Too much butter in French silk pie

Any change of saving it by trying to double the recipe? Basically making it again and adding it to the mixture. I added in 16 tbsp, so I was thinking of making another match but only with 4 tbsp of butter this time since I already have 16 in the mixture, then combine it. The tricky thing is I am out of bittersweet chocolate and can only combine semisweet and unsweetened maybe.

You can! The ratio of butter here is about .62 times more, so if you feel confident multiplying the other ingredients by just that much, you can keep going.

Oh that’s so helpful to know! Thank you so much!

I had a typo in the original post. I added 16 tbsp instead of 10. It looks okay right now but because of how much butter I added, I’m concerned about the taste.

I just tasted it and it actually seems okay?? But now I’m worried about how the texture would be affected with the extra 6 tbsp butter…

I just read Emily's reply and it sounds like you're on your way to fixing it. Good luck and let us know how it turns out. Happy Thanksgiving!