Hot Chocolate Pie
Ok, yes, I have been eating clean lately, and I've been feeling great. On top of that, the time I spent listening to and talking with Sean Sherman of The Sioux Chef for my last show on reviving pre-colonial foods (wild foraging, no flour, dairy, or refined sugars, etc...), only added to my healthy eating habits and outlook. On top of that, the past weekend I spent with my dear friends and soul family up at Soul Fire Farm, was packed with tons of fresh veggies grown feet from the dining table, homemade sauerkraut, hot sauce, nixtamilizing blue corn, grinding it into masa for homemade tortillas... well, it's enough to just make me laugh at the insane good fortune of food in my life. It's been a great healthy food run, which has helped to balance out the insanity of the political climate, and a rough start to the school year. So it's probably the perfect time to pull out a recipe packed with nothing but sugar, butter, flour and chocolate. Life's all about balance right?
If you followed my former blog, Tagan's Kitchen, you would have seen posts about pie parties (yes guests brought nothing but pie), "How to be a Pie Ninja" pie-making classes, plus numerous recipes for my favorite pies and crusts... Well, I thought it was about time to get a pie recipe up on this, my new website, so why not make it one of my all time favorites?! The pie that everyone sneaks back over to the table for, to see if they can get away with snagging another sliver of, while no one is looking. It's warm, rich, not too heavy or sweet, and the flavor and texture of the chocolate soufflé-like filling is out of this world. If you are trying to eat healthy these days, just have a small slice and savor every bite, it's worth it.
Hot Chocolate Pie
(The Chocolate Soufflé Pie) From Matt Lewis' Chocolate Bar Cookbook
1 Pie crust (Recipe at bottom)
4 jumbo eggs, lightly beaten
1/2 cup flour
1 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon salt
4 oz bittersweet chocolate, chopped*
4 oz dark (semisweet) chocolate, chopped*
12 tablespoons unsalted butter
1/2 cup heavy cream
*I have used 8 oz of extra dark chocolate when I didn't have both types in the house, and it came out great.
Prebake The Crust (recipe at bottom)
Preheat oven to 375 degrees.
On a lightly floured surface, roll out pie crust to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. If you have time, freeze crust for 15 to 30 minutes; otherwise skip this step.
Cover pie with aluminum foil or parchment paper and fill with pie weights (you can use pennies, rice or dried beans for this). Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
The Filling
In a double boiler (ours is a ceramic bowl we like set over some low boiling water), add the chocolates, butter, and cream. Stir until smooth. Take the bowl off the water.
Mix together the eggs, flour, sugar, vanilla, and salt in another bowl. Slowly whisk in the slightly cooled chocolate until evenly combined.
Pour into the pie crust.
Bake at 350 for around 50 minutes. Keep an eye on that crust. It might start getting a little brown on the edges. If it does, make a collar for it out of aluminum foil (foil folded into a bandanna, then wrapped around the pie plate and over the crust edge).
Let it cool some, before eating, or you will burn your mouth!
Fabulous All-Butter Pie Dough Recipe
Adapted from Sherry Yard's The Secrets of Baking
Makes 1 single crust for a 9-inch pie
1 1/4 cups all-purpose flour (or 1 cup white flour plus 1/4 cup or more whole wheat flour or wheat germ)
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1-inch pieces
1/4 cup ice water
1/2 teaspoon vinegar (white or cider)
Cut butter into 1-inch pieces and place in the freezer for 15 minutes.
Measure and sift all of the dry ingredients. In a mixer, food processor or using two forks, cut the butter into the dough until it is the size of larger peas or small grapes. Some larger sized piece of butter are good, just pinch them flat.
Add the ice water and vinegar and mix dough till combined, dough should be tacky, but not sticky. If the dough is crumbling apart, it is too dry, add a spoonful more water. Gently form the dough into a disc, wrap with plastic wrap and place in the refrigerator for one hour or longer until well chilled. Dough can keep in the refrigerator for 2 days or well wrapped in plastic wrap in the freezer for many months.
What are your favorite pie recipes?
This is the same pie recipe, but cooked on a different day. This one didn't fall and crack the same as the other one, but the insides of both were the same wonderful texture.
