If you know me, you know I don’t really cook. That’s Vlad’s department. (Again, to the guy in college who seriously told me I wouldn’t find someone to marry without learning to cook, BOOYA). But there are a few things I can make, and make damn good. French silk pie is one of them.
It’s the dish my dad would make when we were growing up, but now I refer to this recipe from The Pioneer Woman. It makes juuuuust enough filling for two pies. And in my expert opinion, here are the most important things to follow when making it:
- Beat in the eggs for 4-5 minutes each. It will feel unnecessarily long, but it’s absolutely critical to getting the perfect light, silky texture.
- Make sure the melted chocolate cools all the way to room temperature before adding it.
This year we had Thanksgiving dinner with Kelsea and James, and it was lovely. And all the pie was eaten :)