French Silk Pie

This is a classic Thanksgiving recipe. We've been making this pie in my family for years, at least as long as I can remember. The main reason we do it is because I dislike pumpkin pie, so this is the pie for me to eat after Thanksgiving dinner. It's light and fluffy, yet chocolatey and yummy, all at the same time. It's quite easy to make, and, if you use a refrigerated pie crust, it's even easier. This is a pie you can make on Tuesday, set it in the fridge, and enjoy on Thanksgiving, which is one of the reasons I enjoy it so much. You could also make it on Wednesday, but I don't recommend making it Thanksgiving Day. It's much tastier if it's been in the fridge at least overnight.

French Silk Pie

Printer-friendly recipe

1/2 cold butter

2 eggs

1 cup 10x sugar

2 squares melted unsweetened chocolate

8" pie crust

Fresh whipped cream

1. Melt your chocolate, in your microwave or over the stove. Pour your hot chocolate over the butter, and beat the chocolate mixture with the sugar and eggs at least five minutes.

2. Pour into crust and chill in refrigerator for at least 4 hours before serving.

3. Serve cold, with fresh whipped cream.

This is the last day of my Thanksgiving Survival Guide for this year. If you missed a day, here are some great recipes for you:

Infamous Pumpkin Pie
Gravy 101
Traditional Sage and Onion Stuffing
Cream Biscuits

And there's also my Thanksgiving Timeline, which will hopefully save you some time and sanity!