Things you have taught me that I will never forget.
1. How to play basketball and how to be humble when things didn't go my way.
2. Commuting to DC for work is tough. This was an indirect lesson and if I never
commuted to DC myself, I would have never known it was so draining. With 7
kids and commuting for 35 years, you never let us kids feel that burden.
3. You don't have to be able to carry a tune to have fun singing.
4. Ice cream is worth eating as often as possible. A big bowl after dinner is
always a good idea.
Hope you enjoyed your pie Dad.I loved the toasted marshmallow fluff and thought it was a fun and simple remake of a campfire classic.
If you are craving rich chocolate, make this. Yum and more yum.
8 ounces chopped 60% bittersweet baking chocolate (reserve 1 ounce
unchopped for garnish)
1 large egg, room temperature
1/2 teaspoon vanilla extract
pinch of salt
1 9 inch prepared graham cracker crust
1 1/2 cups marshmallow fluff (vegetarian!)
1. Preheat oven to 350 degrees and place chopped chocolate in a microwave
2. Bring soy creamer to a slow simmer in a medium saucepan.
3. Pour creamer over chocolate and let sit for 30 seconds before whisking to
4. Whisk egg, vanilla, and a pinch of salt together before adding to the chocolate
mixture. Whisk to combine.
5. Spread mixture in crust, cover exposed graham with foil to form a crust shield,
and bake for 22-25 minutes or until it is softly set. The outer edges should be set
and the middle should still be loose when shook.
6. Let cool on wire rack for 1 hour (leave foil crust shield on).
7. Spread marshmallow fluff over chocolate and place under broiler for about
1 minute to allow the marshmallow surface to crisp up and turn a very light brown.
8. Let cool completely before shaving remainder of chocolate over the pie for
garnish (I used a potato peeler!). Store in fridge and take out about 20 minutes
prior to cutting.
Additional birthday wishes to Katie Cav, Tempa K, and Katie S!
Recipe from Vegetarian Times July/August 2010 magazine.