I first got to know Sheila from Life, Love, and Good Food during #Choctoberfest 2015, a little chocolate-themed virtual event we organized back in October. So, when we pulled her name for #FoodBloggerLove 2016… we got excited! 😀
#FoodBloggerLove is a virtual event for food bloggers where we spread a little love and introduce you guys – our awesome readers – to a few new places to get the tastiest recipes online! Oh, and did I mention there’s a giveaway? (Keep reading!) Plus, we’re raising money for No Kid Hungry! There are a lot of children out there who need a little love, so consider donating a few bucks here to keep their tummies full this Valentin’s Day.
I want to encourage you to show your favorite food bloggers some love! Give them a shout out on your favorite social network right now and use the hashtag #foodbloggerlove to show them that you love their recipes. This is how we are encouraged to keep doing what we do.
Now let me tell you a little about Sheila and Life, Love, and Good Food! She is a southern girl who learned how to cook from her mamaw, which is what my Alabma-born fiance calls his grandmother too. That is so funny, up north where I’m from, we have mammies instead! I knew I wanted to try out a #Choctoberfest recipe today as a blogger love letter to Sheila, since that’s how we first met, and I’ve been meaning to try this French silk pie recipe from one of our fellow #Choctoberfest bloggers…
Then just a few days ago, out of the blue, Sheila posted her own chocolate pie recipe (that looks SO good)! So I guess it was really meant to be. We were on the same chocolate pie wavelength. It’s a good wavelength to be on. 🙂
(Also, check out her chocolate recipes for Chocolate Pudding Cake and Chocolate Peanut Butter Cheesecake Squares. You will certainly not regret it. I’ve already tried both of these recipes too, and they are WINNERS!!!)
Okay, onto the French silk pie recipe. Because you know you all want to make this for your sweetheart this Valentine’s Day! Trust me, they will totally love this super decadent, creamy mile-high pie. I made a few changes from the original recipe, and it turned out amazing.
Oh, and yes you can use store-bought whipped cream, but I’m not going to lie… homemade is a million percent better. I have not bought whipped cream in years. It only takes 5 minutes to make your own.
Remember that giveaway I mentioned? Well, all you have to do is share ANY foodblogger recipe (see the list below) on ANY social network, and you can get extra entries if you follow the other #FoodBloggerLove bloggers to entire and you could win a brand new Kindle Fire! I hope that lights your fire this Valentine’s Day. 🙂 You can enter daily, so make sure to come back during the rest of the week to increase your chances. We’ll pick a random winner on February 15.
a Rafflecopter giveaway
Here are the other bloggers participating in #FoodBloggerLove today. Stop by and say hello to them, and if you like their recipes, tell them! That’s what #FoodBloggerLove is all about.
Thank you, Sheila, for being an awesome inspiration for us for #FoodBloggerLove! Everyone go check out what she’s cooking up on her blog, and make sure to like her Facebook page and follow her on Pinterest, Instagram, and Twitter!
Here’s the French silk pie recipe. (Please note, it does contain raw eggs, so you may want to skip if you are pregnant or advised not to eat raw eggs by a doctor. For most people, there are very low risks associated with eating raw eggs, as long as you make sure they are fresh eggs from healthy chickens! Go for pasteurized if you want to be extra careful.)
Best Ever Authentic French Silk Pie
- 1 pre-baked deep dish pie shell cooled
- 12 tablespoons 1 ½ sticks softened butter
- 1 cup powdered sugar + 1 Tablespoon
- 4 ounces unsweetened chocolate melted and cooled
- 2 teaspoons vanilla extract divided
- 3 large eggs
- 1 pre-baked deep dish pie shell cooled
- 1 cup heavy whipping cream
Cream butter and 1 cup sugar until light and fluffy (2-3 minutes).
Gradually add the melted chocolate and 1 teaspoon vanilla.
Add the first egg and beat for 5 minutes. Repeat with the second and third eggs.
Pour the filling into pie crust and chill for at least 3 hours.
Before you're ready to serve, whip the heavy whipping cream, remaining 1 Tablespoon of sugar, and remaining 1 teaspoon vanilla until stiff peaks form. Spread a thick layer over the chocolate layer of pie.
If you’re a blogger who wants to join us for the next event, make sure add your name and email address here and I’ll make sure you know all about it! 🙂