Category: Sanctuary Ridge Family Recipes

Biscotti- Baking at Home
Just Desserts · Sanctuary Ridge Family Recipes

Biscotti- Baking at Home

Monica ScottLeave a comment

Biscotti

Biscotti is the perfect snack paired with a delicious afternoon cup of coffee or tea! It’s not a cookie, a biscuit or a scone, so what exactly is a biscotti? A slightly sweet, crunchy slice of goodness! And who knew they are soooo easy to make at home? I first made these almost twenty years ago. Since then, I have tried creating several different variations. I hope you enjoy making these at home! Without further ado, here is the recipe:

Biscotti

Monica Scott
Biscotti that you can make your own way with cranberries, almonds, pecans, chocolate chips, or anything your heart desires!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast
Cuisine Italian
Servings 12 Biscotti

Equipment

  • 1 Mixing bowl
  • 1 measuring cups and measuring spoons
  • 1 Baking Sheet
  • 1 Knife

Ingredients
  

  • 1/2 Cup Oil
  • 1 Cup Granulated Sugar
  • 3 1/4 Cups Plain Flour
  • 3 Eggs
  • 1 TBSP Baking Powder

Instructions
 

  • Preheat oven to 375 degrees.
  • Combine oil, sugar and eggs in a mixing bowl. Beat until combined. Slowly add four 1/2 cup at a time, adding 1 TBSP Baking Powder with the last 1/4 cup of flour. Mix until dough is formed. *You can add cranberries, orange zest, chocolate chips, almond slivers, pecans, ect. to add your favorite flavors to the biscotti!
  • Shape dough into 2 equal sized loaves on a baking sheet. Bake at 375 degrees for 30 minutes. Remove from oven and allow to cool for 5 minutes. Slice loaves into 1 inch slices. Turn the slices onto their sides and bake an additional 10 minutes. Cool completely. Enjoy!
Keyword Biscotti, sanctuary farm family recipe
Banana Bread French Toast!
Brunch · Sanctuary Ridge Family Recipes

Banana Bread French Toast!

Featured Monica ScottLeave a comment

Brunch

I usually make breakfast for dinner once a week. I rarely make a big breakfast FOR breakfast, but I love to host a big Brunch a couple of times a year. Many years ago, I saved a recipe from a coupon magazine for this delicious Banana Bread French Toast. The first time I made it I knew it would be a staple in my recipe collection. With layers of delicious flavor, this one is a winner in my book!

Back in November, I hosted the first Brunch in almost two years and decided this would be the centerpiece of the menu. One really great thing about this recipe is that you SHOULD make the bread a couple of days ahead of time. This actually makes it taste better. The Banana Bread recipe is not one that is good by itself. It is perfect for the right texture and flavors for the French toast though!

The Caramel Rum Sauce and candied pecans can also be prepared days in advance.

Ramekins…

This year, I decided to prepare individual Ramekin dishes for my guests. I found mine at Marshalls but here is a link to something similar on Amazon. (https://www.amazon.com/Delling-12-Oz-Ramekins-Porcelain/dp/B08P1Q6LZL/ref=sr_1_27?gclid=CjwKCAiAuOieBhAIEiwAgjCvclEUpSJ1FtDgAt9rvLkh6f9Z_F3rz5TVzqPcBEd65wHt1PLU-Q5qBxoC0voQAvD_BwE&hvadid=241604853303&hvdev=c&hvlocphy=9013229&hvnetw=g&hvqmt=e&hvrand=8758606412548283740&hvtargid=kwd-302686637481&hydadcr=13934_10209289&keywords=mini%2Bbaking%2Bdishes&qid=1675291518&sr=8-27&th=1)

I find myself using these all the time now for side salads, soups and other side dishes. They are the perfect size!

I buttered these little baking dishes and then layered the custard dipped slices of Banana Bread in the Ramekin until they were almost full, leaving enough room for some sliced bananas and candied pecans to garnish each dish. I filled a baking sheet with the prepared ramekins and baked just before my guests were to arrive.

The Recipe

Banana Bread French Toast

Perfect for brunch or a special breakfast!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time for Banana Bread 2 hours
Total Time 3 hours 15 minutes
Course Breakfast
Cuisine American
Servings 8 people

Equipment

  • 3 medium bread pans, greased and floured
  • 1 Large Mixing Bowl or Kitchen Aid Mixer
  • 2 mixing spoon
  • measuring cups and measuring spoons

Ingredients
  

Banana Bread

  • 3/4 Cup Sugar
  • 1/4 Cup Cream Cheese
  • 1/2 Cup Butter, softened
  • 1 TBSP Vegetable Oil
  • 1/4 Cup Sour Cream
  • 3 Bananas, ripe, mashed
  • 1 Cup Plain Flour
  • 1 Cup Self Rising Flour
  • 3/4 tsp Baking Powder

Custard

  • 1/2 Quart Heavy Cream
  • 4 Eggs, beaten
  • 1/2 Cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon

Caramel Rum Sauce

  • 1 Cup Granulated Sugar
  • 3 TBSP Butter, sliced into thin slices
  • 3/4 Cup Heavy Cream
  • 2 TBSP Rum

Instructions
 

Banana Bread

  • Preheat Oven To 350 Degrees. In a mixing bowl, beat cream cheese, butter, sour cream, sugar, vegetable oil and mashed bananas until smooth and creamy. Slowly add 1 Cup Plain Flour and mix well. Finish mixing in 1 Cup Self Rising Flour and 3/4 tsp Baking Powder.
  • Pour mixture into lightly greased loaf pans and bake for approximately 1 hour. Allow to completely cool before removing from pan.
  • Refrigerate for 2 hours minimum before slicing for French Toast.

Custard

  • Combine all ingredients until mixed well. Refrigerate until ready to make French Toast.

Caramel Rum Sauce

  • In a heavy bottom sauce pan, heat sugar on medium high heat until sugar begins to melt. Continuously stir the sugar until it is melted and turns to a dark amber color. Slowly add the slices of butter, whisking until butter is melted. Very Slowly pour in the heavy cream, whisking until smooth. Be Careful to not add the cream too fast! It will steam burn your hands and cause the sugar to ball up. Whisk constantly and add the rum. Allow to cool before serving. Refrigerate to store.

Preparing French Toast

  • Slice the bread into 3/4 inch thick slices. Soak each side in the French Toast Custard. Cook each side of soaked Banana Bread on 375 degree buttered griddle until each side is browned. Top with Rum Caramel sauce, fresh sliced bananas, and chopped pecans.
  • *OPTIONAL BAKING METHOD: Slice the bread into 3/4 inch thick slices. Cut the slices in half. Dip each half slice and place in a greased 9×13 inch baking dish. Bake at 350 degrees for 20 minutes or until golden brown. Serve with Rum Caramel sauce, fresh sliced bananas, and chopped pecans.
Keyword Banana Bread, Caramel Rum Sauce, French Toast, sanctuary ridge family recipe,, Toasted cinnamon Pecans

Family and Friends

I love hosting these special times with family and friends! What are some of your favorite brunch recipes? I’d love to hear from you, just leave a comment below!

The Best Biscuit Recipe!
Brunch

The Best Biscuit Recipe!

Featured Monica ScottLeave a comment

Biscuits

A true southern delight, a flaky, buttery biscuit can be a challenge to perfect! After several attempts at making biscuits in my early twenties, I gave in to the idea that I just couldn’t make biscuits. It’s true! I have bought frozen and canned biscuits my entire life. It’s really ridiculous to me now that I can actually make them from scratch.

Last year my dad began searching for a perfect biscuit recipe. I’m not sure how many recipes he tried, but he made them with shortening and sometimes with butter. He tweaked the recipe, combining butter And shortening to make a perfectly flaky, buttery, high rise biscuit.

Biscuit cutter!
I bake my biscuits in a cast iron skillet!
YUMMY!

So, if you are like me and have struggled to make fantastic biscuits, you really need to give these a try! I can whip up a batch of these, bake them and have it all cleaned up in under thirty minutes! Want to add extra flaky layers? Just pat the dough out to 1/4 inch and fold it over 2 times before cutting the biscuits. Make sure you bake them close together too because this actually helps them rise UP instead of OUT. Cookies need space between them, but biscuits don’t!

I hope you enjoy these as much as we do! This recipe has become a staple in my kitchen over the past year. Actually, I think I’ll make some right now!

Dad’s Biscuit Recipe

The perfect, melt-in-your-mouth southern style biscuit!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 18 biscuits

Ingredients
  

  • 1/2 Cup Butter
  • 1/2 Cup Shortening
  • 4 Cups Plain Flour
  • 2 tsp salt
  • 8 tsp baking powder
  • 2 Cups Buttermilk

Instructions
 

  • Preheat oven to 425 degrees.
  • Combine butter and shortening until creamy. Slowly add flour, salt and baking powder until a crumbly consistency. Next, add buttermilk just until combined in a fluffy dough.
  • Turn dough out onto a generously floured surface. Gently pat or roll the dough out to 2 inches thickness. Cut with a biscuit cutter. Place biscuits in a large cast iron skillet. Biscuits need to be close together to rise nice and tall so don't leave much space in between them! Roll the remaining dough into a ball and repeat the process until all dough is cut into biscuits. I use a large and small cast iron skillet to bake my biscuits but you can use a 9×12 greased baking pan if you don't have cast iron.
  • Bake at 425 degrees for 15-20 minutes or until golden brown. Drizzle with melted butter as soon as you remove them from the oven. Enjoy!
Keyword Biscuits, Freezer Biscuits, Sausage, Cheese, Easy Biscuits, Breakfast, sanctuary ridge farm family recipe
Creamy Honey Nut Soup
Sanctuary Ridge Family Recipes · Soups

Creamy Honey Nut Soup

Featured Monica ScottLeave a comment
Creamy Honey Nut Squash Soup

Honey Nut Squash

Honey Nut Squash is a variety of Butternut Squash. It is much smaller than Butternut Squash, and was developed to replace sweet potatoes in areas where they can’t grow sweet potatoes. This was my first year to grow Honey Nut Squash. I was delighted at my plentiful harvest! The plant seemed to be more resistant to squash bugs than my other varieties. I will definitely grow these again next year. Here is a picture of some that I harvested this summer!

Garden Bounty

The Soup

On an adventure, many long years ago, I tried two delicious soups that I’ve never been able to replicate. One was a squash soup and one was a chilled apple soup. I’m still working on that chilled apple soup, but I finally nailed the squash soup. It doesn’t sound very delicious, but it is so creamy and layered with flavors that I truly hope you will try it! Look how beautiful the honey nut squash, apples, garlic and herbs are when you roast them!

Honey Nut Squash, Apples, garlic and herbs

This recipe can be finished in under 45 minutes! Garnish with roasted pumpkin seeds, croutons or French Bread. Please leave a comment if you try it!

Creamy Honey Nut Soup

Creamy Honey Nut Soup infused with Apples, Onions, and Garlic!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 People

Equipment

  • Stock Pot
  • Baking Sheet
  • measuring cups and measuring spoons
  • Blender or Food Processor

Ingredients
  

  • 4 Honey nut squash (2 medium Butternut squash if you can't find honey nut squash)
  • 4 cloves garlic, halved lengthwise
  • 1 Granny Smith apple
  • 9 sprigs fresh thyme
  • 1 medium onion, thinly sliced
  • 1/4 tsp salt
  • 1/4 tsp Dried Sage, Rosemary, Marjoram and Nutmeg
  • 1/3 Cup dry white wine
  • 6 Cups Vegetable Broth or Chicken Broth
  • 6 TBSP Olive Oil

Instructions
 

  • Preheat the oven to 400°F.
  • Slice the squash in half lengthwise, and discard all the seeds and strings. Cut the squash and apples in to 1-2” chunks and spread them on a rimmed baking sheet. Add the garlic halves and the thyme. Toss everything lightly with about 4 tablespoons of olive oil. Bake 20-30 minutes until they are easily pierced with a fork and browned at the edges.
  • Meanwhile, in a large stock pot, heat 2 Tablespoons olive oil over medium heat. Add all the sliced onions and 1/4 teaspoon salt. Stir occasionally, so the onions caramelize and turn soft and golden.
  • Add the roasted vegetables and apples to the onions, but discard the cooked thyme. (The stems will be brittle and break apart in the soup.) Sprinkle in the dried herbs and stir 1 minute, warming and releasing the natural oils. Deglaze the pot with the white wine, scraping any bits from the bottom. Pour the vegetable broth over the top. Season with a few cranks of fresh ground pepper and turn the heat to low. Cover and let it simmer 20-30 minutes.
  • Remove the cover and purée with an immersion blender until smooth and creamy. You can also blend in batches, in a Food Processor using the chopping blade. Season with salt and pepper, as needed, and a sprinkle of nutmeg. Ladle into soup bowls and garnish with sour cream. Croutons, French bread or roasted pumpkin seeds make a beautiful garnish too. Enjoy!
Keyword Autumn Flavors, Creamy Honey Nut Soup, fall food, Fall Soup, Honey Nut Squash Soup, sanctuary ridge farm family recipe, Thanksgiving Meal
Homemade Ten Vegetable Soup
Sanctuary Ridge Family Recipes · Soups

Homemade Ten Vegetable Soup

Featured Monica Scott1 Comment
Homemade Ten Vegetable Soup

My family will eat lots of soup this fall! Soup is one of my favorite one dish meals. The versatility and variety of soups are endless. I love trying new soup recipes and one day I had Ten Vegetable Soup at Panera Bead Co. for lunch. I was so surprised at the brightness that the fresh slice of lemon added. It was a vegetable soup like I had never tasted before so I began experimenting with several recipes at home until I came up with one that is as close as I could get to the original. Since then, this has been on my Fall and Winter meal rotation. Sometimes I add a little venison stew meat and the boys seem to really love it that way. Add some delicious corn bread baked fresh in a cast iron skillet and I promise you won’t be disappointed!

Ten Vegetable Soup

Monica Scott
This soup is just delicious! So much flavor in this one!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 TBSP Olive Oil
  • 1 Yellow Onion, finely chopped
  • 2 stalks Celery, chopped
  • 2 small bell peppers, chopped
  • 2 Cloves Garlic, minced
  • 2 Cans mixed vegetables, drained
  • 1 Can fire roasted corn, drained
  • 2 Cans fire roasted tomatoes, drained
  • 1 TBSP Lemon Zest
  • 1 TBSP Chili Powder
  • 1 TBSP Rosemary
  • 1 TBSP Ground Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Basil
  • 9 Cups Vegetable or Chicken Broth
  • 1 Box Uncooked Quinoa with seasoning packet (Roasted Bell Pepper and Basil)
  • 1 Cup Chopped Cabbage
  • Salt and Pepper to taste

Instructions
 

  • In a large pot, sauté the onion and celery in olive oil over medium high heat for 10 minutes. Add garlic, mixed vegetables, corn, tomatoes, lemon zest, chili powder, rosemary, paprika, garlic powder, onion powder, basil, vegetable broth and Quinoa with seasoning packet. Bring to a boil and lower to simmer for 30 minutes, stirring 3-4 times. Add Cabbage and cook an additional 10 minutes. Salt and pepper to taste. Garnish with thinly sliced lemons.
Keyword Panera Copycat, sanctuary ridge family recipes, Ten Vegetable Soup, Vegetable Soup Recipe
Apple Oatmeal Cookies
Just Desserts · Sanctuary Ridge Family Recipes

Apple Oatmeal Cookies

Featured Monica ScottLeave a comment
Perfectly Delicious!

Apple Season!

Here in Tennessee, it is Apple Season! All the best apples are harvested in this season of cooler nights, and breezy, sunny days. Fall has arrived and it is time to cook everything Apple! I’ve already canned Apples, cooked Apples, Apple Butter and dried Apples. I even made Apple Spice Jelly with the peels and cores this year!

Our local orchard, Wooden’s Apple House, sells apples by the box and if you are lucky you might get a box of 2nd’s. These are the apples that may have a bruise, or be smaller than the ideal apple but they are a fraction of the cost. The box of 2nd’s are usually what I use to make Apple Butter and cooked apples.

Apples
Canned Cooked Apples
Spiced Apple Jelly
Canning Day!

Apple Oatmeal Cookies

Today I want to introduce you to Apple Oatmeal Cookies. These cookies taste like Fall! They are so soft and chewy. In less than thirty minutes, you can have a warm, Apple Oatmeal Cookie to eat in your own kitchen. What are you waiting for?

Apple Oatmeal Cookies

Monica Scott
Chewy, Apple Oatmeal cookie with cinnamon. A perfect way to welcome Fall!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 dozen Cookies

Equipment

  • 1 Grater
  • 1 Mixing Bowl or Kitchen Aid Mixer
  • 1 measuring cups and measuring spoons

Ingredients
  

  • 1 Cup Salted Butter, softened
  • 1 Cup Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 2 eggs, beaten
  • 1 tsp Vanilla Extract
  • 1 1/2 Cups Plain Flour
  • 2 tsp Ground Saigon Cinnamon
  • 1 tsp Baking Soda
  • 3 Cups Old-Fashioned Oats
  • 1/2 Cup Apple, peeled and grated

Instructions
 

  • Preheat oven to 350 degrees.
  • In a mixing bowl, cream butter, sugar, eggs and vanilla extract.
  • Stir in the grated apple.
  • Slowly mix in plain four, cinnamon, baking soda, and oats. Stir until all is mixed throughout.
  • Drop by 1 inch spoonfuls onto a prepared cookie sheet, leaving 2 inches between for the cookie to spread.
  • Bake for 10 minutes or until the edges are light golden brown. Enjoy!
Keyword Apple Cinnamon Oatmeal Cookies, Apple Cookies, Family Recipes, Oatmeal Cookies, sanctuary ridge family recipes
Simple Strawberry Pie- A Low Sugar Treat!
Just Desserts · Sanctuary Ridge Family Recipes

Simple Strawberry Pie- A Low Sugar Treat!

Monica ScottLeave a comment
Simple Strawberry Pie

Simple Strawberry Pie

It’s Spring! One of my favorite things about Spring is fresh strawberries. We have been so busy this Spring with a mission trip, fencing our property and then Jamey had an accident on our farm that caused quite the scare. Thankfully he is doing great now and things are getting back to normal which means work, work, and more work!

I was reminded of this wonderful Strawberry Pie today and wanted to jump on my blog and share the recipe with you.

A few years ago I came up with this recipe for a low sugar strawberry pie. It’s quick, delicious and if you watch your sugar you will love it! Here’s the recipe:

1 graham Cracker crust,

1 small box sugar free raspberry or strawberry jello

Cool Whip

Frozen sliced strawberries- unsweetened.

Mix the jello with 3/4 cup boiling water. Let cool 5 minutes, place 1 cup sliced frozen strawberries in the bottom of the graham cracker crust, then mix 4 tablespoons of cool whip into the warm jello- whisk it with a fork – you can leave some chunks. Pour the jello/ cool whip mixture over the strawberries in the crust. Refrigerate until it sets, it doesn’t take too long. Less than 7 grams of sugar per serving if you split the pie into 8 slices!

Heartwarming Recipes by Sanctuary Ridge Farm
Sanctuary Ridge Family Recipes

Heartwarming Recipes by Sanctuary Ridge Farm

Featured Monica ScottLeave a comment
Our First Cookbook!

Now Available!

We just returned from a ten day mission trip to Belize and the cookbooks are here! I will begin shipping these tomorrow for those who have already ordered with shipping! If you would like to order one now, here is the link for SHIPPING included: square.link/u/D4nHR9IA.

If you have already purchased a cookbook with local pickup, I will email you the pickup details! Local pickup is available in Ooltewah on Monday’s or at The Crossing Church (parking lot) on Sunday mornings at 10:15 am. I have credit/debit option in person or you may pay online before pickup. Here is the link for NO SHIPPING option: square.link/u/kCJwdGXW

Proofing the Recipes

Thank you all for encouraging me and supporting me in this publication! The proceeds from this will help us plant our orchard this Spring- we have Blueberry, Blackberry and Raspberry plants coming in 3 weeks and I am hoping to begin our U-Pick operations next Summer.

I hope you and your family are blessed with wonderful meals and memories around the table for many years to come!

With a grateful heart- Monica

Chicken & Wild Rice Soup
Sanctuary Ridge Family Recipes · Soups

Chicken & Wild Rice Soup

Monica Scott1 Comment
Chicken & Wild Rice Soup

Award Winning Soup!

Chicken & Wild Rice Soup wins our Family Favorite Award! This is the most delicious, creamy, soul warming soup and we will fight you for the last bowl! Of all the soups I make, I never have any leftovers to throw out. We eat it all. Every. Single. Time.

The recipe idea came from a local restaurant, where I had a cup of soup for lunch one day. It was so yummy, I set out to re-create it at home and was so excited at the results. When I made it the first time, Noah was hesitant to try it but loved it so much that the next day he and I fought over the last bowl. I’ve made this several times over the last few months just because we can’t get enough of this delicious soup.

The ingredients are easily found at your local grocery- just make sure you read through the recipe before you begin. Prep those veggies and have everything ready to throw it together in 30-45 minutes!

Chicken and Wild Rice Soup

Monica Scott
This soup is heaven-in-a-bowl! It is so good, there is never any left!
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 Cups Cooked Chicken Breast, shredded
  • 6 Cups Chicken Broth
  • 1 box Long Grain and Wild Rice, with seasoning packet
  • 1/4 tsp. Salt
  • 1/2 tsp. Ground Black Pepper
  • 1/4 Cup Plain Flour
  • 1 stick Butter
  • 1 Cup Onion, diced
  • 1 Cup Carrots, diced
  • 1 Cup Celery, diced
  • 3 Cups Half-n-Half

Instructions
 

  • In a large stock pot over medium heat, combine chicken and broth. Bring to a boil. Remove seasoning packet from rice; set packet aside and add rice to the pot. Cover and remove from heat.
    In a separate pan over medium heat, saute onions, carrots, & celery in melted butter for 5 minutes. Season with contents of seasoning packet and salt and pepper. Continue cooking vegetables until desired softness is reached {we like our veggies soft!}, about 5-10 additional minutes.
    Sprinkle in flour gradually while whisking constantly until a roux forms. Saute about 4-5 minutes being careful not to burn the roux.
    Slowly pour in half and half, whisking the whole time. Cook about 5 more minutes or until thick. Pour veggie mixture into the large chicken/broth pot.
    Simmer over medium heat until rice is done, about 15-20 minutes. Serve with warm baguettes. Enjoy!Instructions
Keyword Chicken and wild rice soup, sanctuary ridge family recipes
Chocolate Silk Pie
Just Desserts · Sanctuary Ridge Family Recipes

Chocolate Silk Pie

Monica ScottLeave a comment
Chocolate Silk Pie

Decadent Chocolate Flavors!

If you are looking for an amazing foolproof dessert, this is it! I was skeptical when I found this recipe but it truly is so simple. Be sure to use good, quality chocolate and real Heavy Cream. This pie seriously melts in your mouth. Each bite is full of rich, silky goodness!

No Bake Chocolate Pie

Monica Scott
A silky smooth, salted chocolate pie! Only the Crust is baked- the filling is prepared and chilled in the refrigerator. It doesn't get any easier than this!
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 Baked Pie Crust store bought or homemade is fine!
  • 1 Cup Heavy Whipping Cream
  • 12 oz. Semi-Sweet Chocolate Chips
  • 1 tsp Flaked Salt (specialty salt found in spices)

Chocolate Whipped Cream Topping

  • 1 Cup Heavy Whipping Cream
  • 2 TBSP Granulated Sugar
  • 2 TBSP Cocoa Powder
  • 1 tsp Vanilla Extract

Instructions
 

  • Set fully Baked Pie Crust aside.
  • In a microwave safe bowl, combine chocolate and 1 cup of cream. Microwave on high, stirring every 30 seconds until the chocolate melts. This should take about 2 minutes total. Whisk the mixture until very dark and creamy. Pour the mixture into the cooled pie crust, scraping the bowl with a rubber spatula to get all that chocolatey goodness into the crust! Refrigerate for 1 hour.

Chocolate Whipped Cream Topping

  • In a large bowl, whip 1 cup of cream until stiff. Whisk in the sugar, cocoa powder and vanilla extract. After the mixture forms peaks, spoon it all into a piping bag and squeeze dollops around the edge of the pie. Sprinkle the flaky salt around the edge to garnish.
  • Refrigerate until ready serve!
Keyword No Bake Chocolate Pie, Salted Chocolate Pie, Sanctuary Ridge Famiy Recipe
Whisking the Pie
Silky Chocolate Pie
Chocolate Whipped Topping to finish!