I made a pie last Friday that I haven't made in ever so long. And the way everyone oohed and aahed and smacked their lips while eating it, I'm wondering why I haven't made it in ever so long!
If you've got any chocolate lovers around, here's the recipe should you care to give it a try.
CHOCOLATE VELVET PIE
Cream 1/2 cup softened butter and 1 cup sugar. Blend in 1 oz. unsweetened chocolate (melted and cooled if you don't use the pre-melted packets) and 1 teaspoon vanilla.
Next add three eggs, one at a time beating well after the first two and then after adding the last one, beat at high mixer speed for 5 minutes. (This is important to get the volume you want in the finished filling.)
Using a spatula, pour/scrape mixture into a baked and cooled pie shell. Smooth the filling out to the edges of the shell.
Top with a sprinkling of grated chocolate.
(At this point, the pie can be frozen for an easy-peasy dessert at a later time. It freezes beautifully. You can either defrost it slowly in the refrig, a little more quickly on the counter or even slice and eat it frozen if that turns your crank. On a hot summer day, that ain't bad.)
If you plan on serving your pie the same day, it needs to be refrigerated for a couple of hours to set up.
It can be served without the dollop of whipped cream but . . . why???
Store any leftover pie in the refrigerator.
I know this pie is made with uncooked eggs and if that concerns you, you may want to skip it. Because we have our own home-raised eggs, this doesn't bother me a bit. We know our hens are healthy, we know what they are fed and how fresh the eggs are. I would not use store bought eggs or ones from hens I didn't know intimately. Obviously, feel free to make your own decision on this.
the quotidian (10.23.17)
10 hours ago