Let’s Lunch: Chocolate Pie
It’s time for this month’s Let’s Lunch round! This month’s theme is pie. You might say that this is the perfect time of year for an apple pie recipe, headed as we are here in the Northeast straight into apple-picking season. I have to admit, though, I never think of fruit pies when someone says “pie”; my mind immediately goes to pecan, buttermilk, fudge, and all the other delicious, nutritionally irredeemable confections of my youth. That being so, I thought I’d bring you a straightforward favorite my grandmother used to make: chocolate pie. This is a simple recipe — so simple it might well have come off a can label sixty years ago — but I promise, it’s 100% delicious. There’s a reason my family keeps coming back to it decade after decade.
One baked 9″ pie shell (see below)
One can sweetened condensed milk
2 ounces baking chocolate
1/4 cup hot water
1/2 tsp. vanilla extract
1 cup heavy cream, whipped
In the top of a double boiler, combine milk, chocolate, and salt. Cook over hot water, stirring continually, until very thick. Gradually add water, stirring to keep mixture smooth, then cook 2 to 5 minutes until mixture thickens again. Remove from heat. Stir in vanilla, and chill until cold. Fold into whipped cream. Pour into pastry shell, and chill at least 4 hours to set.
As for the crust, you can use any crust recipe you like, but I am fond of this one, adapted from Tartine:
1/2 teaspoon salt
1/3 cup water, very cold
1 1/2 cups plus 1 Tablespoon all-purpose flour
1/2 cup plus 3 Tablespoons unsalted butter, very cold
In a small bowl, add the salt to the water and stir to dissolve. Put the flour in the work bowl of a food processor. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Add the water and salt mixture and pulse for several seconds until the dough begins to come together in a ball but is not completely smooth. You should still be able to see some butter chunks. Form dough into a ball then pat into a disc 1″ thick and chill at least 2 hours. Roll out into pie dish, then chill or freeze until firm to the touch.
Bake at 375 F with pie weights until the surface looks light brown, about 25 minutes; to check, lift a corner of the paper. Remove from the oven and remove the weights and paper. Return to the oven and bake until golden brown, about 5 minutes longer. Let cool completely before filling.
Still hungry? Check out the other offerings on Twitter, hashtag #LetsLunch, or below:
Herb Pie from Ottelenghi and Tamimi’s Jerusalem at Three Clever Sisters.
Sweet Potato Custard Pie at A Cook and Her Books.
Sweet Ricotta Noodle Pie at Monday Morning Cooking Club.
Biscoff Banana and Pear Galette at Spicebox Travels.
Mexican Cottage Pie at A Tiger in the Kitchen.
Guava and Cream Cheese Empanadas at Eating My Words
Calamansi Pie at Asian in America.
Cushaw Pie at Tea and Scones, Too.
Edna Lewis’ Tyler Pie from Nancy McDermott.
Huckleberry Pie Ice Cream at The Gastro Gnome.
Apple Pie Sandwiches at Sandwich Surprise.