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Topic: Chocolat Pie anyone? (incl. recipe)  (Read 3065 times)
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« Reply #10 on: March 23, 2009 11:45:34 AM »

I hope these equivalents are close!

Thanks! Didn't know how to change into the other system...

Generally speaking, almost all cooks in the US measure dry ingredients by VOLUME, as measured in Cups, and shortening and butter are usually in Cups but easily translate to weight (1 lb of butter= 4 sticks = 2 Cups, so 1 Cup of butter is half a pound, and 2 sticks) Many of us have liquid measuring cups which measure in both Cups AND milliliters, but I happen to have a scale that I can measure the weight of ingredients....

With favorite recipes in metric measurements, I just weigh out the amount, and then figure out what the "Cup-page" measurement is and then write it down right into the recipe, so I don't have to do it every time. Purists shudder at how "off" some measurements can be, depending on whether the flour is whole wheat or even sifted, but I try not to let it bother me.  Roll Eyes The temperatures, I had to look up.
« Last Edit: March 24, 2009 05:42:58 AM by McJulie-O » THIS ROCKS   Logged
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« Reply #11 on: March 23, 2009 06:34:02 PM »

looks awesome - question though - is icing sugar same a confectioners sugar?   

Check out my Sweet Tea Sour Pickles Etsy shop, now up and running!
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« Reply #12 on: March 23, 2009 08:46:53 PM »

yum!   I bookmarked so I can indulge later.  Thank you so much for the recipe! Kiss

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« Reply #13 on: March 25, 2009 04:15:59 PM »

Oh wow... that looks really good.  Smiley  I think I'll have to give this recipe a try.

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« Reply #14 on: June 25, 2010 04:58:17 PM »

wow this looks amazing, i have to try it>

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« Reply #15 on: June 25, 2010 05:51:54 PM »

I think I just gained 5 lbs looking at the pictures of this pie! *drool!*

Growing up, my mom always baked her chocolate pies. Smiley
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