French Silk Pie

I found this recipe here.

I made this instead of a cake for my birthday. Not sure why I wasn't feeling cake but really wanted pie. I'm not that big on pie in the first place.

Crust:
I just bought a pre-made chocolate cookie crust

Filling:

• 4 oz unsweetened baking chocolate
• 1 1/2 cups sugar
• 1 cup salted butter softened
• 1 tsp vanilla extract
• 4 eggs, cold

Whipped cream

In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.

When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).

Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).

 

P.S. Your hand will be tired after this but your tummy will be happy.

Hot Fudge

A Patrick and Gina Neely recipe from the FoodNetwork. Best served with Peanut Butter Pie (or ice cream). This recipe reheats very well!

• 1/3 cup heavy cream
• 1/4 cup light brown sugar
• 1/4 cup light corn syrup
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon table salt
• 2 teaspoon vanilla extract
• 4 ounces semi-sweet chocolate, finely chopped 

Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.

Peanut Butter Pie

This is a Patrick and Gina Neely recipe I got from The FoodNetwork. It was a Thanksgiving hit.

• 1 baked chocolate cookie pie crust
• 8 ounces cream cheese
• 3/4 cup confectioners sugar
• 3/4 cup creamy peanut butter
• 1 cup heavy whipping cream
• 2 tablespoons confectioners sugar
• 1 teaspoon vanilla extract
• 2 ounces shaved milk chocolate 

In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.

In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.

Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.

Serve with hot fudge.