This homemade French silk pie is rich, creamy and unbelievably smooth, with a decadent chocolate filling, flaky buttery pie crust and fluffy homemade whipped cream. It’s an impressive make-ahead dessert that tastes even better than your favorite restaurant pie, without complicated baking techniques!

If you’ve ever had French silk pie from Village Inn or Baker’s Square, you know exactly why people love it! But OH MY GOODNESS, this homemade version takes it to another level! The chocolate flavor is deeper, the filling is silky and almost cheesecake-like, and that buttery crust makes every bite irresistible.

It’s the kind of pie that deserves a permanent spot on your Thanksgiving dessert table!

What Is French Silk Pie?

French silk pie is a classic American dessert made with a rich, whipped chocolate filling, a flaky pie crust and fluffy whipped cream.

Despite its name, French silk pie isn’t actually French! It’s known for its incredibly smooth, almost mousse-like filling made by whipping butter, sugar, melted chocolate and eggs together.

What’s the Difference Between French Silk Pie and Chocolate Cream Pie?

They might look similar, but the fillings are completely different!

• French Silk Pie: Rich, buttery and almost cheesecake-like, with a whipped chocolate filling that’s smooth and airy.
• Chocolate Cream Pie: Made with a cooked chocolate custard or pudding that’s softer and more pudding-like.

If you love a rich chocolate dessert with a melt-in-your-mouth texture, French silk pie is the one for you!

This cranberry sauce recipe is sweet, tart and bursting with fresh orange flavor! Made with whole cranberries, orange juice, brown sugar and warm spices, it comes together in just 15 minutes of prep and cooking. It’s an easy, homemade Thanksgiving side dish that you can make ahead of time, so there’s one less thing to worry about on the big day!

I grew up thinking I didn’t like cranberry sauce. My dad loved the canned stuff, and every Thanksgiving my mom would open a can just for him. The rest of us? No thank you!

Then one day, I had a leftover turkey sandwich at a little sandwich shop, and everything changed. That sweet and tart cranberry sauce with the turkey?! I finally understood what I’d been missing!

Now, homemade cranberry sauce is a must-have at our Thanksgiving table. And trust me, once you try it with fresh orange juice and a little brown sugar, you might never go back to the canned stuff!

All the secrets to Crispy Bacon Wrapped Green Beans that stay crisp, bright green and don’t fall apart! Fresh green beans wrapped in smoky bacon and roasted with a buttery brown sugar glaze until the bacon is crisp and caramelized is an easy side dish is the vegetable dish that’s simple enough for a weeknight but special enough for the holidays.

These are the brown sugar bacon wrapped green beans for people who don’t want another green bean casserole and who are asking, How do I make my kids actually eat green beans? Grayson HATED them, until this recipe. 😉

Seriously, this is The green bean recipe for people who don’t think they like green beans. They might just be the first side dish to disappear from your table!

That’s right, our testing led to a few secrets that transformed this VIRAL side dish recipe! So, Yes, this is spectacular on Thanksgiving—but don’t save it for the holidays! Make them all year round.

I don’t even care about anything anymore because these are probably the only green beans I’ll ever make again…melt-in-your-mouth brown sugar bacon wrapped green beans. Hello green beans, you’re going to be delicious.

The easiest way to turn green beans into the side dish everyone fights over.

Here’s exactly how to get tender green beans and crispy bacon at the same time.

Before we decided on the final ingredient list I tested:

Version A

Raw bacon + blanched green beans

Version B

Par-cooked bacon + blanched green beans

Version C

Raw bacon + raw green beans

We had to determine:

• Which gives the crispiest bacon?
• Which bacon is best?
• Which green bean is best?
• Which gives the best green bean texture?
• Which requires the least work?
• How to hold together best?
• Which tastes best after sitting for 10–15 minutes?

The Worst Results?

Don’t even get me started on Version C. It’s a total waste of your time.

This crockpot stuffing recipe takes a simple boxed stuffing mix and turns it into something that tastes completely homemade. Savory sausage, buttery sautéed onion and celery, rich broth, milk and egg make it moist, flavorful and worthy of the Thanksgiving table—all without taking up precious oven space.

This is basically the ultimate doctored-up boxed stuffing: all the ease of a shortcut with the rich, savory flavor of homemade. Browning the sausage and sautéing the vegetables in butter before they hit the slow cooker makes all the difference. Then everything cooks low and slow while you focus on the turkey, rolls and everything else fighting for oven space.

Ingredients You’ll Need

This stuffing comes together with simple, familiar ingredients that work together to create something special.

• Ground sausage: Adds savory flavor, richness and plenty of seasoning. We love it for making boxed stuffing taste homemade.
• Celery: Adds a little texture and that classic savory stuffing flavor.
• Onion: Sautéed in butter until tender to create a sweet, flavorful base.
• Butter: Adds richness and gives the vegetables and stuffing that essential buttery flavor.
• Better Than Bouillon + hot water: Creates a deeply flavored chicken broth without opening a carton. Regular chicken broth works too.
• Milk: Adds moisture and richness for a softer, more luxurious stuffing.
• Egg: Binds everything together and gives the stuffing structure as it cooks.
• Stuffing mix: The shortcut that makes this recipe so easy. We love Kinder’s stuffing mix for its seasoning and texture, but another similar dry stuffing mix will work.

Simple ingredients, big results. Measurements can be found in the recipe card below.

How to Make Crockp

This cherry pie recipe is sweet, tart and bursting with juicy cherries, all tucked inside our flaky, buttery homemade pie crust. Made with fresh or frozen cherries and a hint of almond and lemon, it gives you that classic homemade cherry pie flavor any time of year—no canned pie filling needed.

I’ve said it before, but I am a pie girl through and through. Give me a slice of pie over almost any other dessert (except strawberry shortcake…my true love!). That flaky golden crust, juicy fruit filling and contrast between buttery, crisp pastry and gooey cherries? Dream. Come. True.

And while cherry pie may seem like a summer dessert, frozen cherries make this one perfect for Thanksgiving and Christmas too. You can even make the whole pie ahead of time and freeze it, which is exactly the kind of dessert I want when every inch of my kitchen is already spoken for.

Ingredients You’ll Need

You only need a handful of ingredients for homemade cherry pie. Here’s what really matters:

• Pie Crust: Our all-butter pie crust makes enough for the bottom and beautiful lattice top.
• Cherries: Tart cherries are our first choice, but sweet cherries work too. Fresh or frozen can both be used.
• Sugar: Sweetens the cherries. You may want to adjust it slightly depending on how tart your fruit is.
• Lemon: A little acidity brightens the filling and balances the sugar.
• Almond Extract: Just a sma