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