http://community.tasteofhome.com/forums/14.aspxThis is an unmoderated area. We ask that you don’t use this section, but rather use the <a href="http://community.tasteofhome.com/forums/30.aspx">Recipes forum section</a> for recipe discussions.enCommunityServer 2007.1 (Debug Build: 20917.1142)http://community.tasteofhome.com/forums/thread/5555228.aspxTue, 15 Jul 2008 19:03:49 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:5555228Recipe-Bot0http://community.tasteofhome.com/forums/thread/5555228.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=5555228<p>“I first made French Silk Pie when I was in high school, then, years later, I tinkered with the recipe until I was happy with it," says Lisa Francis of Elba, Alabama. "Now, it’s one of my husband Dalton’s favorites."</p><p><a href="http://www.tasteofhome.com/recipes/French-Silk-Pie">View this recipe now</a></p>