This week, we’ve invited a few of our authors to share their favorite Thanksgiving recipes with you. Whether they’re family tradition or the product of a frantic internet search, we’re excited to hear and share with you what these writers have on their tables on this holiday season. Today, Carla Buckley, author of The Deepest Secret, shares a special recipe for a tasty dessert.
Every year of my childhood, my mother took on preparing Thanksgiving dinner for our family, friends, and a few lucky neighbors, a massive undertaking that spanned a full week. She was a fabulous cook and our house swam in delicious aromas. Each morning, I would wake and run into the kitchen to see what she had prepared during the night while I slept. The one thing we all waited for was her Chocolate Velvet Pie, cooling in the freezer. This is an old-time recipe, from the days when people didn’t count calories or worry about fat grams. To me, it summons back my mother, now long gone, and reminds me what Thanksgiving is all about: family, those we’re born into, and those we make.
Jacquie’s Frozen Chocolate Velvet Pie (8” pie, serves 10-12)
2 egg whites
1/8 teaspoon salt
¼ cup granulated sugar
2 cups finely chopped walnuts
¼ cup white corn syrup
1 T water
1 T vanilla
1 cup semi-sweet chocolate pieces
2/3 cup chilled sweetened condensed milk
1 ½ cups heavy cream
While oven heats to 400 degrees, beat egg whites to soft peaks with salt. Gradually beat in sugar until stiff. Add nuts. Spread over bottom and up the sides of a greased pie plate. Bake twelve minutes and cool.
Bring corn syrup and water to a boil, stirring. Remove from heat, and stir in vanilla and semi-sweet chocolate pieces until melted. Let cool. Reserve 2 tablespoons, and pour the rest into a large bowl. Stir in condensed milk and heavy cream, and beat at low speed until mixture forms soft peaks. Pour into cooled shell and place in freezer until frozen. Remove and decorate with reserved chocolate to form a lattice pattern. Cover with plastic wrap and return to freezer. Keeps up to a month. Allow to soften on counter 25 minutes before serving.