{"id":84,"date":"2011-11-13T09:28:55","date_gmt":"2011-11-13T15:28:55","guid":{"rendered":"http:\/\/blog.thekarmafarmer.com\/?p=84"},"modified":"2011-12-19T15:30:39","modified_gmt":"2011-12-19T21:30:39","slug":"french-silk-pie","status":"publish","type":"post","link":"http:\/\/blog.thekarmafarmer.com\/?p=84","title":{"rendered":"French Silk Pie"},"content":{"rendered":"<p>This is a time consuming recipe, but worth every moment.\u00a0 Make sure your mixer is up for the challenge before you start.<\/p>\n<p>First, you need a pre-baked pie shell.\u00a0 Truth be told, I normally buy pre-made pie dough by my friends at Pillsbury and use that.\u00a0 If you&#8217;re a purist and make your own, please use your favorite recipe.\u00a0 Please DO NOT use a frozen pie crust.\u00a0 It will ruin the pie.<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 c. softened butter<\/li>\n<li>1.5 c. sugar<\/li>\n<li>2 tsp. good quality (not imitation) vanilla<\/li>\n<li>4 oz. good quality unsweetened baking chocolate<\/li>\n<li>5 large eggs, the fresher the better<\/li>\n<li>Heavy cream for whipping, or use Cool Whip or Reddi-Whip if you prefer<\/li>\n<\/ul>\n<p>Melt and cool the chocolate.\u00a0 I suggest using a double boiler to make sure it doesn&#8217;t scorch, but if you&#8217;re efficient with your microwave, go for it.<\/p>\n<p>Cream butter and sugar together until fluffy.\u00a0 Add vanilla.\u00a0 Mix in cooled chocolate.\u00a0 Add one egg at a time, and beat for a full 5 minutes between each egg.\u00a0 Spoon mixture into your prepared pie shell.\u00a0 Cover with plastic wrap and refrigerate.\u00a0 Just before serving, uncover and top with a generous layer of whipped cream topping.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a time consuming recipe, but worth every moment.\u00a0 Make sure your mixer is up for the challenge before you start. First, you need a pre-baked pie shell.\u00a0 Truth be told, I normally buy pre-made pie dough by my &hellip; <a href=\"http:\/\/blog.thekarmafarmer.com\/?p=84\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-84","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"http:\/\/blog.thekarmafarmer.com\/index.php?rest_route=\/wp\/v2\/posts\/84","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blog.thekarmafarmer.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.thekarmafarmer.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.thekarmafarmer.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.thekarmafarmer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=84"}],"version-history":[{"count":2,"href":"http:\/\/blog.thekarmafarmer.com\/index.php?rest_route=\/wp\/v2\/posts\/84\/revisions"}],"predecessor-version":[{"id":95,"href":"http:\/\/blog.thekarmafarmer.com\/index.php?rest_route=\/wp\/v2\/posts\/84\/revisions\/95"}],"wp:attachment":[{"href":"http:\/\/blog.thekarmafarmer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=84"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.thekarmafarmer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=84"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.thekarmafarmer.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=84"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}