Pie, Pie, Pie!

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20 year old permaculture enthusiast, pet addict, femmenazi. You'll find the occasional DIY project on here as well as the occasional grrl power rant. But mostly you'll find recipes. Food, homemade cleaners, dog treats, anything you wanna make, I can walk you through via internetz. If you want to see something specific, drop me a message or a submission! Ask me anything What should I make?

May 2, 2012

Pie, Pie, Pie!

Okay okay, so I may have mislead you with my first two posts. I am not without my sugar pleasures, and this pie happens to be one of my recent faves.

Also, my sister came home last night blazed out of her mind and in the midst of eating two pieces of leftover lasagna and a fruity pebble treat (recipe later), she requested, nay, demanded this pie.

FRENCH SILK PIE

crust:
2 cups townhouse flipside crackers
½ cup melted butter

filling:
¾ cups sugar
½ cup butter, room temp
2 eggs, room temp
two squares of baking chocolate, melted and cooled I use dark omnomnom
1 teaspoon vanilla extract

First you’ll want to make your crust. Now, you can buy a pre-made crust and just pop it in the oven, but what kinda internet mommy would I be if I didn’t teach you how to make a cracker crust?
Crush your crackers up supa fine. I used these crackers because it’s what I had in the cabinet, any cracker will do. Melt the butter in a microwave safe bowl. Combine. Press your crusty crumbly goodness into a 10" pie tin. Bake at 225 degrees for 10 minute. Set aside and let it cool. Don’t touch it until it’s cooled!

For your filling you’ll need to start by melting your chocolate. *A friend of mine works at or local co-op and has access to lots and lots of yummies to bring home to us, so being the sugar junkie that I am, I’ve acquired quite the large amount of dark chocolate bars.* Put a glass bowl on top of a pan of boiling water. The chocolate will melt perfectly right in the bowl. Set aside to cool.
Cream butter in a bowl, slowly add sugar. Add cooled, melted chocolate. Add eggs, 1 at a time, beating for 5 minutes after each egg. Don’t cop out on this step!! Beating for 5 full minutes after each egg will make a world of difference. You want your batter to be extremely fluffy and light, and this texture comes from the beating. Commit! Mix in vanilla extract. Spoon batter into cooled pie shell. DO NOT put the batter into a pie shell that isn’t completely cooled! This is a raw filling recipe and we don’t want the batter getting cooked by a hot pie shell. Last step -Let incredibly high sister lick the batter bowl clean.

Refrigerate for 2 hours before serving and enjoy!
(.p.s. - Add whip cream if you want, its perfffffffect!)