for 5 min after each egg. I think it turned out great with about 7 min or less of beating all together. hope this helps someone!

After chilling in the fridge, it firms up very nicely. Has a very "thick" consistency to it.

Very, very good. And very easy to make. I really liked that part. I ate it without whipped topping and it was great. Thanks for the idea. It seems that it got sweeter the longer it sat in the refrigerator. I ate this over several days and by the end it was really sweet. Not bad sweet, but sweeter than it started. Is this unusual?

I couldn't tell you. It's never lasted too long at my house.

I was reading your recipe for the silk pie and I would very much like to make this, but I was wondering if it would come out the same if I used an electric mixer (egg beater) instead as I do not have a large electric mixer with the bowl. Also, what do you use to grind your almonds/macadamias, etc? Is a little coffee grinder okay?

You could probably use a regular hand mixer. But it might get tiring.

And yep, I just use a coffee grinder to chop my nuts.