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 

1. 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.
2. With a fork, prick the bottom of the pie crust so that air pockets will not form while the crust is baking.
3. 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)
4. Cook the pie crust in a warm oven of 400 for 13-15 minutes
5. When the pie crust is baked and golden, remove it from the oven and let it cool completly.
6. Meanwhile prepare the cream:
7. In a small bowl, place the white chocolate chips and set aside.
8. In another small bowl, warm up the cream by either warming it up on the stove, or by microwaving it for 1-2 minutes.
9. 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).
10. 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.
11. Pour this mixture into a kitchen mixer, add the cream cheese and beat the two until you have a thick lump-free cream.
12. Remove the beans from your pie crust, and spread the chocolate mixture in the pie crust.
13. Decorate your pie as you like, I used black berries, blueberries and strawberries. 
14. Cool in the fridge for 30 minutes and serve. Yum, Yum!!!

Bon Appetit and Happy Cooking!!!

If you like this recipe, I would love for you to subscribe to this blog by entering your e-mail address into the box on the right of this post. Also if you have time, please rate or post a comment. Your comments are always much appreciated. Merci beaucoup et a tres bientot ( thank you and see you soon)