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Sherlock Mafia

photo fox

By photo fox
in Primetimer Mafia Games

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caprice

caprice

(edited)

caprice...try this

http://www.somethingswanky.com/homemade-cool-whip/

Or tell him you are buying Le Cool Whip.

That's an interesting recipe, thanks. And... *snerk*

Cool Whip is delicious. They used to make a chocolate version which was perfection.

That's all.

Oh, I remember that!

I grew up with cool whip, so I'll just have to point out that I'm making pudding shooters for the ladies and he doesn't have to eat them. So there.

Edited by caprice
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caprice

caprice

I second Athena's request for the recipe! :D

 

Maybe you could do it with eggs. I think it does have to have some fluffiness because you freeze them. 

 

My chocolate silk pie is only eggs, sugar, butter, chocolate - you beat it forever and it ends up about 5 inches high. No cool whip. 

 

Probably your chocolate mousse with booze would be perfect. 

Your chocolate silk pie sounds like m. caprice's mousse au chocolat in a pie shell. DELISH!!

 

I've decided I'm going to stick with your original recipe for pudding shooters. If I don't, I won't be able to share them with the neighbor ladies, who are the people they are supposed to be shared with.

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Oinky Boinky

Oinky Boinky

(edited)

Recipe, please. :)

 

Thank you. Happy Sunday, Mafiosos!

 

Chocolate Silk pie

1 9 inch baked pie shell (450 F 10-12 min)

 

1 cup butter

1 ½ cup sugar

4 squares baking chocolate- melted and cooled (unsweetened) or use (3/4 cup cocoa & 4 tbsp butter because 1 sq = 3 tbsp cocoa and ½ to 1 tbsp fat)

4 eggs

1 teasp vanilla

 

Whipped cream (on top after) 

 

Cream butter and sugar

Add chocolate and vanilla

Beat until well blended at low speed

Add eggs and beat 10 minutes (it will volumize)

Pour into pie shell and chill 3 hours top with whipped cream.

May be frozen.

 

(Some recipes say Kahlua or a bit of brandy.)

I have made this half recipe and it works well because otherwise it is very high.

 

I use the substitute for baking chocolate of cocoa and more butter and it works really well. 

 

ETA of course that is one 9 inch pie shell not a 19 inch pie shell

also a trick to not have your pie shell shrink down into the pie plate is to turn the pie plate over and put the pastry over the outside of the plate, prick it and bake it. Turn it over into another pie plate when it is cool

Edited by Oinky Boinky
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caprice

caprice

I have made this half recipe and it works well because otherwise it is very high.

So, is that good for at least a contact high? ;)

 

Sorry, I couldn't resist.

 

That sounds like an absolutely incredible pie, Oinky. Thanks for sharing! In fact, I'm thinking a pre-baked shell and it would be perfect for my birthday. :D Ooh, or even a graham-cracker shell! Hey, I have a summer birthday. Who wants to bake in the summer?

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SVNBob

SVNBob

Shhhhh.... Shows are on!

 

And with the new shows comes a new beginning.  A chance for the circle to complete itself. We can go back to where it all began, if we choose to.  Things will be different.  Because the people are different.  Even the ones that were there at the start are different now.  Because change is inevitable.  But there will be familiarity in the change.  The old and the new will merge into one.  And in that, there is rebirth.

 

(That probably works better with this playing in the background. )

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TJtrack99

TJtrack99

And with the new shows comes a new beginning.  A chance for the circle to complete itself. We can go back to where it all began, if we choose to.  Things will be different.  Because the people are different.  Even the ones that were there at the start are different now.  Because change is inevitable.  But there will be familiarity in the change.  The old and the new will merge into one.  And in that, there is rebirth.

 

(That probably works better with this playing in the background. )

Bob, are you secretly Sendhil Ramamurthy?

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