Ready-to-fill crust makes for cool chocolate pie

The Whole Dish podcast: Creamy pies can be full-fat or enhanced with gelatin

“Brookie” dough was my latest impulse purchase from the sale freezer case at Ashland’s Shop’n Kart.

Even if I stop in for a single item, I’m incapable of skipping over the store’s coolers and freezers stocked with priced-to-sell delicacies. Close-dated cheeses, meats, paté, anything that I can consume within a couple of days or transfer to my home freezer is fair game.

In this case, if was Country Baking Co.’s pre-scooped and frozen Mexican chocolate dough, billed as yielding a “crackle-topped chocolate cookie with a chewy, brownie-like inside and subtle cayenne pepper kick.” Sounds about right for roughly 33 cents per cookie.

It’s an exercise in ensuring convenience. Drop-in guests? Break out the mushroom paté and artichoke dip. Need a deli platter? Grab those packages of pre-sliced artisan meats and cheeses procured for just a couple of dollars apiece.

The “brookies” will meet a similar fate, baked up for potlucks, picnics and other gatherings, when I’m roped into bringing dessert but caught short on time and ingredients.

Still, in this weather, the thought of heating up the oven even for a batch of impromptu “brookies” is less than appealing. And chocolate always comes off heavy when the mercury soars.

It takes more lead time, but this pie is my idea of a chocolate treat just right for summer. And if you keep frozen, baked pie shells or those ready-to-fill crumb crusts on hand, there’s no need to turn on the oven. If fruit flavors are more to your liking, consider the Key lime icebox pie featured in this blog’s previous post.

Tribune News Service photo

Chocolate Pie

1 cup (2 sticks) butter, softened

1 1/2 cups sugar

4 ounces unsweetened chocolate, melted and cooled

2 teaspoons vanilla extract

4 eggs at room temperature (see note)

1 fully baked 9-inch pie shell (crumb, shortbread or flaky)

Whipped cream, as needed

Semisweet chocolate, for garnish

Settle the butter and sugar in a stand mixer fitted with paddle attachment. Beat on medium-high speed for 15 minutes. Yes, 15 minutes. Set a timer.

Add the chocolate and vanilla. Beat briefly. Scrape down sides. Slide in the 2 eggs; beat for 5 minutes. Scrape down sides. Slide in remaining 2 eggs; beat for 5 minutes. Chocolate should be silky-smooth with no graininess.

Scrape chocolate mixture into the prebaked pie shell. Cover and chill overnight.

Before serving, spread the whipped cream over pie. Use a vegetable peeler to carve on curls of the chocolate. Slice and enjoy.

Makes 1 (9-inch) pie.

NOTE: Eggs in this recipe are not cooked. Choose a carton marked “pasteurized” if you have raw-egg concerns.

Recipe adapted by the Chicago Tribune from “Pillsbury’s Best 1000 Recipes: Best of the Bake-Off Collection” (1959). It is credited to Mrs. K.E. Cooper, of Silver Springs, Md.

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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