I participated in an Influencer Activation on behalf of Influence Central for Eagle Brand I received product samples as well as a promotional item to thank me for my participation.
Want to make something extra special for your holiday dinner? Make this pie. It is my quintessential perfect pie. Seriously–raspberries, chocolate and whipped cream altogether in one pie pan? What could be better (don’t tell me pumpkin pie because it’s just not, okay?).
So I have something really fun to tell you! Eagle Brand sweetened condensed milk has CARAMEL and CHOCOLATE flavored sweetened condensed milk now (for a limited time). I know, so exciting, right?! You’ve trusted this brand for 150 years (not you, per se, but your great grandma did and so on :). So you know this product is going to be awesome quality just like their regular sweetened condensed milk!
I’m thinking the caramel flavored sweetened condensed milk would be amazing in those Magic Cookie Bars. Or using a can of chocolate sweetened condensed milk in your fudge recipes this Christmas! The options are endless. I saw the caramel and chocolate flavored sweetened condensed milks in the baking aisle at my grocery store (I also saw them on an end cap). Think about how these limited-edition flavors can make great shortcuts in your baking recipes. For example, instead of chopping up chocolate you can just add Eagle Brand Chocolate Flavored Sweetened Condensed milk to your favorite chocolate recipes. And it’s the same idea with the caramel flavor…it makes it so easy and more importantly–delicious!!
So today, I decided to share a recipe that is based on my personal winner from last year’s Thanksgiving pie spread. The Raspberry Chocolate Silk pie by Uncle Gary.
It’s got the tartness from the raspberries and a french silk chocolate filling which is creamy and chocolatey and totally amazing. I think for this year’s Thanksgiving we should do away with some of the less popular pies (I’m looking at you apple, pumpkin and rhubarb) and make 5 of these instead. I would not complain about that–no siree!
So I asked Uncle Gary how he made this pie and he told me he had combined a couple of different recipes. Then I took those 2 recipes and changed them up again. I’m not sure if my version was as good as Uncle Gary’s but I do believe it was very very close if not just as good. I hope you like it too…in fact, I know you’ll like it too.
You’ll start with some of these beauties. I found mine just at Walmart and I know Costco carries really good berries too.
You’ll crush the berries with a potato masher (or some other instrument that you have lying around). Then you’ll add the berries to a saucepan, pour in 1/2 a can of chocolate sweetened condensed milk and some cornstarch. You’ll heat up the saucepan and stir until thickened. This mixture is what is going to go on the bottom of the pie. I used a frozen pre-made crust but you can also use homemade crust (here is a good tutorial) or a graham cracker crust. It’s totally up to you.
You’ll then make the chocolate silk pie filling. You’ll mix eggs, chocolate, sugar, butter and the rest of the sweetened condensed milk…and you’ll mix and mix and mix and mix. I recommend using a stand mixer for this recipe. There is a lot of mixing!!!
After you get the chocolate layer done you’ll add it to the raspberry layer and let it set in the refrigerator for 3 hours. I know it’s a long time to wait. It seemed like an eternity to me. But let’s just say that good things come to those who wait. If you’re making this for Thanksgiving I would definitely make it the night before. I made this on Saturday and I ate a piece that night and a piece the next day. I think the piece on Sunday was actually better!
The yummiest pie ever! This recipe is not hard, it’s just time consuming. But for a special occasion it is worth it.
- 2 (8-9 inch) baked pie crusts, or graham cracker crusts
- 4 oz unsweetened baking chocolate
- 12 oz+ fresh raspberries (plus more for decorating…I bought 2 (12 oz) containers and had plenty to bake with and plenty to eat)
- 1 (14 oz) can Eagle Brand Chocolate Flavored Sweetened Condensed Milk
- 1 Tbsp cornstarch
- 1 cup butter (2 sticks)
- 1 cup white sugar
- 1 tsp vanilla
- 4 whole eggs
- 1 pint heavy whipping cream
- 1 Tbsp powdered sugar
- 1 tsp vanilla
- In a microwave safe bowl place the unsweetened baking chocolate. Microwave on high for 45 seconds. Stir. Microwave for 30 more seconds. Stir. If it’s not totally melted, heat for 15 more
seconds. Stir until smooth. Set aside and let cool.
- Place 12 oz of fresh raspberries into saucepan and crush with a potato masher or a fork. Add in 1/2 of the can of sweetened condensed milk and 1 Tbsp cornstarch. Heat over medium high heat and
stir until thickened. It took me about 4 minutes. Set aside and let cool.
- In a stand mixer, add butter, the rest of the can of sweetened condensed milk, 1 cup of sugar, the cooled melted chocolate and 1 tsp of vanilla. Add in one egg and mix on medium speed for 5
minutes. Add in another egg and mix for 5 more minutes. Do this again and again until all the eggs are mixed it. It will be a total of 20 minutes of mixing.
- Divide the raspberry mixture into the 2 pie pans evenly. Use a spatula to spread it evenly onto the bottom of the pie crust.
- Now scrape the chocolate mixture out of the mixer and spread evenly into the 2 pies. Refrigerate for 3 hours, until set.
- Make whipped cream topping by mixing cold whipping cream, powdered sugar and vanilla until thick. I use a mixer with the whisk attachment for this.
- Spread the whipped cream on top of the pies and then decorate the top of the pies with the extra raspberries.
- Refrigerate or slice and serve immediately.
*This recipe does contain raw eggs. Raw eggs always pose the risk for salmonella so make sure you use fresh, refrigerated, clean, high grade and pasteurized eggs to reduce the risk. Pregnant people, older folks and people with compromised immune systems are at a higher risk for getting salmonella.