So. I’ve got to confess something and I’m not really sure how to put this. First of all, please excuse the crappy phone photos. I was too tired to make Kai get out his lighting equipment or his camera. Ok, here goes. I made a Truffle Pie for my husband yesterday. It’s full of chocolate and cream and was amazingly easy and delicious. But I wasn’t going to share the recipe with anyone because I’m so ashamed.
I saw the recipe for that Truffle Pie (or French Silk Pie, depending on who you’re talking to) on Pinterest and I looked it over to make sure it didn’t have any ingredients I didn’t want to use like chocolate pudding mix or something. Side Rant: I don’t really have anything against chocolate pudding but I prefer to use real, straight forward ingredients whenever I can. The 15 ingredients listed on a package of Jello Instant Chocolate Pudding kind of gross me out: Sugar, Modified Food Starch, Cocoa Processed With Alkali, Disodium Phosphate (For Thickening), Contains less than 2% of Natural and Artificial Flavor, Salt, Tetrasodium Pyrophosphate (For Thickening), Mono- and Diglycerides (Prevent Foaming), Red 40, Yellow 5, Blue 1, Artificial Color, Bha (Preservative). I love me some modified food starch and disodium phosphate. Yummy. And Red 40, Yellow 5, Blue 1, AND Artifical Color. Wow. I’d expect it to look like a freaking rainbow not… brown. Anti-caking, anti-foaming? No, I think I’ll just stick with chocolate and cream thanks.
So I had found a recipe that called for cream, chocolate, cream, chocolate, cream, chocolate, and a little powdered sugar. Yay! I printed it out and immediately forgot about it. A week or so later I got the ingredients (I basically only needed the cream.). Then I got home and started making it for my loving husband who loves chocolate.
And THAT is when I noticed it. It is a Paula Deen recipe. I’m so ashamed! In case you didn’t realize, I have an irrational hatred for Paula Deen. Hatred may be a strong word since I have never met her and I don’t really have a reason. She seems like a perfectly nice lady… and yet I just do not care for her show or her recipes or her restaurant. It got so bad in Savannah that every time we walked by her restaurant I encouraged the people in line to eat somewhere better (“oh honey, take it from a local.. ;)”). I really don’t care for Paula Deen. However, she does seem to have a somewhat decent Truffle Pie recipe and I’m absolutely shocked it doesn’t include chocolate pudding mix like most of them considering her “all natural strawberry cake recipe” includes strawberry jello. (Incidently, I do have an amazing strawberry cake recipe if anyone wants it.) I did make my own graham cracker crust also instead of getting a pre-made one because I have an excellant recipe.
Even though it was incredibly easy and delicious, I just don’t know if I can make this again just because it’s a Paula Deen recipe and I’m just not fond of chocolate. Maybe if my husband really begs. I mean… really.
Graham Cracker Crust
12 Graham Crackers
5 tablespoons unsalted Butter, melted
1/4 teaspoon Salt
2 tablespoons Sugar
Preheat oven to 350F. In a food processor, process the graham crackers until fine crumbs form. Add the melted butter, sugar, and salt and pulse until moistened. Press the mixture into the bottom and up the sides of a 9 inch pie plate. Using a straight-sided dry measuring cup to help ensure it is even and packed firmly. Place on a rimmed baking sheet and bake until dry and set, about 10-12 minutes. If the crust puffs while baking, press it down gently. Let cool and use for whatever delicious concoction you are making. This makes a great crust for sweet potato pie.