Greta’s Amazing Chocolate Pie

With the winter holidays imminent, I thought I’d bring out my famous recipe for chocolate pie. This is a ridiculously easy, unbelievably delicious recipe for chocolate pie. And it’s not just me saying so: friends have been known to demand it for celebratory events, and will shed hot tears of bitter disappointment if it doesn’t appear at Thanksgiving or Christmas dinner. It’s very distinctive — most people who try it say they haven’t had anything else quite like it — and it’s one of those rare recipes that seems really elegant and like it would be really complicated, but in fact is absurdly simple. The pie crust is 9/10th of the work.

The recipe came from my mother, but I don’t know where she got it from. I’ve been making it for many years now, and have refined the recipe a bit over the years, mostly in the direction of using better ingredients. I did an experimental version for my birthday a couple of years ago (in addition to a classic version), which was a big hit, so I’m including that variation here as well.

CLASSIC CHOCOLATE PIE
INGREDIENTS
1 single pie crust (this is an open-faced pie). More on pie crust in a moment.
1 stick butter
1 cup sugar
2 eggs
3 Tbsp. evaporated milk
2 squares/ ounces baking chocolate (unsweetened)
Whipped cream (optional in theory, mandatory in my opinion)

chocolate
A quick note on the baking chocolate: For the sweet love of Loki and all the gods in Valhalla, use Scharffen Berger’s if you possibly can, or some other seriously good baking chocolate. I made this pie for years using just regular baking chocolate from the supermarket, and it was perfectly yummy… but once I started using Scharffen Berger’s, it amped up from delicious to transcendent. I frankly don’t much care for Scharffen Berger’s eating chocolate, I think the mouth-feel is insufficiently creamy… but for cooking, their baking chocolate is beyond compare.

Bake the unfilled pie shell for 5-10 minutes at 450 degrees, until it’s starting to firm up a little but isn’t cooked through. Melt butter and chocolate in a saucepan. Add the other ingredients (minus the whipped cream) and mix; you can do this in the saucepan. (I add the eggs last, so the melted butter and chocolate have a chance to cool and the eggs don’t scramble.) Pour the filling into the pie shell. Bake for 30-40 minutes at 325 degrees, until the filling is set. (I usually test it at 30 minutes, but it usually still needs another 5-10 minutes. When it’s no longer jiggling in the middle, it’s done.)

That’s it.

No, really.

I told you. Ridiculously easy. Not counting the pie crust, the actual work you put into this pie takes about five minutes.

I always serve this with whipped cream, as the pie is intensely rich and dense, and I think the whipped cream gives it balance. But many people prefer it with the richness and denseness unadulterated, and scoff at the whipped cream as an unnecessary frill for lightweights. My advice: Make whipped cream available, and let your guests decide. (Don’t add too much sugar to the whipped cream; this pie is plenty sweet.)

EXPERIMENTAL CHOCOLATE PIE

Make the exact same recipe above, but when mixing the filling, add:

white pepper
1/8 tsp. ground cardamom
1/8 tsp. ground nutmeg
1/4 tsp. ground white pepper

Adjust spices to taste.

This experiment has been a big success. It gives the pie a nice, exotic, spicy bite that I think enhances the chocolate and gives it complexity and depth. But it also makes it less purely chocolatey. A lot of what makes this pie so yummy is its “pure essence of chocolate straight to the hindbrain” quality, and you do lose that with the spices. You be the judge. You can always make two — one classic, one experimental — and switch back and forth between the two until you explode. I’ve now served both the straight-up chocolate version and the spiced version several times, and opinions are deeply divided as to which is better. My suggestion: Make one of each. Why the hell not?

BTW, if you wind up making this pie and come up with your own experimental variations — let me know! Cayenne might also be good — I love me some chocolate with cayenne — or maybe rosemary and almond. And I’m considering using vanilla vodka for the crust instead of regular vodka. (I’ve tried adding alcohol, and it didn’t work that great: if you add enough to get significant flavor, the texture gets goopy. I’m going to stick with dry spices from now on.)

Speaking of which:

NOTES ON PIE CRUST

For years, I made this pie with store-bought pie crusts, mostly because one of the things I liked best about it was how easy and fast it was, and making my own pie crust would defeat that purpose. Also, pie crust was one of those cooking tasks that for some reason I found scary and daunting. And it’s true that if you get a decent quality store-bought pie crust made with butter, it will make a perfectly fine pie.

pie crust
But I was recently taught how to make pie crust by my upstairs neighbor, Laura the Pie Queen… and it is one of the refinements that has elevated this pie from Perfectly Good to Ambrosially Exquisite. I have now become a complete convert — a snob, one might even say — and will have no further truck with store-bought pie crust unless I’m making many pies in large batches. And while homemade pie crust is definitely both more time- consuming and more difficult (it reduced me to near- hysterics the first couple of times), like most things it gets easier and faster with practice.

Here’s the recipe Laura gave me. Some of the reasoning behind it: Crisco makes pie crust flakier, butter makes it more flavorful… which is why I like this recipe, which uses both. And using vodka to moisten the dough makes for a flakier crust, as it evaporates during baking. (You want to use as little liquid as you can to make the dough hold together, since more liquid makes the crust tougher: the vodka facilitates this.) This is a recipe for an entire two-crusted pie; since the chocolate pie is open-faced, halve this recipe if you’re making just one pie, or make it all if you’re making two pies. Which I usually do. We will never get leftovers if I don’t make two pies.

2 – 1/2 cups (12 – 1/2 ounces) unbleached all-purpose flour, plus more for the work surface
1 tsp. table salt
2 Tbsp. sugar
12 Tbsp. (1 – 1/2 sticks) cold butter (frozen is good)
1/2 cup cold vegetable shortening (Crisco or equivalent)
1/4 cup cold water
1/4 cup cold vodka

pie crust 2
Sift dry ingredients together. Cut butter and shortening into smallish pieces, add to flour. Using a pastry cutter or your fingers, break butter and shortening into smaller and smaller pieces covered with flour, until the little floury fat-balls are roughly pea-sized. Sprinkle in the water and vodka, enough to make the dough hold together and roll out, without making it too sticky. (You may wind up using slightly more or less liquid than the recipe calls for, depending. Don’t ask me “depending on what.” Just depending.) Sprinkle more flour on your rolling surface and your rolling pin, and roll the dough out. Place it gently in the pie plate, flatten the edges over the lip of the pie plate, and prick the bottom and sides with a fork. Proceed.

In general, you want to work the pie dough as little as humanly possible while still making it a coherent whole. Don’t overwork the dough while breaking up the butter and shortening; use as few strokes as possible to roll it out. And everything that can be cold, should be cold.

Like I said: The pie crust is 9/10th of the work. It’s totally worth it, though. If you can’t bear it, go ahead and buy a crust from the store. Better yet, get your upstairs neighbor to make it for you. (Thanks again, Laura!)

If you make this pie, let me know how it turns out. If you make an experimental variation that you like, let me know what it is. Happy eating!

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Greta’s Amazing Chocolate Pie
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11 thoughts on “Greta’s Amazing Chocolate Pie

  1. 1

    This has become a very regular recipe of mine, especially around the holidays. I’m lazy so I cheat and use a store bought graham cracker crust, but it still comes out really really good. My favorite variants are Nutmeg, Cinnamon, and Cayenne (whoa spicy!), and Bourbon (1-1.5 ounces whisked into the mix right before pouring in the crust).

  2. 3

    When I do pie crust, I use butter mostly, frozen, and beat it with a meat mallet, a metal one, until the butter becomes plastic. Then about a tablespoon of Smart Balance, to have a fat that mixes in more thoroughly. All of the breaking up and mixing in of the fat is done with the fingers, in the bowl with the flour and salt. There are some larger pieces, small-olive size, of fat left, and if a handful is squeezed now it holds together. Then the water – I don’t know how much I use, probably a tad more than most recipes call for. Then a small handful of dough at a time is smeared thin against the side of the bowl with the heel of the hand, gathered up and dumped into the bottom of the bowl. Maybe half or more of the dough is treated this way. It makes lovely thin, flakey layers when rolled out, and makes juicy pies or turnovers less likely to leak through. Chill briefly to solidify a bit, roll out.
    Undoubtedly more than anyone wanted to know, but it’s a fascinating little trick for making flaky crust that goes against the usual directions not to overwork the dough.

  3. 5

    … but once I started using Scharffen Berger’s, it amped up from delicious to transcendent.

    That’s exactly what happened to my Sazeracs when I switched from Herbsaint to real absinthe. You wouldn’t think just a dash would make so much difference, but it does.

    [leftwingfox: great av, I just cropped out an Ivan the Rubbish Tiger but wordpress isn’t cooperating >:| ]

  4. 6

    I suppose I’ll have to try Scharffen Berger’s cooking chocolate. I tried their eating chocolate and thought it was mediocre in taste and texture so therefore overpriced. I’ve had excellent results with Ghirardelli 60% Cacao Bittersweet when I’m cooking with chocolate.

  5. 7

    My pie days are over. But I used the proportions in Julia Child. (similar but not identical to the above) I used margerin (ugh!) in place of shortening–it serves the same function and isn’t really any nastier.

    Using a food-processor takes the labor out of the job. Mine is an old Braun. Mix the dry ingredients, drop in the butter/marg in smallish pieces, pulse until the dry(ish) dough forms a ball. Start the engine and trickle the ice-water down the spout until a ball forms. You DO NOT have to get everything uniform, some loose flour around the edge will incorporate when you take it out and ball it so it can rest in the ice box.

    Amazingly easy, just don’t overwork the dough.

  6. 8

    SHIT: TYPO. The butter/flour will not form a ball. It just gets a ‘corn mealy’ texture. The ball only forms when the ice water reaches some critical mass that has little to do with the recipe amount.

  7. 9

    Now I’m thinking of trying this in two tart pans with an almond or hazelnut shortbread crust, with chopped toasted nuts on top. My usual tart crust is done entirely in the food processor and is more or less shortbread already.
    Additional piecrust tip: when possible (as it is with a single-crust pie) freeze the crust in the pan after it’s shaped. Keeps the fat solid longer, plus you can do the crust the day before if you want.
    Do you generally serve this warm or cold?

  8. 10

    I just started making pies from scratch this year (mostly apple-pie – so easy), so it’s always fun to absorb a new recipe/twist. Just one point:

    Americans, please learn to use the metric system in recipes. It’s gram, kilogram and Celsius. At least when you post a recipe, add metric in brackets, otherwise it’s useless as a reference for us rest-of-the-worldians. And maybe, just maybe if large numbers of the US populace switch voluntarily, it might actually get switched officially some day. Please, use metric. =P

  9. 11

    Thanks for the recipe. Needed something quick and easy for a holiday party. Instead of pie crust, I used the tart shell recipe from cooks illustrated. It was so good, I decided to just make another for a party the next day. We were in a rush, so I set it on the patio table to cool quickly. That was a bad idea. The squirrels loved your recipe too.

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