February 17, 2016

From the Bookshelf to the Kitchen: Chocolate Pie


Pie. All I have to say is pie.

Ok, I have to say a little more than that. When I dreamed up this post series, I couldn't get Pies & Prejudice off my mind and now I'm finally doing a recipe for my favorite book series.

This is a more advanced recipe, so if you're not an experienced baker, there are a few things you can do to make it simpler like get a pre-baked pie crust and have a parent help you. (Also, all credit for this recipe goes to my friend Mary-Courtney's grandmother.)










Granny Bird's Pie Crust
1 1/3 c. flour
1/2 t. salt
1/3 c. Wesson oil
3 T. milk

Preheat the oven to 475 degrees. Mix dry ingredients together. Add milk to oil but don't stir; then combine with flour mixture. Roll it out until it's an acceptable size and thickness. You'll need plenty of flour to make sure your pie crust doesn't stick to the board or rolling pin. Place in pan and cut off extra dough around the edges. Bake for 8 to 10 minutes.

Granny Bird's French Silk Chocolate Pie
1/2 c. butter
1 square baking chocolate, melted and cooled
1 t. vanilla
3/4 c. sugar
2 eggs

Cream butter, gradually add sugar. Blend in chocolate and vanilla. Cream thoroughly. Add eggs, one at a time and beat for 5 minutes after each addition. Pour into baked and cooled pie shell. Chill several hours before serving. Top with whipped cream. (If you use Reddi-wip, add it to each individual slice. If you use homemade, you can put it on ahead of time.)

I'm going to try a different pie crust recipe this time just because this one was difficult to mix and roll out. But the filling is THE BEST. 

Have a recipe/book suggestion for From the Bookshelf to the Kitchen? Leave it in the comments below or email it to MDBCnumber1fan [at] gmail [dot] com.

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