Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.


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Rhubarb Time

Rhubarb’s tang makes me feel like it is fully spring. I whipped up this pie last week and have been enjoying it ever since! I used strawberry jam in place of fresh strawberries, and that worked out just fine.

Happy Monday!

-Mary Hope

Copyright 2017

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French Silk Pie

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French Silk Pie

This velvety pie takes a lot of beating, so if you have a stand mixer, use it, but a hand mixer works well too.

Crust:
1 1/2 cups graham cracker crumbs
2 Tblsp. sugar
5 Tblsp. butter, melted

Filling:
3/4 cup butter, softened
1 cup sugar
1/2 cup semi-sweet chocolate chips
3 eggs
1 tsp. vanilla

Preheat the oven to 375 degrees. Mix together the crust ingredients and then press evenly into a nine-inch pie pan. Bake for 10 minutes and then cool completely.

In a medium-sized mixing bowl, beat the butter and sugar together until light and fluffy (3-5 minutes).

Melt the chocolate chips either over a bowl of hot water or in the microwave. (Put it in for 1 1/2 minutes, check and do 30 seconds more until you can stir them). Add the chocolate to the butter mixture and stir until mixed.

Add one egg in at a time and beat with a mixer 3 minutes or until it get’s very fluffy, then add the next egg until you add all 3 eggs

Mix in the vanilla and then put into the cooled pie shell.

Chill for 3-4 hours before serving, and then enjoy.