Sweets from the sweet! Susan of Food Allergy Chronicles had mentioned plans of strawberry picking when I ran into Friday morning. Little did I know I'd be receiving some of the spoils!
What you see in the picture above is a jar of regular strawberry jam, a jar of Splenda sweetened jam, and a small strawberry cake! *Update, it's a tea loaf! Either way it was delicious!* And my god is it good. O_o But that's no surprise when it comes from Susan's kitchen!!!
Though I received my lovely gifts on Friday, I didn't get a chance to try them (or at least the cake) until today as I did my own little bit of baking on Friday.
Behold! My very first French Silk Pie!
I had been craving one of these for the last 3 years. French Silk Pie was my all around favorite any time pie back in my home town. But seeing as there is no Perkins near buy I couldn't indulge. So I finally caved and made my own.
I have to admit I'm quite pleased with how it turned out. The recipe was fairly easy. One I got off of CafeMom.com
Here it is from the site:
- 1 cup whipping cream
- 6 ounces semisweet chocolate pieces
- 1/3 cup butter
- 1/3 cup sugar
- 2 egg yolks, beaten
- 3 tablespoons whipping cream
- 1 baked 9 inch pie shell
- whipped cream (for serving)
- chocolate curls (for garnish)
In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar.
Cook over low heat, stirring constantly, till chocolate is melted.
Remove pan from heat.
Gradually stir about half of the hot mixture into the beaten egg yolks.
Return egg mixture to saucepan.
Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes.
Remove saucepan from heat.
Stir in whipping cream.
Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).
Transfer chocolate mixture to a medium mixing bowl.
Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 minutes.
Spread filling in a baked pastry shell.
Cover and chill pie 4-5 hours.
Serve with whipped cream and a garnish with chocolate curls.
I look forward to the next one!