Chocolate Silk Pie

I've always been wary of pies that don't have some sort of fruit or nut or vegetable involved in the filling. Maybe it is because I always cast well deserved judgement at the stacks of chocolate cream or pudding based pies at the grocery store. I always just assumed that these mass produced pies were just simple, effortless instant pudding poured into a stamped out pie shell. 

Well, true to form, I managed to stumbled across a chocolate silk pie that turned out to be the opposite of simple. The directions for the crust had me make chocolate cookies just to crush them and combine with even more butter, form onto the pie pan, and then bake a second time. And then there was some double boilers and a lot of whisking and I'm pretty sure I ended up using every bowl in the cabinet during the process

This chocolate silk pie was supposed turn out a bit denser than a chocolate chiffon pie but with more body than a chocolate cream pie. I'm not sure if the texture turned out as advertized though, mainly because I did not have a spare chocolate chiffon pie and a spare chocolate cream pie just laying around to compare. I do know that it turned out pretty freakin' awesome, and it did well to earn a spot in future pie-making consideration.

--Isaac.

Sweet Swag

The first prototypes of the official Bacon v. Pie merch are hot off the ironing board!

Team Bacon - front

Team Pie - front

Logo - back

And in true BvP fashion, these are also homemade with love, felt letters, and some iron-on transfers.

If you feel the desire to support Team Bacon or Team Pie and want a shirt to show the world your support, let us know, and we can make it happen! More items are being planned and we will post those up as they become available too!

--Isaac

(Go Team Pie!)

Summer Creations

Usually when I have time to plan and create a weekend dinner, I start off thinking about dessert first like any rational person might do. A quick search through the fridge yielded the following summer delights: one peach, two pints of raspberries about a day away from joining the Dark Side, and maybe 17 individual blueberries. Not nearly enough for a pie, but perfect for a cobbler:

And yes, it is mandatory that all cobblers have the juice of the fruit inside bubble over and spill down the side of the ramekin while baking. It is one of those unwritten Laws of Baking Delicious Stuff.

Since you technically shouldn't only eat cobbler for dinner (stupid rule), I tried my hand at a summer pasta dish my family routinely made while I was growing up: Portland Pesto. I am pretty sure the recipe is from some regional Oregon/Northwest cusine cookbook (which makes sense because of the name) which in turn was adapted from a local restaurant.'s recipe. I am taking some substantial liberties here as all I really remember about the dish is its name, the pesto, summer sausage, and... maybe some bell peppers? I added in grape tomatoes and olives for good measure:

Interesting tidbit... I never really liked this dish when I was a kid. I just picked out the noodles and the summer sausage. Ridiculous I know.

--Isaac.