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Dark Chocolate Pecan Pie

Chocolate, Desserts, Pie, Thanksgiving, The Holidays, Winter

Dark Chocolate Pecan Pie

The hardest question I’ve been asked lately has been, “What’s your favorite pie to make at Thanksgiving?!” THIS IS HARD FOR ME TO ANSWER. But, if I had to answer, I’d wince and say this Dark Chocolate Pecan Pie. Of course I love all pie but chocolate and pecans are a match-made in heaven. They’re meant for each other!

For this post, I teamed up with Karo® Corn Syrup which is my go-to ingredient for the silkiest smoothest pecan pie. It’s an essential ingredient in classic pecan pie because it prevents the crystallization of sugar. This is crucial when cooking all of these ingredients together.

The corn syrup isn’t overly sweet but I really love the dark chocolate because it balances the sweetness in the pie and gives a really complementary bitterness.

Let’s dive in!

How to Make a Dark Chocolate Pecan Pie

– For this recipe, you can use store-bought pie crust or homemade pie crust. I made my own. If you want more of an in-depth post, click here!
– Fit the pie crust into your pie dish and transfer it to the fridge.
– Whisk together the brown sugar, melted butter, Karo Light Corn Syrup, eggs, vanilla extract and salt.

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French Silk Pie

Desserts, Pie, Quick and Easy, Summer, Thanksgiving, Winter

French Silk Pie

I posted this recipe for this French Silk Pie on The Instagram last Thanksgiving and realized I never properly posted the recipe here; you know, in real printable, easily-readable form. I like things to live here, too, especially given how Instagram captions can’t be rich-pinned and easily searchable. So here we are.

This pie is perfect for literally every time of year. If it’s summer and you don’t want to warm up the oven, you only have to do it for the crust. A very short amount of time!

If it’s the holidays or Thanksgiving, this is also a perfect pie. Not a ton of oven space? This is nearly a no-bake pie.

French Silk Pie Facts

  • French silk pie is technically an icebox cake. It gets its name from it’s silky texture. Makes sense, right?
  • Instead of being more of a pudding-like filling, this pie is more similar to a super light mousse.
  • There is raw egg in this pie! The only big heads up you need to know about this pie is there is indeed raw egg in this dessert.
  • When using raw eggs of any kind I always recommend opting for organic eggs or the best quality and freshest you can get your hands on. You know, for safety.

I don’t always bake with organic eggs but for something like this, it’s definitely my move.

French Silk Pie is The Perfect Make Ahead Dessert

This recipe for French Silk Pie truly is a great make-ahead recipe; something we’re all looking for when gatherings like summer parties or Thanksgiving/Friendsgiving get-togethers are in the future.

I like to keep it in the fridge with a piece of plastic wrap or parchment pressed to its surface. It’ll get a bit messed up when you remove the plastic wrap but you can definitely smooth it out again with a butter knife or off-set spatula.

How to Make French Silk Pie

  • Start with the crust. What I love about this pie is that it uses a cookie crust, which is WAY easier than baking off traditional pie crust.
  • Melt the chocolate. In a double-boiler, add the chopped chocolate to a bowl nestled on top of a saucepan filled with a few inches of water.
  • Beat the other wet ingredients. Mix together the butter, sugar, vanilla extract and salt.
  • Add the melted chocolate.
  • Crack in the eggs. One at a time, add the eggs and keep beating the mixture until the mixture is super fluffy.
  • Transfer the filling to the pie dish. Pour in the chocolate mixture into the baked off pie crust. And then transfer to the fridge to chill.
  • Serve. Right before you’re ready to serve, make the whipped cream and add it to the top of the pie. I added the whipped cream to a piping bag to give a pretty effect. And then shaved on some chocolate using a vegetable peeler.

Happy Baking!

French Silk Pie Recipe

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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 15 minutes
1 hour
Total Time: 35 minutes
Serving Size: 8
Calories: 215kcal
Classic French Silk Pie that is so very chocolatey and smooth. This pie is a perfect make-ahead pie for summer or Thanksgiving. Topped with fluffy whipped cream and shavings of chocolate. 

Ingredients

Cookie Crust:

  • 2 cups graham cracker crumbs
  • Pinch of kosher salt
  • 1/2 cup unsalted butter, melted

Filling:

  • 3 ounces milk or dark chocolate
  • 12 tablespoons unsalted butter, room temperature
  • 3/4 cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 1 cup heavy cream
  • 1 ounces milk chocolate, for topping

Directions

To Make the Crust:

  • Preheat oven to 350 degrees F. Place the crumbs and salt in a medium bowl. Pour in the butter and mix until the gingersnap crumbs are moist. Transfer to 14-inch x 5-inch tart pan, 9-inch tart pan or 9-inch pie dish. Press the crumbs firmly and evenly until they line the bottom and sides of the pan or dish. Bake until slightly darker in color and mostly firm to the touch, about 5 minutes. Allow the crust to cool completely before adding the filling. 

To Make the Filling:

  • In a double boiler (or a stainless steel bowl placed over a saucepan filled with a few inches of water), add the chopped chocolate. When mostly melted, remove from the heat and stir until smooth. Allow to cool slightly, about 5 minutes. Meanwhile, in the bowl of a stand-up mixer with the paddle attachment on, add the butter, sugar, vanilla extract and salt. Beat until smooth, about 2 to 3 minutes.
  • Pour in the mostly cooled melted chocolate and beat until combined. And then add one egg, allowing it to beat for a full 5 minutes. And then add another egg and beat for an additional 5 minutes. Set a timer! During this time, the eggs will help the mixture double in volume and make it nice and fluffy. Add the last egg and beat for one last time for 5 minutes. Remove from the mixer and give it a mix manually just to make sure there aren’t any chocolate bits not combined.  
  • Transfer to the crust and spread into an even layer. Place in the fridge to chill for about 5 hours, until very chilled. 
  • When you’re ready to serve, add the heavy whipping cream and powdered sugar to a bowl of a stand-up mixer with the whisk attachment. Beat until light and fluffy, about 2 to 3 minutes. Add the top of the pie and garnish with shavings of Moser Roth Milk Chocolate. 

Notes

Tips to Make it Ahead: 
You can make the crust up to 2 days ahead. Cover with a clean kitchen towel and store in the fridge or at room temperature. 
To Freeze, make the entire pie and store in the freezer, covered with plastic wrap, and store up for up to 2 months. Thaw in the fridge. 
Equipment:
Pyrex Pie Dish | Stainless Steel Bowl | KitchenAid Stand-Up Mixer | Silicon Spatulas | Chef's Knife | Vegetable Peeler (for garnish) 
CourseDessert
CuisineAmerican, French
Keywordchocolate, chocolate pudding, french pie, french silk, make-ahead dessert, pie
Nutrition Facts
French Silk Pie Recipe
Amount Per Serving (8 g)
Calories 215 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 10mg0%
Carbohydrates 10g3%
Sugar 10g11%
Protein 3g6%
Calcium 10mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Looking for other pie recipes? Here are some favorites:

Cheddar Rye Apple Hand Pies

Desserts, Fall, Pie, Thanksgiving

Cheddar Rye Apple Hand Pies

I gotta a new pie book in the mail and I LOVE IT! Immediately these Cheddar Rye Apple Hand Pies leaped out at me!

The world needs more pie, I think. Especially this week (and after last week) lol. Last year, I was in Chicago for work so I took a quick trip to Detroit to visit my brother who just moved there for a job. And while he was at work, I asked some of you for recommendations and the number one place you cute people told me to visit was Sister Pie. I was super excited. I jumped in his car (he lent me) and drove to Detroit. As I cruised around the city, I decided to drop in to Sister Pie.

The place is vibrant, warm and feels like a place that serves the community. Because I was so excited to be there AND because their case was jam-packed with baked goods, I ordered one of everything!

Sister Pie Cookbook Continue Reading

Sweater-Weather Cranberry Apple Pie

Desserts, Pie, Winter

This past weekend Josh gave me his very cute cold so I’ve been trying to lay up in bed and rest. I got some good rest on Saturday AND also was able to decorate the kitchen for the holiday season. I can’t wait to show little glimpses of the kitchen because it’s almost all done and ready. I probably won’t be able to do that until January because we’re still waiting on a few pieces to arrive to get it up and fully running. I’m grateful that I can now make tea and dinner (on the stove-top only)—it feels so nice!

I baked this cranberry apple pie at my apartment and it was inspired by a cable knit sweater. Billy was like, the top should really feel like a sweater. And I couldn’t agree more but I didn’t really know how to do that. We settled on strips of braids and simple strips going only in one direction.

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