Let's just eat pie.

For the past year Scott and I have been working towards a goal - to compete in the "Excellence in Agriculture" competition at the Minnesota Farm Bureau Federation's State Annual Meeting.  We completed a VERY lengthy application about our history, current jobs, Farm Bureau involvement, as well as any other leadership roles - which we submitted in July.  We then had to make a PowerPoint presentation putting our application to pictures and a 25 minute presentation.  For months we have painstakingly worked on this project and for the past week or so we have worked on our oral presentation several times a day.  

Scott bought me a new outfit for the occasion and picked out a new tie for himself as well.  Luckily I had some Jamberry Nail Wraps on hand that matched what he picked to a T!!!   Everyone needs a little color pop ;)

We gave our presentation Saturday morning and man did we feel good about it!  Out of four we managed to take second, bringing home State Runner Up.  No matter what the results, it was a bond building experience for Scott and I.  It made us each sit down and evaluate how we use our time - whether that be working, volunteering, or with family - and it helped us better appreciate each other and all the ways we contribute to our family and community and our achievements and goals.  Most importantly, it proved that neither of us would be in the place we are, capable of taking on the events/tasks/jobs/organizations we do without each other - as Scott often says when I'm feeling overwhelmed or nervous, "I've got you."  The entire process increased our love and respect for each other as well as teaching us to support each other in expanding our comfort zones.  God has truly blessed us in finding each other and He reminds us of that on a daily basis by having us often "share a brain".  The 1st place trip to Orlando would have been epic for us - not only having the opportunity to tell our story on a national level, but also a much needed break which never seems to happen.  Minnesota in January has been perfectly fine for the first 35 years - we'll just carry on here!

Thankfully family is a wonderful distraction and is a way to prove your blessings here and now, and my family had our Brown Thanksgiving at my parent's on Sunday.  There were 24 in attendance and we had a great time hanging out, catching up, laughing, and EATING!!!

As you've probably already figured, I was in charge of dessert!  So after getting home from the MFBF Annual Meeting late Saturday night, I started making pies - which was also therapeutic.  I may have been up until almost 1 a.m., but I managed to make a family favorite, French Silk Pie, and also an apple pie with a twist.  I love Thanksgiving but I'm not a fan of pumpkin or pecan pie - so I was more than delighted to make chocolate and apple when they were requested!  (I'll share the French Silk recipe at the end - SUPER easy and decadent!!!)

The food at Thanksgiving is AMAZING!  We typically do a HUGE sit down family style meal, but this year we did buffet style since we were waiting for Clint and Josh's plane to get back from Butterball in N.C.  Everyone in the family is such wonderful cooks it makes my mouth water thinking about their creations!

The spread included turkey, ham, pheasant wild rice stuffing, green bean casserole, baked mac and cheese, corn, mashed potatoes, turkey gravy, rabbit, bacon wrapped pheasant jalapeno poppers, plain stuffing, ham gravy, and 5 different homemade breads!  That was after the apps of veggies, green onion ham rolls, and lefse - only to be followed up with Pumpkin Pie, French Silk Pie, and Caramel Apple Pie!  Not to mention lots of wonderful wines, specialty beers, and homemade hard cider ;)

Some nap waiting for the food...

Some nap after eating the food!

The Princesses eating in the "Tower"

YUMMM!!!  Doesn't that SCREAM Thanksgiving?!?

My nephew, Mason, made the pumpkin pie - it was the first one gone!

Apple Pie with homemade Sweet Whipped Cream and caramel drizzle 

The best option - a little of both Apple and French Silk!

It was the perfect day to play outside in the dusting of snow!

Cheers!!!

You can make this version of French Silk Pie a couple of different ways - I prefer a graham cracker crust, but you could absolutely use a baked pastry crust as well.  Heck, you could even get a pre-made graham cracker crust from the store and make it super easy!  So here's the step by step for the pie I made (I may or may not have hidden the last piece for myself for a bed time snack!)

Fabulous French Silk Pie

For the crust:
1 1/2 C. finely crushed graham crackers
1/3 C. butter, melted
3 T. sugar

Mix all ingredients in a 9 inch pie pan.  Press mixture firmly against the bottom and side of the pie plate.  Bake about 10 minutes at 350 degrees or until light brown.  Cool completely.

For the pie:

1 C. sugar

3/4 C. butter, softened

2 tsp. vanilla

3 ounces unsweetened baking chocolate, melted and cooled

3/4 C. fat-free cholesterol free egg product (totally safe to eat without cooking - it's pasteurized!)

Beat sugar and butter on medium speed until light and fluffy.  Beat in vanilla and chocolate.  Gradually beat in egg product on high speed until light and fluffy (3 minutes give or take).  

Scoop it into the cooled pie shell.  Refridgerate at least 2 hours.  I like to make mine the night before I need it and then top it in the morning.

Sweet Whipped Cream

Beat 3/4 cup heavy whipping cream and 2 tablespoons sugar in a chilled bowl on high speed until soft peaks form.  I like to add in a generous teaspoon of vanilla, too!  (This makes about 1 1/2 cups.)

Then, if you want to make it look pretty, put the whipped cream into your handy dandy Pampered Chef Easy Accent Decorator or a piping bag with star tip and cover the top of the pie.  Or just grab a spatula and slap it on top!  Then grab the conveniently left over ounce of unsweetened baking chocolate (mine came in a 4 ounce box) and a small grater or a vegetable peeler and go to town putting on the finishing touch.  Voila!  Fabulous French Silk Pie!

Then I let Scott lick the sweet whipped cream beater and he said, "If it's that easy to make, you should make it more often."  Point taken, so I washed the beater, grabbed the cream, sugar, and vanilla and made a second batch to be eaten with the Caramel Apple Pie.  Or just to be eaten with a spoon!