As the holiday season is in full on merry-making mode, I find myself in the kitchen more, and more, and more. Something about the coziness trifecta of decor, good music and twinkling lights draws it out of me. So lately, it’s been cookies with the kids, more cookies for some recent events and parties, and soon? More rum cake. Though my husband enjoys whatever it is that we’re whipping up, his ultimate, absolute favorite, go-to dessert would be chocolate pie. I love a good french silk pie and he could eat anything from that to a cup of chocolate pudding in some pie crust. And while there are many delicious recipes floating around, I wanted something that I could make for him that was both easy on me, something I could eat as well (most French Silk recipes call for raw eggs… nope not for me right now!), and yet better than opening a box of pudding mix.
This recipe answers all of the above giving great flavor while still being easy to bring it all together. And yes, I’ll admit, it’s not the prettiest of them all, but really, the taste outweighs the imperfection.
What is dessert if not paired with a steaming cup of coffee or a cold glass of milk? For this one in particular, since the dessert is already made with quite a bit of milk and it’s served cold, there’s nothing better than complimenting the flavors of milky chocolate with a good brew. Lately, along with some of their delicious gourmet flavors, I seem to always have the classic red can of Folgers® Classic Roast on hand. The rich aroma fills the house as soon as we open the can, which makes it a great pairing for our desserts, especially when guests come over… and its also why I also love using it for our ever popular Mocha Sugar Body Polish!
- 1 frozen pie crust
- 1 1/2 C sugar
- 6 tbsp cornstarch
- 6 tbsp cocoa
- 6 C whole milk
- 1 C cold heavy whipping cream
- 2 tbsp sugar
- 1/2 tsp vanilla
- Prepare the frozen pie crust according to package directions. Bake to prepare for the filling and allow to cool completely.
- In a large saucepan, combine sugar, cornstarch and cocoa. Whisk in milk and stir continuously as you bring to a complete boil. Continue to whisk over medium heat until mixture begins to thicken and remove from heat.
- Let cool for 5 minutes then pour into prepared pie crust and let set at room temperature for an hour. Transfer to refrigerator to cool completely.
- While pie is cooling in the refrigerator, add ingredients for whipped cream into cold mixer and whisk together on high speed for about one minute or until still peaks form.
- Top pie with whipped cream and garnish with chocolate shavings if desired.