Happy Dance Pie

This recipe is a creation coming from my very talented

and creative Baking Buddy.

She took a Chess Pie recipe, turned it chocolate, and if that wasn't 

wonderful enough, added in some 

Milano Double Chocolate Cookies!

She has called it the

Happy Dance Pie

because if you are a chocolate fan,

after a piece, or even just a bite, you will be doing the 

"Happy Dance!"

This starts with a Graham Cracker Crust

and as I've said before, she's a master crust maker.

Here is a quick tutorial for the crust.

Graham Cracker Crust:

(for one pie)

2 cups smashed graham crackers

1/3 cup of sugar

1 stick (1/2 cup) butter melted

Place graham cracker in zip-lock bag.

Smash them with the heel of your palm

until they look something like this.

Then, roll back and forth with rolling pen, careful not to break bag,

until it is fine and ready to become a crust!

Measure out 2 cups smashed graham cracker into bowl.

Add the 1/3 cup sugar and whisk together.

Pour in melted butter and mix completely.

Put in pie plate and gently push down 

on bottom and sides until crust is solid around pie plate.

Bake @ 350 degrees (Convection)

or 375 degrees (Conventional)

for 8-10 minutes.

WHEW!  Now for the pie . . .

 Cut:

 12 Milano Double Chocolate Cookies

into 8 pieces each.

Spread:

cookies onto bottom of baked graham cracker crust.

In a large bowl/mixer combine:

1 1/2 cups granulated sugar

5 Tbsp cocoa

2 Tbsp flour

1/4 tsp salt

Add:

1/2 cup evaporated milk

Mix until smooth scraping sides.

With mixer running,

Add:

3 eggs 

mix in one at a time

Add and beat until smooth:

1/3 cup butter 

(very soft/room temperature butter)

1 tsp vanilla

Pour into pie crust:

over chopped Milano cookies

Bake:

35-45 minutes 

until just the very center of pie jiggles.

Let cool at least 3 hours.  

Overnight is best, but what torture!

Slice small (very rich, but ohhhh so worth it) and

top with a dollop of whipped cream if you have it!

Don't forget to share!

you are loved

French Silk Pie

This is one of the "favorites" in the pie category.

In fact, we had a Thanksgiving celebration last November which included
a "get to know each other" game in our Youth Group
(which sweet hubby is currently leading).
The prize for the winner was a pie a month delivered to their home for a whole year!
I expected to deliver a variety of pies to the winner's home,
however, after allowing his wife to make ONE exception,
we have delivered a French Silk pie to the winner every month so far.
So, my friends, following is the recipe for a
"knock-your-socks-off-chocolate-lovers-dream" pie.

Start melting slowly in a double boiler:
3 oz Semisweet baking chocolate squares
(I didn't have the squares, so I substituted chocolate chips...perfectly acceptable!)

While that melts, cream together:
1/2 Cup Butter
3/4 Cup Granulated Sugar
1 tsp Vanilla

Add:1 heaping tbsp powdered cocoa
and continue mixing.

Look at this beautiful sight! Butter, Sugar, Vanilla, Chocolate...
Seriously, people, just hand me a spoon. YUM!
But wait...it only gets better.

Add:
the melted chocolate from the double boiler.
Mix together.
(I told you it gets better~)

Add:
2 Eggs
However . . . add these eggs one at a time
(or "one at the time" as my friend Paula Deen says),
mixing 5 minutes after each addition.

Pour into baked Graham Cracker Crust
We will discuss this crust another time, but my "Baking Buddy" is an expert at both Graham Cracker and Pastry Crusts. I'm a little jealous...I can't lie. The Pastry Crust "thing" skipped a generation! Baking Buddy's Grandma taught her, just as she tried to teach me, and while Baking Buddy caught right on, it's still a frustrating mystery to me. Oh, don't get me wrong, I can do it, but it's not a pretty sight.
My family tends to clear the area when I'm making a Pastry Crust.

Anyway, pour your beautiful chocolate concoction into that Graham Cracker Crust!

Chill at least 4 hours.
I like to make mine the night before, but early in the morning (if you're serving it that night) is fine, too.

Top with delicious home made whipped cream
(heavy cream, sugar, vanilla . . .we'll have a whip cream tutorial in a future blog!)
Shave some bittersweet or unsweetened chocolate on top of cream.
(Any chocolate will do. It's really just for the "pretty factor"!)

Cut and enjoy!
(don't forget to share)

You are loved~