When my sister was pregnant on Thanksgiving a couple years ago, she requested a chocolate silk pie. Now, traditionally, these have uncooked eggs in them. And since I had only been through one pregnancy so far, I was still sort of a lame-ass rule-follower. So I had to find her something similar without the raw eggs. I made a baked chocolate pie, and it was heaven, and I named it Pregnant Sister Thanksgiving Pie.
I made another of these last night. I usually use chocolate graham cracker crust, but Lola (yeah, that’s right, it was LOLA, never ME) ate all my chocolate graham crackers, and we’re on a strict grocery budget these days. I’m sure it would also be very good with a regular pastry crust, but that’s more time consuming and I’m lazy about it.
So, basically anything that starts with THESE fantastic things, is going to be at least pretty tasty no matter what! Graham cracker crust, quality chocolate, and sweetened condensed milk. YUMMY!
And when it’s done, it looks like this:
It’s better when you whip your own whipped cream, but this was just for my coworkers and I didn’t feel like it, lol.
Cakesy’s Graham Cracker Crust
1 sleeve graham crackers
1/4 C sugar
5-6 T butter, melted
Large-ish pinch of salt
– crush up the graham crackers, fine. I stick ’em in a big ziplock and go at it with a rolling pin.
-mix the sugar and salt into the crumbs, then the melted butter.
-press into a 9″ pie dish and bake at 350 degrees F (or 325, or 375, its not a big deal if you need the oven at a different temp.) for about 7 minutes.
Pregnant Sister Pie Filling
1 C coarsely chopped chocolate
4 T unsalted butter
1 14oz can sweetened condensed milk
1/2 C half and half or light cream
1 tsp vanilla
1 pinch salt
1 T flour
-melt chocolate and butter together with gentle heat.
-once melted, whisk in condensed milk. (and try really hard not to just eat this entire mixture with a big spoon. Good luck!)
-whisk in cream, eggs, vanilla, salt, and flour, whisking until smooth
-pour into prebaked crust, and bake pie at 350 degrees F for about 35minutes. You’ll know it’s done when the edges brown and it doesn’t look liquidy when you shake the dish a little.
-cool completely, serve with whipped cream, store in the fridge.