I used unsalted, I don't use salted butter for anything. So even though it called for salted I didn't use it.

Thank you
Candice

I made it with a pecan crust for thanksgiving. It was quite yummy. I think the salted butter is more important for a recipe using sugar. It was stressed that it should be salted butter, but that's the only reason I can think of.

I made this pie. It is truly yummy. My husband really misses sweet treats and am happy to add another one to my list. I saw Martha Stewart making this pie and I didnt immediately think......oh, I can convert this to LC. I am going to have to look at all recipies with new eyes. Thank you for opening mine. Oh, another thing I did was line my pie pan with saran wrap. It helped to get the first piece of pie out of the pan as I didn't use a crust of any kind. worked great.

Nanci

That's a great idea Nanci, lining the pie pan with plastic wrap. This pie really doesn't need any crust at all. It's so firm when it's chilled. Almost like fudge. And so rich. It's fine just by itself.

I've noticed a lot of Martha's recipes are easy to convert. She's such a huge fan of butter and heavy cream. I'm going to be making her mom's golabki this weekend. They're cabbage leaves stuffed with a pork/hamburg mixture. Looks like it will be a snap to convert.

Please post the recipe. That is one of the things I miss. Been actually thinking how I could do it myself, but I'll go for the true and tried anyday. Thanks

Kathy

Well, if you want to get a headstart, here is the recipe from Martha's site...

golabki

I'm planning to leave out the apple and replacing the rice with grated cauliflower.

In converting the silk pie, I used butter on the pan. And then if you want you can sprinkle nuts on the butter. If the butter is soft, it spreads really thin and that's all you really need is a thin layer then the nuts stick to it. I find this an easier way than to try to spread the nuts and butter together. Get's a more even bottom. It's really good tho just plain. I love this pie!! Get's my sweet tooth going just thinking about it.

Add a 1/2 tablespoon of instant coffee for a mocha flavor. Very yummy.

I'm definately gonna give this one a try this weekend, as I have parties to attend...

...think I'll try mine with a macadamia crust and make it in a brownie dish.

Thanks for the idea!

Donald

So far, so good...it's very easy to make...

I made mine with a macadamia crust...I tasted a lick from the spoon, and it didn't seem too sweet to me...but maybe it will taste a little sweeter tomorrow.

I'll give you my review then!

Thanks again!

Donald

Ya gotta put the whipping cream on the top for that sweet taste. ) YUUUUUUUUUMMY

and my non-LCing partner likes it too.

I still would enjoy it more if it were sweeter though. I did put whipped cream on it. I used a macadamia crust but I think I'll try almonds next time. Plus the macadamias I bought at Sam's Club were the saltiest I've ever tasted. Not nearly as good as the macadmias from Costco.

I have no doubt that with tweaking this will be a great dessert.

Donald

Yes, every time I've made it since the first, I've added more sweetener to it. Sometimes some stevia. Sometimes a flavored davinci syrup. It's one of my favorite desserts. Gonna add peanut butter and see how that turns out.

If I remember correctly, Perkins Restaurants makes a wonderful French Silk Pie .....doubt if its LC though...but I am sure we can work around that once and awhile.