“Please Let This be Chocolate” Pie
Submitted by Kristi Hoffman
This pie is meant for the people who have truly prayed that the brown smear on them is chocolate and not something else. For all the hectic moms and hard working women out there and in my personal case, nurses, who have asked that question too many times to count.
The pie’s crust has a bit of nuts because most of us have felt nuts from time to time.
½ cup butter
¼ cup of sugar
1/2 cup of almonds
1 cup of pretzel sticks
Place almonds, sugar and pretzels into the food process and mix until pretzels and almonds are in small pieces. Melt butter and mix together then pressing in to pie dish. Bake at 350 degrees for 10min.
The filling is a sweet chocolate with a hint of espresso because coffee is what makes most humans function.
1/2 cup sugar
¼ cup corn starch
8 egg yolk (save the whites!)
1 cup boiling water
2 (0.09oz) packet of instant espresso
3 cups milk
9 oz of dark chocolate
4 Tbsp of butter
Combine sugar and cornstarch and mix together. Add one egg yolk at a time, mixing on high until it is thick. Bring one cup of water to a boil and add packet of espresso and mix well. Place milk in a sauce pan and bring to a boil. Add espresso to the milk. Pour 1 cup of Milk mixture in to the bowl with the eggs and mix together. Then pour the egg and milk mixture back into the sauce pan. Bring to a boil and allow mixture to thicken. Add chocolate and butter. Pouring into pie crust, cover, and allow it to refrigerate overnight.
Lastly is the sky high topping that is chaotic and nearly toppling but never does because you while you might be nuts and running on coffee, you can handle anything.
8 egg whites
½ tsp cream of tartar
½ cup sugar
1 tsp vanilla
Beat egg whites with mixer until soft peaks form. Add cream of tartar, sugar, and vanilla to egg mixture. Continue to beat until stiff peaks have formed. Add meringue to the top of the pie and use a torch to create caramelized edges.
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