November #Blogger CLUE Reveal: French Silk Pie with Frangelico

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Be warned November’s Blogger CLUE reveal is downright decadent. This month I’m making chocolate: an amazing French Silk Pie with Frangelico.

French Silk Pie with Frangelico | | Be warned November's Blogger CLUE reveal is downright decadent. This month I'm making chocolate: an amazing French Silk Pie with Frangelico.

Oh, my friends, do I have a treat for you. I’ve been counting down until the day that I’d get this blogger as my Blogger C.L.U.E. person. It took a while, but thank goodness it happened when our theme was pie.

Because, you see, my person this month was Liz, from That Skinny Chick Can Bake.

This is fantastic on so many levels. First, Liz really can bake (and yes, she is skinny too). From chocolate cakes to sticky buns to quick breads to  my beloved cheesecakes, she’s done it all.

Even though Liz touts that she can bake, she can also cook. I’ve drooled over many of her creations and wished I could have a seat at her table for supper.

And that’s the other awesome thing. I have been at Liz’s table. On our way home from Chicago last year, we stopped in Indianapolis and visited with Liz and her family. Trust me, she’s more wonderful in person than she is on her blog (and she’s freakin’ fantastic there).

So I’m tickled to be able to introduce you to Liz, the skinny chick, and hope that you’ll stop by and visit her.

There are two areas where Liz and I differ quite a bit. The first in with regard to football. She loves the Packers and I’m a Bears fan. The fact that we’re friends with that rift between us is pretty amazing. Chocolate is the second area. She adores it and I don’t care for it.

It’s Liz’s love for chocolate that’s to blame for the scores of variations on chocolate pies you’ll find on her site. I was planning on passing them all by and sticking with a fruit pie (my favorite) until I came across this French silk pie. I fell in love with it because it is splashed with my favorite liqueur; Frangelico. I just about swooned.

The Process

If you’re looking for a stunning end to your holiday meal that can be made in advance and doesn’t take much work, this pie’s the answer. While the crust is baked in this instance, it can easily be refrigerated until set instead. The baking just made it crunchier.

Other than that, it was an easy matter to whisk up the chocolate, eggs and sugar in a saucepan and splash in some Frangelico, beat together the butter with that chocolate mixture until fluffy, and then fold in some freshly beaten whipped cream for a light, fluffy, yet decadent pie.

The Verdict

What an overwhelming success. Everyone loved this, myself included. The chocolate is definitely there, but it’s light enough that the hazelnut flavor of the Frangelico shines through as well. It was delicious, as I knew it would be. Everything out of Liz’s kitchen always is.

The Recipe

November #Blogger CLUE Reveal: French Silk Pie with Frangelico
Prep time
Total time
Reviewed by:
Recipe type: Dessert
Cuisine: American
Serves: 8 slices
  • 24 Nabisco famous wafers, processed to crumbs (Oreos may be substituted, just eliminate the sugar)
  • 3 tablespoons melted butter
  • 1 tablespoon sugar

  • ⅔ cup sugar
  • 2 eggs
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla
  • 1 tablespoon Frangelico
  • ⅓ cup butter, at room temperature
  • ⅔ cup whipping cream
  • 2 teaspoons powdered sugar
  • ½ teaspoon vanilla
  • Chocolate curls or chocolate swirls to garnish
  1. Preheat oven to 350º. Combine chocolate wafer crumbs, melted butter and sugar. Pat into a 9 inch pie plate. Bake 8-10 minutes. Cool.
  2. In a small saucepan, whisk eggs and sugar. Cook over low heat, whisking constantly, till mixture thickens enough to coat the back of a spoon. Remove from heat and stir in melted chocolate, vanilla and Frangelico. Set aside.
  3. In a stand mixer fit with the whisk attachment, beat butter till light and creamy. Add cooled chocolate mixture and beat for about 5 minutes, till light and fluffy.
  4. In another bowl, whip ⅔ cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form. Fold into chocolate mixture. Pour into cooled crust. Chill at least 6 hours before serving. Garnish with dollops of sweetened whipped cream and chocolate shavings or swirls if desired.


About The Group


As you know, over this past year the second Wednesday of the month has been reserved for the Blogger C.L.U.E. Society, a group of food bloggers who play a game together; sneaking around each other’s sites and surprising one another with the dishes we make from what we find. It’s our chance to have fun together and since you’re here, you get to be a part of the game. I’d love it if you’d take a minute and check out the other players. Heck, you may even find the person who got Taking On Magazines as their blog before I do. If you do discover who it was, let me know, okay?

Participating Bloggers:

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