Here's a little update. I tweaked the original Ree Drummond French silk pie (i.e., the one that was weeping) to use carob, and it turned out really well. No weeping at all—from either the pie or me.
In fact, I think it was as tasty as the original. As for why there was no weeping, I'm not sure. All my ingredients were basically at room temperature this time, so maybe that was a factor. I suspect that not many folks on here are fans of carob, but if anyone is interested in my tweaked recipe, I can post it. I plan to make it again since it was so good—and easy.
Also, I have since made the America's Test Kitchen French silk pie as well as the one that
medtran49 posted. Of the recipes mentioned in this thread, I thought the ATK pie was the least impressive. It had waaaaay too much chocolate, and was also too mousse-like for me. Medtran49, I eventually recognized your recipe as the Better Homes & Gardens version from 1995. I had made it many years ago (and really liked it), but decided to try it again. The one difference in that recipe is it specifies 3 Tbsp. crème de cacao OR whipping cream as an ingredient. I used crème de cacao (homemade, in fact) in place of the whipping cream. Anyway, I liked it—thank you for reminding me of that recipe.
In evaluating all these recipes, I decided that I like the all-butter version the best. ATK found it to be "too dense," but that's exactly what I
like about the recipe.
It's also the easiest version, because apart from melting the chocolate (if in fact you're using squares of chocolate, which I did not), it only involves beating.
Anyway, it's been a very interesting French-silk journey.