Sunday, February 14, 2010
Classic Diner-Style Chocolate Pie
...or as I'm calling it today "I love you enough to make this" pie. Kidding. It was super easy. Obviously, I had a change of plans this week. I had planned to bake rye bread, but then realized it was St. Valentine's Day and I had the whole day to make something the girls would really like for a treat. I asked them what they wanted. The answer went something like this, "Chocolate pie. With chocolate crust. And chocolate filling. And chocolate whipped cream. And chocolate sprinkles on top." Hm, do you think my children like chocolate a little bit?
I was happy to oblige. I've been wanting to try a different chocolate pie filling since I realized that the one I previously liked wasn't so special after all.
AND, sometimes YOU score...and get two weeks in a row of BAKED recipes that have already been published on the web, so I can share them with you. This time, Martha Stewart posted the recipe. I made a few alterations. I didn't use whiskey. Unlike me, the girls do NOT like the taste of booze in their desserts. So, I added an extra teaspoon of vanilla. I also changed the proportions of dark and milk chocolate. The recipe calls for 7 ounces total--just so happened I had 3 oz. of milk and 4 oz. of dark in my pantry. Note--I just noticed that the version in the book calls for 5 oz. dark chocolate and 2 oz. milk chocolate, the online one just shows the dark chocolate. So. And I used dark cocoa powder instead of Ovaltine, but that's an alteration suggested by THE BOYS.
I also (confession on its way) couldn't find chocolate wafer cookies, so I used Chocolate Teddy Grahams for the crust. Oh. Yes. I did. And it actually worked out perfectly delicious.
This. Is a rich, chocolatey pie. You can't miss the chocolate. It is by no means subtle. Which is exactly the way a chocolate pie should be. I actually prefer chocolate pie when it has a regular pastry crust, but this will certainly do. Especially because it's easier than making a pastry crust.
Oh, and here's my recipe for Chocolate Whipped Cream: 1 cup heavy whipping cream, 1 Tbls. cocoa powder, 2 Tbls. confectioners' sugar. Beat to soft peaks.
P.S. I measured the Teddy Grahams using my new kitchen scale. One of my Valentine's Day presents from mr. who is always too too good to me.
TGIP Rating--Classic Diner-Style Chocolate Pie--KEEPER. And try it the way the recipe is actually written sometime. Probably when I'm making it for adults.
Next up: This week I'll for sure be baking New York Deli Rye Bread. And hoping for a better result than last time.