Rustic Chocolate Pie
Sometimes, I want to try out a recipe just because it looks so darn fun to eat. Well, check this one out. Eating chocolate pie with your hands! Just like a slice of pizza!
If you're in a sharing mood, make two smaller pies and give one to a friend! They'll be charmed as well.
Rustic Chocolate Pie
Adapted from Better Homes and Gardens Feb 2010
Makes 10 servings
Preheat oven to 400°F.
Prepare Crust:
In a medium bowl, sift together:
3/4 cup all-purpose flour (96 g)
1/2 tsp sugar
1/4 tsp kosher salt
1/8 tsp baking powder
Put into a cup, but do not mix together (the milk will settle to the bottom):
2 tablespoons + 2 teaspoons vegetable oil
2 tbsp milk
Make a well in the flour mixture and pour in the oil/milk mixture. Mix together with a fork until evenly moistened. Scrape out the dough onto a piece of parchment paper, at least 16" in length. Using your hands, gather up the dough into a ball, then flatten into a 5" x 3" oval. Place a large piece of plastic wrap on top of disc and roll dough out to a 14" x 9" oval, about 1/8" thick. Reposition plastic wrap as needed. Remove plastic wrap and loosely fold and roll edge, without pressing, to form rimmed crust. If you have a pizza stone, use a peel and slide parchment with crust directly onto the stone. Alternatively, place parchment with crust on a baking sheet and place in oven. Bake for 10-12 minutes, or until light golden brown (crust edge will be a little raw inside). Remove from oven and set aside.
Reduce oven to 350°F.
Meanwhile, for filling, in a small bowl, microwave at 50% power and melt:
6 oz (170 g) bittersweet or semisweet chocolate (not to exceed 62% cacao), coarsely chopped
Microwave in short 15-20 second intervals, stirring in between each until chocolate is almost completely melted. Remove from microwave and stir until melted. Set aside.
In a mixing bowl or stand mixer, beat until soft peaks form:
2 egg whites, at room temperature
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Gradually add and beat until whites are stiff but not dry:
1/4 cup (50 g) sugar
1/8 teaspoon salt
Using a rubber spatula, gently fold into egg white until batter is uniform color, the melted chocolate along with:
3/4 cup chopped pecans or walnuts
Dollop filling on crust, spreading to 1/2" thick. Bake at 350°F for 10-12 minutes, or until surface looks dry and slightly cracked (fudgy inside). Cool on rack.
Can be served warm or cool. If cool, cover and refrigerate for 2 to 24 hours.
If you want to get fancy, before serving, sprinkle on top:
3 tablespoons pine nuts, toasted
Chocolate shavings
3 tablespoons pine nuts, toasted
Chocolate shavings
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