Disclaimer: This post is from my old blog I started in college. It’s been retired so I decided to post some of my favorite recipes on my new blog, starting with this family favorite! I originally wrote this original blog post over a decade ago- around Thanksgiving 2008, but I think I am going to make this pie for Christmas this year too – it is good for ANY occasion (I’ve been known to request it for my birthday too).
Each year for thanksgiving, we have too many pies. My aunt tries to narrow it down, but someone’s favorite is bound to be eliminated. We have pumpkin pie because its grandma’s favorite and traditional pumpkin pie is essential on Thanksgiving. We have apple pie because its fall and Dad can’t live without it. And we have my absolute favorite, french silk pie.
On top of being an incredible aunt, my aunt Judy is an amazing cook and baker. She always makes every pie because she loves us all! A few years ago, she told me french silk was out and I rallied the troops (all of the boys love french silk too) and begged her to make it. She was kidding of course because it is not Thanksgiving in my family without my aunt’s chocolate pie!
Trust me, I’ve tried a lot of pies and nothing comes close to this one. It is absolutely perfect. Don’t believe me? Most of my family has converted to chocolate pie. In fact this year, I was bummed because there was none left!
But, here’s the good news… I spent the night before Thanksgiving learning my aunt’s kitchen tricks AND how to make her famous french silk chocolate pie. It’s sort of her secret recipe but she let me share it with you 🙂 And, here is a throwback picture to the first night I made the pie back in college.
Judy’s Chocolate French Silk Pie
Ingredients
1 (15 oz) pkg all ready pie crust
- 1/4 cups sugar
- 3 tablespoons cornstarch
- 1 1/2 cups milk
- 1 (6 oz) pkg of semi sweet chcocolate chips
- 1 tsp vanilla extract
- 2 cups whipping cream
- 2 tbsp powdered sugar
- 1 chocolate bar (I like dark chocolate!)
1. Prepare crust via package instructions or use your favorite pie crust from scratch. Be sure to pinch the sides and poke holes in the crust. Heat oven to 450 degrees, bake 9-11 minutes and cool completely.
2. Combine sugar & cornstarch in medium sauce pan and blend well. Gradually add milk and cook over medium heat until mixture boils, stirring constantly. Add chocolate chips and vanilla- stir until melted. Pour into a small mixing bowl. Cover the surface with plastic wrap to avoid a film on top (picture below). Cool to room temperature.
3. In a large bowl, combine cream and powdered sugar. Beat until soft peaks form (when beating, lift up beaters with batter- they should look like little mountains that bend a bit). Reserve about half of the whipped cream for topping.
4. Beat cooled chocolate mixture from step 2 until fluffy (about a minute) and slowly fold mixture into whipped cream. Spoon this evenly into pie crust. Top with reserved whipped cream. For the finishing touch, grate a chocolate bar and sprinkle chocolate over top.
5. Refrigerate 2-3 hours before eating and store in refrigerator.
Enjoy this amazing pie with friends and family. Special thanks to Aunt Judy for my favorite recipe! More to come from her kitchen soon 🙂
