Hello, all! While Boston has been experiencing some pritty whacky weather this season, I've had the good fortune of going to California for a couple days. It's been a blast and a half soaking up the sun, being with friends, and doing lots of outdoorsy stuff. Meanwhile, I made this pie back in BeanTown right before I left so I could share it with you all. I am obsessed with this pie for two main reasons: 1) it's chocolate; 2) it's chocolate. Like, actually who doesn't want a chocolate pie. Come, now. It's soooo chocolate-y and decadent, but like other pies out there it's not so insanely rich that you keel over after one slice (i.e. cut a biiig piece and enjoy it). The whipped cream on top is a nice balance to the dark chocolaty center, and the crust provides nice textural contrast. This is definitely one of my most prized reciPIES, so if you're even thinking twice about making it, you should get off your computer right now and go do it.
Makes 1 9-inch pie
For the crust:
one store-bought pie crust (Pillsbury, anyone?)
For the filling:
6 ounces good semisweet or bittersweet chocolate (chocolate chips will work just fine, too)
1/4 teaspoon instant coffee powder
1 cup granulated sugar
1/8 teaspoon salt
1 stick unsalted butter
3 large eggs
1 teaspoon vanilla extract
For the whipped cream:
1 pint heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Preheat the oven to 425°F. Begin by blind-baking the pie crust. Blind baking is important in making any pie because it involves baking the crust initially on its own, allowing for the final produt to have a crispier bottom crust, not gooey and still uncooked like those aaaamateur pies). To blind bake, grease a glass pie plate and set down the bottom pie crust. Starting from the middle and working your way out, pat down the crust so it lies flat on the plate. Using your fingertips, ruffle the edges to make it look pretty. Use a fork to make 7-10 indentations in the bottom of the crust (this allows air to escape from the crust and prevents bubbles from forming). Now grease the inside of the crust and line it with a piece of aluminum foil. Next, pour in dried rice or beans to line the aluminum foil. Bake for 20 minutes (your crust won't be fully cooked, per se, but it will make a world of a difference. Trust me!).
Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate, coffee powder, and butter.
Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.
Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.
Beat the cream, extract, and sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.
Recipe adapted from Real Simple.