Considering that the food world has become inundated with blogs, a lot of time is spent trying to discern the loveable from the not so subscribable.
There are a variety of great ways to prove how legit a blogger is…. from gauging the amount of comments that you find on a post, prevalence of advertisements, engaging visual set up, or evidence of published cookbooks. Opportunities for bloggers to look impressive to an audience are seemingly limitless. There is no doubt though, that out of all of those options, a blog must be visually appealing. A person only gives a site, or a face, or a post a matter of seconds, so if you don’t catch an eye, or if it is impossible to navigate through content, chances are viewers won’t return.
And even if you pass the first impression test, you aren’t necessarily in the clear…What can end a relationship with a favorite foodie? A bad recipe.
Last week I linked GtoG to a post for Potato Chip Chocolate Pie from Culinary Concotions by Peabody.
I loved Ms. Peabody’s witty approach to the food world… how she combines humor with her appreciation for food. It’s fresh and there was an immediate connection … not to mention she had a lot of loyal fans.
But what really got me hooked, was this creative recipe. Salty and Sweet done in a way I had never considered.
So what did I do? I tested it.
Chocolate Potato Chip Pie with Salted Caramel Drizzle
Makes 1 9-inch Pie
Preheat oven to 375 degrees
For the Crust:
2.5 cups of ridged or thick cut potato chips
20 shortbread cookies (about 3/4 of a package)
1/2 cup melted butter
3 tablespoons granulated sugar
2 ounces milk chocolate
For the Filling:
12 ounces semisweet chocolate chips
7 ounces marshmallow fluff
1 cup mini marshmallows
½ cup whole milk
4 cups heavy Cream (whipped) mixed with 2 tbsp powdered sugar
For Salted Caramel Drizzle:
1 cup sugar
¼ cup water
2 tablespoons light corn syrup
¾ cup heavy cream
1 ½ tablespoons sea salt
For the Crust:
Place the chips and cookies in the food processor individually and pulverize until they form fine crumbs. Mix them together in a bowl with the butter and sugar.
Once properly mixed, use your hands or the bottom of a glass and press the crumbs into a pie plate.
Place this pie crust, with a length of weighted down parchment paper covering it in the oven for 10 minutes (you can weigh down the parchment with rice or pie Weights if you have them). After 10 minutes, remove the parchment and cook for 2 more minutes.
Right as you remove the crust from the oven, use a peeler and cover the bottom of the crust with curled of the milk chocolate.
This will strengthen the crust, and prevent it from getting soggy.
For the Filling:
Combine in a saucepan, the chocolate chips, Fluff, Marshmallows, and Milk over low heat until a smooth mixture has formed.
Stir Constantly. Remove this from the heat and allow to cool completely.
Fold this mixture into the whipped cream that you made from the 4 cups of heavy cream. There will be more chocolate mixture than is needed for the cream so use caution when combining.
Pour this into the pie crust and refrigerate for a few hours or overnight (recommendation would be overnight to allow it to set).
For the Salted Caramel Drizzle:
Place a saucepan over medium heat and combine the sugar, water, and corn syrup. If there are any sugar crystals on the side of the pan, prevent burning by using a wet pastry brush to remove them.
Allow this mixture to boil over high heat until the caramel color takes over. This takes about 5 minutes. Immediately whisk into the ¾ cup of heavy cream and add the butter and salt.
This drizzle will need to cool for at least 45 minutes until it can be used.
This pie certainly passed the test, which happened to include the input numerous family members that also helped themselves to a generous slice of this decadent dinner diversion. I would hope that all my favorite bloggers would, but unfortunately I am not quick to trust, in any aspect of my life. How many times have I seen a gorgeous photograph of a dish on someone’s blog, only to find that the recipe coupled with it was a poorly proportioned letdown. Unless I love something enough to make it again and again, it will not be introduced on GtoG. That has been my promise from day one.. yet I fear that not everyone holds their work to such a high standard.
Thank you Ms. Peabody for pleasing both my sweet and my salty tooth, as well as for providing another wonderful vehicle to spoil myself with the gloriously trendy topping that is salted caramel. You are certainly a blog worth reblogging.
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