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!
'Murican Silk Pie
Prep time: 50 min | Cook time: 2 hr | Total time: 2 hrs 50 min | Yield: Serves 10
- 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
- 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.
- 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.
- 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.