French chocolate silk pie.
Well, I made my first french pastry crust, and my first chocolate silk pie. The crust came out good. Tasty, but I over baked it when I put the shell in the oven. So, it was a little too crumbly. Tony seemed to like it regardless, so that was a bonus. The pie, that was a little more of a story.
I found both recipes on allrecipes.com. Both were very highly rated. I followed the directions 100%, and it turned out looking very pretty. But, it has this weird taste to it. It's almost a salty taste. It uses unsweetened chocolate and sugar, no salt. Tony's theory is that it's the sugar I used. I always use Splenda, as it really does taste like sugar without that saccharin taste. He thinks that it's the combination of the Splenda and coco. Since this is a pie Tony likes, I'd like to get this one down. I feel pretty comfortable with the crust already. I'll try this pie again with either the splenda/sugar blend, or just sugar.
both recipes can be found here:
French Pastry Crust - http://allrecipes.com/Recipe/French-Pastry-Pie-Crust/Detail.aspx
French Chocolate Silk Pie - http://allrecipes.com/Recipe/French-Silk-Chocolate-Pie-I/Detail.aspx
I think this crust will be good for me to use on a few other experimental pies as well. It's super easy to make, and I have plenty left from this last pie I made. At least enough for another pie, and maybe some empenadas, or some little mini-pies. The pumpkin I made for thanksgiving was okay, but I think it can be better. I think I'm going to try making a pie with butternut squash. It's got such an awesome sweet nutty taste, I know it will be awesome.
I found both recipes on allrecipes.com. Both were very highly rated. I followed the directions 100%, and it turned out looking very pretty. But, it has this weird taste to it. It's almost a salty taste. It uses unsweetened chocolate and sugar, no salt. Tony's theory is that it's the sugar I used. I always use Splenda, as it really does taste like sugar without that saccharin taste. He thinks that it's the combination of the Splenda and coco. Since this is a pie Tony likes, I'd like to get this one down. I feel pretty comfortable with the crust already. I'll try this pie again with either the splenda/sugar blend, or just sugar.
both recipes can be found here:
French Pastry Crust - http://allrecipes.com/Recipe/French-Pastry-Pie-Crust/Detail.aspx
French Chocolate Silk Pie - http://allrecipes.com/Recipe/French-Silk-Chocolate-Pie-I/Detail.aspx
I think this crust will be good for me to use on a few other experimental pies as well. It's super easy to make, and I have plenty left from this last pie I made. At least enough for another pie, and maybe some empenadas, or some little mini-pies. The pumpkin I made for thanksgiving was okay, but I think it can be better. I think I'm going to try making a pie with butternut squash. It's got such an awesome sweet nutty taste, I know it will be awesome.