Contents [ on < off ]
1/26/2010 Sally (S'mores Pie)
12/21/2009 PlayDough Cookies
12/11/2009 Cookie balls
12/3/2009 Fast cobbler
12/10/2008 Eggnog pie
11/20/2008 The Pie
11/10/2008 Silk Pie Filling
11/9/2008 Whipped Cream Topping
11/8/2008 Cookie Pie Crust
5/24/2004 Peanut Butter Shake
3/24/2004 Quick crab dip
2/24/2004 Black bean tacos
1/24/2004 Hansford Chili
10/24/2003 Pot Roast
9/24/2003 Miracle Peanutbutter Cookies
6/24/2002 840 Sauce (Spicy Barbeque Garlic Wing Sauce)
6/24/2002 Wings!
3/16/2001 Blue Chi's Dip
8/08/2000 Juice
7/24/2000 Cheese Steak
What can YOU do with a 14" pizza blade?

4 new entries added after 12/10/2008

  • 1/26/2010 Sally (S'mores Pie)
  • 12/21/2009 PlayDough Cookies
  • 12/11/2009 Cookie balls
  • 12/3/2009 Fast cobbler
  • It's time for a better chow site on the site. Most of my other projects have degenerated to chores. But cooking on the other hand is taking off.
    Take a look at a previous or the next recipe

    The Pie by Sox


    The original silk pie recipe was just a chocolate silk pie. I modified the crust and and did two layers of filling for this one. Use a nutter butter crust, 1/2 batch of the peanut butter filling, 1/2 chocolate filling and the whipped topping recipe. To make it more easily make 2 pies, so you don't have to 1/2 up the filling recipe. The directions cover it all but you can always just follow the individual part recipes too.

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    The Pie
    Serves: enough for a 9" pie   Time: 45 minutes

    Ingredients:
    1 Peanut butter Crust:
    1/2 package of nutter butters (7 oz)
    3/4 stick of unsalted butter
    Fillings (2 x 1/2):
    3 eggs
    6 TBSP sugar (3oz)
    5 oz chocolate chips (semi sweet)
    5 oz peanut butter chips
    1/3 cup heavy whipping cream (store in 2 halves)
    3/4 stick butter (store in 2 halves)
    Topping:
    1 1/4 cup heavy whipping cream
    (1 1/2 TBSP) sugar

    Tools:
    Food processor
    Stand mixer with wisk attachment
    or electric hand mixer
    pie pan (glass works well)

    Directions:
    Crust:
    1) crumble cookies either in a food processor or by beating on them (do not chew and spit out)
    2) Melt butter and mix completely with the crumbs
    3) Press crumbs down into a pie pan to about 1/8 inch or so. Start from the middle and mush it down so it goes up the sides to the top of the pan.
    4) Bake at 350 for 10 minutes. and place on a rack to cool.
    Filling:
    part 1) eggs and sugar
    1) Mix the eggs and sugar by hand with a wisk
    2) Using a double boiler or a bowl sitting over (not touching) boiling water, WHILE STIRRING CONSTANTLY heat the mixture. Remove from heat and use a quick read thermometer. When it reaches 160 degrees move to the next step.
    3) Beat half of the mixture for 3 minutes on high.
    Part 2) chocolate
    4) Melt the chocolate chips and HALF of the cream and butter into the double boiler and melt/ mix it up until it's smooth.
    5) Blend chocolate and eggs together completely.
    6) Pour onto pie crust(s). Best way to do this is to pour some in the middle and then use the back of a large spoon to swirl around from the center going out.
    7) Place in the refrigerator.
    Part 2) peanut butter
    8) Beat the second half of the egg/sugar mix for 3 minutes on high.
    9) Melt the Peanut butter chips and the remaining cream and butter into the double boiler and melt/ mix it up until it's smooth.
    10) Blend chocolate and eggs together completely.
    11) Pour onto pie crust(s) on top of chocolate.
    12) Place in the refrigerator.
    Topping:
    1) Whip until you get stiff peaks.
    2) Put it on top of the peanut butter.
    3) Sprinkle something pretty on top, like cookie crumbs or something
    Toss it in the fridge (or freezer if you wont be eating it for a while).. keep it cold it gets melty if it sits out too much.