Happy Labor Day guys!!! And Thank You Peter J. McGuire and Matthew Maguire for us giving this day off from work!!!
We have a Labor Day in France called “La Fete du Travail”, but it is celebrated on May 1st, so quite uncertain of the origins of the American holiday, i googled it today. Did you know that this day only became a federal holiday in 1894? The reason why it became one is because the congress wanted to appease the unrest of the American people after riots erupted when a strike against wage cuts went bad. Well, I learned something today;-) and I much enjoyed this day off. I hope that you too have had a fun week-end!
And today though we are celebrating Labor Day, I decided that I would not touch my computer and enjoy another lazy day.
Because many of you will be hosting a cook-out today, I thought to share a recipe that is very appropriate for a patriotic event such as Labor Day. It is easy, delicious, quick and looks great. A great dessert for party days such as Memorial Day or even Independance Day.
Ingredients for 1 pie of about 9 to 10″:
- 1 pie crust ( you can either make your own ( very easy),, or buy it in the refrigerated section of your grocery store next to dairy)
- 8 oz of cream cheese at room temperature
- 8 oz. of ghiradhelli Chocolate Chips
- 4 oz or about 1/2 cup of heavy cream
- 1 tsp of vanilla extract
- 1 box of blueberries
- 1 box of raspberries
- 1 box of black berries
- Unfold the pie crust and place it inside your mold. I used the scalloped pie crust, but really the large round mold can work as well.
- With a fork, prick the bottom of the pie crust so that air pockets will not form while the crust is baking.
- Spread either porcelaine beads, or dry pinto beans to weigh the pie down while it is baking ( this way it will not fluff up too too much)
- Cook the pie crust in a warm oven of 400 for 13-15 minutes
- When the pie crust is baked and golden, remove it from the oven and let it cool completly.
- Meanwhile prepare the cream:
- In a small bowl, place the white chocolate chips and set aside.
- In another small bowl, warm up the cream by either warming it up on the stove, or by microwaving it for 1-2 minutes.
- Pour the hot cream over the chocolate chips and set it aside for at least 5 minutes ( the heavy cream will melt the chocolate chips).
- With a small whisk, whip the mixture. It should be smooth, liquid and free of lumps. If it is not, place it back into the microwave for 20-30 seconds and repeat until your mixture is free of lumps.
- Pour this mixture into a kitchen mixer, add the cream cheese and beat the two until you have a thick lump-free cream.
- Remove the beans from your pie crust, and spread the chocolate mixture in the pie crust.
- Decorate your pie as you like, I used black berries, blueberries and strawberries.
- Cool in the fridge for 30 minutes and serve. Yum, Yum!!!
Bon Appetit and Happy Cooking!!!
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