I know, it really isn't. But for some reason the fact that it's a.) smaller b.) usually filled with fruit and c.) surrounded by a savory (crust) rather than sweet (frosting) component always makes pie seem...lighter than cake. That is, until you fill said pie with chocolate. And then it just becomes a million times better, healthiness be damned.
So when I stumbled across this recipe in Food & Wine this weekend, I knew I had to make it. Why isn't chocolate pie as popular as pumpkin or apple? This thing is mind-blowingly delicious!
Chocolate Pie
(adapted from Food & Wine)
- 9" deep dish frozen pie shell
- 1 1/2 cups sugar
- 1/4 cup cocoa powder
- 1/4 cup salted butter, melted
- 2 large eggs
- 3/4 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup crushed walnuts or pecans, for topping
Preheat oven to 350*F. In a large bowl, beat together sugar, cocoa powder, butter, eggs, evaporated milk and vanilla. Pour mixture into pie shell and carefully transfer to oven (filling will be very liquidy). Bake for 40 minutes, then remove, sprinkle walnuts on top and return to oven for another 20-30 minutes, or until the pie is set everywhere but the center. Cool completely before serving.
Like I said, mind-blowingly delicious. It's kind of like filling a pie shell with the richest, sweetest chocolate pudding imaginable. The top kind of turns into a crust to keep it all in and add texture, while the inside says gooey and smooth. And even if you're not a huge fan of nuts, I highly recommend using the walnuts- it adds a great crunch to such a silky dessert.
Plus, walnuts are good for you, so this pie really is healthy! See? I told you.
What's your favorite kind of pie? This might give my beloved strawberry-rhubarb a run for its money...though I should probably make one of those too, just to be sure...
