Wednesday, August 15, 2007

French Silk Pie and Key Lime Magic

**Recipes from Julie Whiting from Indiana University**

I love chocolate. Chocolate covered raisins, almonds, espresso beans, just about anything that can have chocolate on it, I’ve eaten. I was looking to make a chocolate cake that would be a cool break from the hot summer sun. I originally found the recipe online, but I’ve tweaked it so much that I think of it as my own:

Mouth Watering French Silk Pie

Pastry Crust:
(I’ve made the crust before- it adds a lot of extra time- so I prefer using… GASP!... Pillsbury’s pastry dough- which works just as well (sometimes better) and is lickety spilt fast)
1 c. flour
½ t salt
1/3 c.+ 1 T. shortening
2-3 T COLD water (depending)

Mix the flour and salt- cut in the shortening using a pastry blender until the mixture is little balls (about the size of peas). Sprinkle the cold water on top- one tablespoon at a time- make sure all the floor is moistened.

Gather all the dough into a ball- then flatten it a little- wrap in plastic wrap and refrigerate until the dough is firm and cold, but still shapeable (about 45 minutes).

Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool.

See why I like the Pillsbury dough?

1 c. granulated sugar
¾ c. softened BUTTER
1 ½ t. vanilla
3 oz unsweetened baking chocolate (melted)
¾ c. egg beaters (you don’t cook the pie, so egg beaters are much safer than raw eggs)

Melt the chocolate.
Beat the sugar and butter together until light and fluffy. Beat in the vanilla and chocolate. Slowly add the egg product (beat on high)- make sure mixture is light and fluffy- about 3 minutes. Pour into the pie crust and refrigerate (2-4 hours).

Topping (my favorite part!):
1 c. chilled whipping cream
3 T granulated sugar
1 ½ t. vanilla
Chocolate shavings

In a chilled bowl, beat the whip cream, sugar and vanilla until stiff. Refrigerate for 20 minutes. Pour mixture over the cooled pie. Shave chocolate over the whipped topping.
Serve immediately.

Not everyone has my obsession with chocolate, so to be the people pleaser- I alternate with my key lime pie.This is the easiest thing you could ever make.

Key Lime Magic

The crust:
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers2 tablespoons sugar5 tablespoons unsalted butter, melted
The filling1 (14-oz) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons key lime juice

The topping
Look to whipped topping from French Silk Pie (above) Depending on your time limit- the crust can be store bought (regular graham cracker crust)- otherwise:

Use your food processor to make graham cracker crumbs- add the sugar while still in the processor (one less thing to mix in). Then poor the butter over the crumbs and mix until all of it sticks together. Press into your 9 inch pie pan and bake for about 10 minutes at 350.

Whisk together the s.c.milk and yolks. Add in the key lime juice. Poor filling into crust. Bake at 350 for 15 more minutes. Cool pie 15 minutes. Refrigerate for 4-8 hours.

Make whipped topping. Serve with pie. Eat.

Julie Whiting

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