With today being Tuesday before Thanksgiving I’m thinking most people have a general idea of what they are making for the big day. Maybe there are a few items not nailed down but for the most part I’m guessing plans have been made. So, while I was thinking about what I could share this week, I knew it had to be something easy and quick. This Chocolate Satin Pie is perfect for those of us who may still need some recipe inspiration for what I think should be considered the main course – dessert!
This chocolate satin pie, while not necessarily traditional Thanksgiving pie flavor (apple, pumpkin, pecan), is a great choice because everyone loves chocolate, right?? I find that you have people who either love pumpkin pie or hate it. Some people can’t eat nuts and quite frankly some of us are “appled” out by now since really we have been putting apples (and pumpkin) in our recipes since September. Am I right? However, everyone loves chocolate and this pie is an easy breezy showstopper of a recipe – and those are my favorites!
While I like making a pastry crust, my absolute favorite pie has homemade graham cracker crust on the bottom and fresh whipped cream on the top. I also make a killer key lime pie that I will share in the summer that is very similar (graham on the bottom and whipped cream on the top) and that is my signature summer dessert – it is amazing. Trust me when I tell you to take a few extra minutes to make both from scratch – so worth it!
And if you don’t have time to make this for Thanksgiving, this would be a great Christmas dessert. I’m thinking of adding a few drops of peppermint extract into the filling and some crushed peppermint candy on top next time – yum!
So, I was going through my phone trying to find a picture I took a while back and thought it would be fun to just do a photo dump and share some random pics from the last few weeks. Hope you enjoy, but feel free to skip down the recipe if that is what you are here for:-).
This is my cute dog, Bailey. The other morning I noticed her tag got caught on a blanket and she just sat there calmly waiting for someone to rescue her. Ella helped her out, but I made her wait a sec so I could grab a quick shot.
We were all texting a few days ago about brussels sprouts (do you love them or hate them???) and I mentioned that we make them ALL the time. I buy them frozen at Trader Joe’s (they are wonderful fresh, too) and throw them on a baking sheet with some olive oil, cut up bacon and salt and pepper. Roast at 400 degrees for about 20 minutes tossing a few times. You want them to get a little crispy but not mushy. You can drizzle a little balsamic glaze on top and they are amazing. One of my favorite side dishes. I like to toss my leftovers with some cooked pasta and Parmesan cheese – best.thing.ever.
Ella and Caroline (Marianne’s daughter) have to do the egg drop project at school today. I won’t give away their technique but the contraption you see here worked! Only one mess to clean up and that was because someone tipped the carton over and the egg feel from the balcony onto the sidewalk below – oops. Good job girls! Do we have some future engineers on our hands??
We took a trip to Great Wolf Lodge in Charlotte a few weeks ago. We try to get there once a year and we decided we needed a little getaway. One of the nice things about year round school is that you get to vacation when everyone else is in school (can we say discounts??) We stayed Sunday to Monday and got a really good deal. Plus there is hardly anyone there. I could write more about going to GWL – another post maybe? Super fun place and I highly recommend it. One thing to note – I find that we only need to stay one night when we go. By the second day everyone is exhausted – it is a workout there!
I love my Starbucks – guilty pleasure for sure. On Sunday I spent about 4 hours carpooling cheerleaders to and from practices and my cup of Starbucks kept me company. Seriously, give me an Americano in a red cup and I’m content driving for hours….
Another guilty pleasure of mine – Whole Foods! I don’t even need to buy lots of stuff I just like to go there and smell things and look at stuff – ha. Although truthfully I usually buy way more than I anticipated so I have to be very careful. On Saturday the sun was out and they had firepits going and it smelled glorious. They were selling wreaths and trees – if that doesn’t get you in the holiday spirit I don’t know what will. Next door at Triangle Wine Company they were having a tap takover and it looked like so much fun! People were sitting outside drinking wine and beer in the chilly fall air. We will have to do that one time, ladies!
And last but not least my cheerleaders <3. Trish wrote a post yesterday about Cheerleading as a sport (it definitely is!) and her experience with her girls. We are so proud of our cheerleaders and between cheer and tumbling my girls stay busy year round. Lets just say they live and breathe cheer (and Minecraft…)
So, I leave you with this delicious Chocolate Satin Pie. The recipe actually comes from the back of a Nestle Toll House bag of chocolate chips – seriously those recipes can be the best! This is a great recipe for people that don’t love to bake but want to make something that will get oohs and ahhhs from adults and little ones. If you haven’t made fresh whipped cream here is a good method from Alton Brown that you can try. Fresh Cream will separate if it sits for too long so you may want to do the cream the day you serve this but you can make the pie a day or two ahead of time and just press saran wrap onto the filling.
- 2 cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup melted butter
- 1 can (12 fl. oz.) Evaporated Milk
- 2 large egg yolks
- 2 cups (12oz. pkg.) SemiSweet Chocolate Morsels
- Whipped cream
- For the pie crust, combine crumbs, sugar and butter; press into bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes.
- Whisk together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
- Pour into crust; refrigerate 3 hours or until firm (I let mine set overnight but at least give it 3 hours or it will be runny.) Top with whipped cream (ideally fresh) before serving.