Thursday, April 23, 2020

Now That's Some Good Pie!

All this quarantining is making me hungry.
Add a sweet tooth to that and I gots me some PIE!
Make that chocolate pie.
With pecans.
And because I can't just leave well enough alone,
I had to add some chocolate ganache.
And then some vanilla ice cream for good measure.

This pie was soooo good,
I've already made it twice.
In three days.
And they're asking for more.

The secret to my pie,
which is no secret anymore,
is the ESPRESSO.

Rosie's Chocolate Espresso Pie
1 9" pie crust, unbaked, placed in glass pie dish
1 1/2 cups sugar
1/4 cup cocoa powder
2 TB espresso powder
1 stick unsalted butter, melted
5 oz. evaporated milk
2 eggs, beaten
1 TB vanilla
1 cup pecans, sorta chopped

Heat oven to 400°.
For the pie crust, you can make your own
or use a store-bought crust.
For store-bought crusts, 
I recommend the refrigerated ones that come rolled up,
two to a box (They're near the eggs.),
NOT the frozen individual crusts.

Mix together:
sugar, cocoa, and espresso powder
Stir in:
melted butter
evaporated milk
beaten eggs
Pour into:
1 unbaked pie shell
chopped pecans onto surface
Bake at 400° for 10 minutes.
Reduce heat to 325° and bake 25 more minutes,
rotating pie halfway through baking time.
I also slipped on a pie crust collar after the first 10 minutes
to keep the crust from burning.
Let cool, then refrigerate.
RESIST the temptation to slice right into this pie.
It needs to sit OVERNIGHT to set.

Now, for the step-by-steps:
Combine sugar, cocoa, and espresso.

Add in buttah.

And mix.

Add in evaporated milk, mixing.

Finally, whisk in eggs and vanilla.

Pour into unbaked pie crust with fluted edges.

Pecans go on top.

Just sorta poke 'em in.
Ready for oven.

Resist the urge to dig in as soon as it comes out of the oven
This pie needs to cool, then be refrigerated for hours so everything sets.

Dense and fudgy.

Oh my.
This is wonderful.
So then I just had to add some ganache.
Or chocolate sauce.
Simply heat up some cream
and pour it over bittersweet chocolate.
Let the chocolate melt.
And stir.

How much cream?
How much chocolate?
Well, it depends.
Depends on whether you want to make truffles,
or a glaze, or an icing.

For a pourable glaze or soft icing, 
you want one part chocolate to two parts cream (by weight).

For a thick glaze, try 1:1.
For chocolate truffles, where you chill the mixture,
then roll it into small balls, then coat it with whatever,
try a ratio of 2 parts chocolate to 1 part cream.

I went with 1 part chocolate to 2 parts cream.
If you want to add some more pecans in there,
I won't stop you.

Then I just HAD to have some ice cream.


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