'Murican Silk Pie

Weber Performer Deluxe 

Hello Happy Valley Chow lovers! It's July 2nd and I am super excited for the 4th of July. The weather is looking to be beautiful and I finally convinced my beautiful wife to let me buy my first grill (Thank you honey, I love you!). I can't tell you how excited I am to finally have a grill, I haven't had my own in 4 years so this baby is definitely going to get some usage! Not only am I excited to use it, but I am also excited to share with you guys all the lovely stuff that comes off of it. I am also working on getting some grill related gadgets to demo for you, so be sure to keep a watch out for that!

But, first things first, this beautiful piece of American dream needs to be appropriately broken in. What better way to break it in than on America's day...the day that we received our independence. The day that celebrates our freedom with barbecues, beer, and blowing crap up. The 4th of July. That is correct, this puppy is going to be cranking with all vents open, turning out beautiful pieces of charred meat and more charred meat. 

Something else that just absolutely screams 4th of July is pie...in order to have a legit barbecue, you need to have some pie. While this is your traditional French Silk Pie...I cannot, with my red, white, and blue blood, call it that for 4th of July. So we are going to call this 'Murican Silk Pie. So, after you chow down on your burgers and dogs...cut yourself off a slice of this delicious 'Murican Silk Pie and enjoy the fireworks! Happy 4th of July everybody, be safe!

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'Murican Silk Pie

Prep time: 50 min | Cook time: 2 hr | Total time: 2 hrs 50 min | Yield: Serves 10

Ingredients

1 box Pillsbury refrigerated pie crusts, softened as directed on box
3 oz unsweetened chocolate, cut into pieces
1 cup sugar
1/2 teaspoon vanilla
3 pasteurized eggs
1 cup sweetened whipped cream
Chocolate curls, as needed

Cooking Directions

1. Heat oven to 450F. Make pie crust as directed on box for one-crust baked shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 min.
2. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
3. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.

Other recipes you may enjoy...

Strawberry Milkshake

As most of you probably figured out, I don't make desserts very often (Last dessert post was August 2013). I just don't have a huge sweet tooth, so I just save them for special occasion. My wife and I love strawberry milkshakes from McDonalds...yeah that's right we eat at McDonalds and we're proud of it! 

Since strawberries are in season, I wanted to surprise my wife one night and make us a little treat one night. So I figured I'd make us some homemade strawberry milkshakes. Granted they didn't taste like McDonald's milkshakes...they both have their plus'...just depends on your mood. But these were quite delicious, had a very fresh taste, and the best of all were extremely easy to make!

If you don't indulge in sweets to often like us, then you should treat yourself and have a Happy Valley Chow Strawberry Milkshake! Let me know in the comments below what you think :)

Strawberry Milkshake

Total time: 15 min | Yield: 2 large or 4 small milkshakes

Ingredients

• 1/2 pound Fresh strawberries
• 2 Tbsp White sugar
• 1 tsp Vanilla extract
• 3/4 to 1 cup Whole milk
• 1 pint Strawberry ice cream

Cooking Directions

1. Put two pint glasses (or four smaller glasses) in the freezer to chill.
2. Hull the strawberries and slice them. Place in the blender with sugar, vanilla, and 3/4 cup of milk. Blend until the strawberries are pulverized. There should be no big chunks left at all.
3. Add in the strawberry ice cream and blend until smooth. If it won't blend very well or gets stuck, carefully add as much as 1/4 cup or more milk. Stir or shake if necessary.
4. Pour the milkshake out into the chilled glasses and garnish with strawberries. Enjoy!

I like me some crème brûlée...