French Silk Pie

This is the most delicious, creamy chocolate pie. It is even better topped with whipped cream! 

 First, cream together 1/2 cup (1 stick) of butter with 3/4 cup sugar in a stand mixer fitted with the whip attachment. I used the Stevia that comes in a bag, and the sugar to Stevia measurements are on the back.

 Next, whip in 2 ounces of melted chocolate and 1 teaspoon vanilla. You can use unsweetened chocolate or dark chocolate with very little sweetener. The filling should be dark and grainy.

 After that is combined add one egg and beat it for five minutes. Then add the second egg and beat it for five more minutes. With each egg, the filling should get much fluffier and lighter in color.

Spoon the filling into a pre-cooked pie crust and smooth it out. You can use a store- bought crust or make my pie crust recipe. Refrigerate the pie for at least 2 hours or overnight. 

If you want, top the pie with whipped cream and chocolate shavings. Enjoy!

Warning: This pie contains raw eggs.

Pie Crust

This is a very simple pie crust recipe that is good for just about anything!

First, scoop 1 cup of all-purpose flour into a bowl (this is one of the few recipes that you need to use white flour in so that the dough isn't dense). Then add 3/8 cup butter (3/4 of a stick). Combine the flour and butter with a pastry cutter or a fork, until the butter is the size of peas.

 Next, add about 3/8 cup of water, or until the dough comes together but is not sticky. If the dough is too sticky, add more flour.

Roll out the dough into a circle so that it fits into a 9 inch pie plate. Put the dough in the plate, and make sure the pan is completely covered. If you want a fancy edge, press down on the edges with a fork. Then, poke holes in the pie crust so there are no air bubbles as it cooks. If you need to bake your crust before you add filling, bake it in a 350 degree oven for about 7 minutes.

Ice Cream Sandwiches

I hadn't baked for awhile, and I was in the mood for something yummy. And what could be more delicious than I fresh ice cream sandwich; creamy chocolate ice cream smashed between two chocolate chip cookies? Here's the recipe!

For the cookies:

 Cream together two sticks (1 cup) of unsalted butter, 1 cup white sugar, and 1 cup of brown sugar in a stand mixer fitted with the paddle attachment.

 When the butter and sugar is well creamed, add 2 eggs and 1 teaspoon of vanilla extract to the bowl and beat together. Mix in 2 cups of all-purpose flour and 1 teaspoon of baking soda. If you do not use white flour the cookies will turn out dense and dry. Slowly, add in another cup or so of flour, or until the cookie dough is sticky but not too hard to work with. With a spoon or rubber spatula, work in 1 1/2 cups (or more!) of semi-sweet chocolate chips.

 Drop large spoonfuls of cookie dough onto a baking sheet lined with waxed paper. Flatten the cookies out so they are the size and shape of small cookies. Remember, you want the cookies to be big and flat for the sandwiches.

Bake the cookies in a 350 degree oven for 13 minutes, or until they are golden brown. The cookies will be very soft when they come out of the oven, but they should harden within 5-10 minutes.

For the Ice Cream:

 In a medium bowl whisk together 1 cup of whole milk, 2 cups of heavy cream, 3/4 cup cocoa powder, scant 3/4 cup white sugar, and 2 teaspoons vanilla extract. Cover the bowl with plastic wrap and chill the mixture in the refrigerator for at least 1 hour.

 Churn the ice cream in an ice cream maker according to the manufacturer's directions.

Spoon the ice cream on one cookie, top it off with another cookie, and, most importantly, ENJOY!