February 13, 2020

From the Bookshelf to the Kitchen: Serious Moonlight and Pie #4

It's been a couple months since I baked a pie for this series, but I'm back with a deliciously dark recipe - and it's pretty easy too!

"Was he friendly? Yes. Was my stomach filled with butterflies every time he smiled at me? Yes. Were we sharing breakfast pie at the diner? Drivin' Me Cocoa (chocolate silk and whipped cream, dusted with cocoa)..." - pg. 326 of Serious Moonlight
Goodreads  Read Between the Lynes  Barnes & Noble

Drivin' Me Cocoa Pie

(missing: vanilla and butter)

1 refrigerated pie crust
1/2 c. butter, softened
3/4 c. sugar
1 square baking chocolate, melted and cooled
1 tsp. vanilla
2 eggs (pasteurized will be best, since they aren't being baked)
Cocoa powder.

Blind-bake your pie crust in a tin (not a glass pan unless it's a little more shallow). Let it cool, then cream the butter while gradually adding the sugar. Blend in the chocolate and vanilla. Cream thoroughly. Add eggs one at a time, beating for 5 minutes after each addition. Pour into baked and cooled pie shell. Top with homemade whipped cream. (You can make your own with whipping cream and 1-2 tablespoons of sugar. Beat the cream until it forms soft peaks, then add the sugar, and beat til it forms stiff peaks. I recommend chilling the bowl and beaters in the freezer for a few minutes just so it'll help the whipping cream set.) Chill for several hours and then sift cocoa powder over the pie before serving.

I can't get enough of this silky smooth, rich pie. Tag me on social media if you end up making it!

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