Wow, 9 weeks of pie. I honestly can’t believe we’ve kept it up! This week I got to pick a refrigerator pie. If you recall the last time we made one of these pies I wasn’t to impressed. Luckily this week was different. I chose a French Silk pie. And let me tell you, it is to die for!
The recipe uses raw eggs so Charlie doesn’t get to enjoy it, even though I’m sure it’s fine, I just don’t want to take any chances. Plus we’re not really letting her have any chocolate. But in my research to see how long the pie would last with raw eggs in it I came across another blogger who made the pie with a, wait for it…pretzel crust! OMG it sounds so amazing and I really wish I would have found this before because I totally would have done that. Next time. Because I will be making this pie again! And it was really really simple.
My crust isn’t improving. I think my nails are a part of the problem when I flute. might need to try a knuckle.
Melt chocolate (in micro)
Cream butter and sugar.
Add in chocolate and vanilla. then eggs (one at a time) and mix mix mix.
Pour in cooled shell.
Make pretty (spread it out)
Refrigerate then eat!
Later we added fresh whipped cream. so so so good.
Ok. Go make it. You can thank me later!
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