If you need a last minute addition to your holiday menu, the Sunday Supper team has your back! My Frangelico French Silk Pie can be made with minimal ingredients and maximum decadence! Your family will love it!
A French Silk Tradition
I’ve made all sorts of French silk pies and desserts, but always come back to Jean Webster’s basic recipe. That isn’t to say you can’t change it up a bit as I did with this pie. A nice slosh of Frangelico, a smooth hazelnut liqueur, adds an extra level of flavor. You can also use a premade pastry or chocolate cookie crust to make it easier on yourself. My family expects a French Silk Pie every Thanksgiving, along with pumpkin. It’s the first dessert to disappear—try it and you’ll see why!
Easy and Exquisite
This may look complicated, but it’s a snap to prepare. Just don’t think about the calories as you add the ingredients! A stand mixer with a paddle attachment makes for very little hands on time. Sit back and have a bonbon or two while the mixer chugs along. Most of the ingredients are already in your kitchen or refrigerator, but I’d recommend hunting down some pasteurized eggs if you’re serving this pie to your children, the elderly or immune compromised since the eggs are added raw. You can certainly skip the Frangelico completely or add your favorite liqueur. I contemplated using Kahlua as the coffee flavor plays beautifully with chocolate. No matter which crust and liqueur you use, your family will request this every holiday to come!
More Last Minute Holiday Recipes from the Sunday Supper Tastemakers:
- Chocolate Chip Banana Bread by Ruffles & Truffles
- Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook
- Cauliflower-Apple Melts by The Wimpy Vegetarian
- Chimichurri Bread by What Smells So Good?
- Everything Cream Cheese Balls by Magnolia Days
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- Holiday Bruschetta by Grumpy’s Honeybunch
- Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
- Potato Kimchi Bacon Bites by kimchi MOM
- Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
- Scallops with Cranberry Bacon Jam by Caroline’s Cooking
- Shrimp and Artichoke Crostini by Monica’s Table
- Spanakopita Bites by Casa de Crews
- Tortellini Caprese Bites by The Freshman Cook
- Tropical Cocktail Wings by Cindy’s Recipes and Writings
- Bean, Escarole, & Sausage Soup by Get the Good Stuff
- Chicken Cacciatore Pronto by Crazy Foodie Stunts
- Easy Chicken Fried Rice by Feeding Big
- Swedish Meatballs by Palatable Pastime
- Apple Pecan Salad by Wholistic Woman
- Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
- Healthier Hoppin’ John by Cooking Chat
- Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine
- 4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
- Bananas Foster Bread Pudding by Wallflour Girl
- Dark Chocolate Coconut Pecan Cups by PancakeWarriors
- Frangelico French Silk Pie by That Skinny Chick Can Bake
- Holiday Pie Crust Cookies by Rhubarb and Honey
- Peppermint Bark Pretzels by Pies and Plots
- Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
- Santa Cookies by NinjaBaker.com
- Skillet Cookies by Lifestyle Food Artistry
- Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
- White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
- White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks
Quick and Easy Holiday Recipes #SundaySupper by Sunday Supper Movement
- One 9-inch pie shell of your choice, homemade or store-bought pastry or chocolate cookie crust recommended
- 12 tablespoons (1 ½ sticks) butter, at room temperature
- 1 cup sugar
- 3 ounces unsweetened chocolate, melted and cooled
- 1 ½ teaspoons vanilla extract
- 1 tablespoon Frangelico, a hazelnut liqueur
- 3 large eggs,pasteurized recommended
- 1 cup heavy whipping cream
- 1 package Whip-It (optional)
- Chocolate curls or Baci for garnish
- Bake a 9-inch pie crust of your choice. Transfer to a wire rack to cool.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar for about 2 minutes, till light and fluffy. With the mixer running, gradually add melted chocolate, vanilla, and the Frangelico. Add eggs, one at a time, beating at medium speed for 5 minutes after each addition. Pour filling into cooled crust. Cover with plastic wrap, and cool in the refrigerator at least 4 hours.
- Before serving, whip one cup of heavy cream, adding sugar and vanilla to taste. I also add an envelope of Whip-It to stabilize the cream. Garnish with chocolate shavings or Baci if desired.
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