1 pie crust, baked empty
1 cup milk chocolate chips
3 tbsp milk
1 tsp vanilla extract
1 package frozen sliced strawberries in syrup, (thawed)
1 package (8 oz for regular crust, 12 oz for deep dish crust
Directions
In medium microwave safe bowl, combine chhocolate chips and milk.
Microwave on MEDIUM (50% power) 1 1/2 minutes stirring every 30
seconds. Stir until chocolate is completely melted and smooth. Stir
in vanilla.
Pour chocolate inot baked pie crust. Refrigerate at least 2 hours.
Before serving, stir together strawberries and whipped topping in
medium bow. Spread over chocolate layer. Garnish with chocolate
nonpareils (optional)
Servings: 8 servings
Berry Chocolate Pie Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit; Pie
The History of Recipes
Written cooking instructions as a concept can be found far back into distant history, in truth as far back into history as pharonic Egypt, and potentially, even further back. Having said that, mostly, these ancient recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents which described recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the chefs of Roman times made use of many different spices, including a few that will be familiar to modern cooks like thyme, fennel and parsley. As our culinary historical trip moves to more modern times we find two interesting recipe books which were published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the curry that is served today, but instead descriptions of the types of meals on the menus of the upper classes of that period. In the 15th century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including spices like coriander, parsley, and basil. The introduction of these new foods and spices caused an eruption in publications on food, the majority of which are kept safe in private collections. Over the following few centuries, the powerful and wealthy tried to serve up the most extravagent banquests, and because of this the best chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes to help cooks of their time. When we get to the 1900s, cook books were increasing in popularity as a result of higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Berry Chocolate Pie recipe.
