Pie Day

pie post In honor of national pie day on Saturday I want to share a throwback, because it is throwback Thursday,  from a fourth of July wedding I did and would like to share one of my all time favorite pie recipes. Pie is the ultimate comfort food in my opinion and seems to be so underrated as far as desserts go in this world. Pie seems to take a backseat. You don't ever seem to see many dedicated pie shops like you would see cupcakeries and pie is such a classic go to dessert that is loved by most. I believe there is something truly amazing and beautiful about making a pie. When you make the dough from scratch it is a long process because you often times have to let it cool over night, so you have to plan ahead when making your pie. The type of pie and filling you choose can vary from a berry, to an apple, to pumpkin, to a pecan, to a moose, to peach, the list goes on and on. And then the topping you choose can also vary from a whipped cream, a crumble, a lattice, a full dough top, or you can just leave it blank. You can choose to decorate you edges with a braid or even imprint it with a fork. The possibilities are endless,  you can let your creativity flow and the outcome is beautiful and delicious.

My throwback Thursday goes to a beautiful fourth of July wedding I had the honor of, not only attending, but making the cake and 130 cherry pies in a jar. They were incredibly easy to do and adored by all the guests. Pictures are as followed. I also want to share this delectable recipe from Gimme Some Oven. After making this recipe and sharing it between my husband and I, the entire pie was gone in just a day. It is so yummy and so easy to make.

I would love to here some of your favorite types of pies and if you loved this recipe as much as we did. Enjoy everyone and happy pie day!!

French Silk Chocolate Pie


4 oz. bittersweet or semisweet chocolate 1 cup (2 sticks) salted butter, softened 1 1/2 cups ultrafine (or you could substitute granulated) sugar 1 tsp. vanilla extract 4 eggs, room temperature (optional) 1/4 tsp. espresso powder 1 fully pre-baked 9-inch pie shell (gluten free homemade recipe or a gluten free shell) 3 cups whipped cream 1 chocolate bar, roughly chopped or shaved or melted into chocolate curls


Heat chocolate in a microwave-safe bowl in 20-second intervals, stirring between, until completely melted. Set aside and let cool for about 10 minutes until it is room temperature.

In the bowl of an electric stand mixer using the paddle attachment, cream together butter and sugar on medium-high speed until fluffy, about 1-2 minutes. When melted chocolate has cooled, gradually add it to the butter/sugar mixture. Beat the mixture on medium-low speed until thoroughly until combined. Add vanilla and beat until combined