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Of All The Desserts I Make, This Is Hubby’s Favorite

August 16, 2021

Kent and I will celebrate our 41st anniversary this week! What?! How’d that happen?? (I just had my 41st birthday…the numbers don’t add up!)

In those 41 years we’ve survived close-to-death illness, a fatal car wreck, bike wrecks, chronic pain, broken bones, surgeries, building two houses, family upheaval, the deaths of loved ones,  minor irritations, major irritations, having “opposite personalities,” disappointments,  empty nest, and…well, life in general.

It’s been absolutely fabulous.

And, no, I’m not being facetious. I am so grateful to be married to this man. For me there’s not a better partner to face life with.

For every tear, there’s been much laughter. For every heartache, determined love. For every disappointment, joys multiplied beyond measure. God’s been so good to us.

Our Celebration Feast!

In case I haven’t been clear in prior posts, food is ESSENTIAL for any Buchanan celebration! Cooking great meals is one way I like to show my family I love them. Don’t get me wrong, if they want to show their love for me I would not turn down an invitation to eat a good restaurant!

We’re going out for our anniversary celebration, but I still want to make Kent’s favorite dessert. I mean, it is National Eat Dessert First Month!

Cream brulee is Kent’s favorite dessert of all time, but I don’t have a blow torch, or whatever it is you use to make that candy crust on top. So, I’m making his favorite dessert that I DO make.

French Silk Pie!

I have been making this recipe since I was in high school (a few years ago). It is so velvety and chocolatey it just slides across your lips like silk. Hence, the name!

French Silk Pie

Ingredients
1 stick butter
2/3 C sugar
2 squares bittersweet chocolate, melted and cooled
2 eggs
whipped cream
1 pie crust, baked

Directions
Cream the butter and sugar for 5 minutes. Add 2 squares of cooled melted chocolate and vanilla. Beat
Add one egg and beat for 5 minutes. And second egg and beat for 5 minutes. Pour into baked piecrust. Refrigerate 4-6 hours before serving. Top with whipped cream.

If You Prefer…

I like a regular crust with this recipe, but meringue crust is fabulous, too. And it has the added benefit of being gluten-free! Or, you can use a graham cracker crust or, to make the dessert even more chocolatey, a chocolate cookie crumb crust.

So here are a couple more crust recipes:

Meringue Crust
Ingredients
2 egg whites
1/8 tsp cream of tartar
1 tsp vanilla extract
1/2 C sugar
1/2 C ground pecans (optional)

Directions
Beat egg whites, cream of tartar and vanilla on high speed until foamy. Then, while still beating, gradually add sugar, beating after each addition until sugar is dissolved. Continue beating until whites are glossy and stand in peaks. If using, stir in nuts.
 
Bake at 225 degrees for 1 hour. Turn off oven and let crust dry in oven w/door closed for an hour.
 

Chocolate Cookie Crust
2 1/2 cups chocolate baking crumbs (you can use crushed Oreos)
1/2 cup melted butter

Mix the butter with the crumbs and press into a 9″ pie pan. You don’t even have to bake it.

Cool, Silky Bliss

No, I’m not talking about my pajamas, although they do come to mind when I think of silky bliss. And anniversaries… But that’s a story for another day. (Maybe.)

Back on track…I am SO glad this is Kent’s favorite dessert because I love it, too! To be honest, I’m not sure I’ve ever met a dessert I didn’t like. But this one is worthy of eating before the main meal! And it’s cool–perfect for August temperatures.

Do you have any dessert recipes that melt in your mouth? What do you like to make for your loved ones? I’d love it if you’d share your faves!

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