He gave them back to me that same day with his requests written in and said make them whenever. Unfortunately for him, whenever apparently = years. 😅 I've had them on my fridge since. Yes, in my little Courtland apartment, the Nicollet house, and now our Mankato house.
My pie crust recipe makes enough for two crusts, a top and bottom. Since I only used one for the pumpkin pie, I had a crust leftover. Time to finally cash in Dad's coupon.
I'd never made a French Silk pie before, but that seemed to fit the season better than pecan.
Did I have all the ingredients? Eh, for the most part. No unsweetened chocolate. In true Emily fashion, I searched for a way to make it myself from scratch. Low and behold we had all the ingredients for that on hand.
Melt cocoa butter in a double boiler, whisk in cocoa powder, cool (in small chunks for easier melting later).
Looks beautiful doesn't it? Anyone who tastes is in for a rude surprise though - very bitter.
Time for the innards.
Pretty easy to mix those up. Cream butter and sugar. Add melted chocolate and vanilla. Beat in each of the three eggs for 4 minutes each egg. Spread in crust. Chill.
Whipped cream on top. Voila!
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