Devilishly Good Chocolate Pie

chocolate pie
SoupAddict is bit of a chocolate snob. It’s true. Especially when it comes to chocolate pies.

But she’s also a chocolate opportunist. So while she might bake with only Valrhona or Callebaut or E. Guittard chocolate, she would never look a gift Ghirardelli chocolate chip cookie horse in the mouth.

(Well, she might actually look a cookie horse in the mouth, because it would be fascinating to see just what’s in a cookie horse’s mouth. No need for SoupAddict to look a regular horse in the mouth, because she already knows what it’s like in there. Yessireee, indeedy. But that’s a story for another post.)

Not everybody is willing to spring for Valrhona chocolate in these impossible economic times, but some recipes just scream out for the best chocolate you can afford. (And truth be told, Ghirardelli isn’t that bad. There’s a big difference between Valrhona and fairly inexpensive Ghirardelli, but there’s just as big of a difference between Ghirardelli and Hershey’s. And another truth be told, if you offered SoupAddict a Hershey’s chocolate chip cookie, she would eat it. And enjoy it.)

But, whatever chocolate you deem to spend your hard earned dollars on, SoupAddict highly recommends that it goes in this chocolate pie. This achingly delicious Devil’s Creme Pie was created by Ms. Gesine Bullock-Prado, who already earned SoupAddict’s esteem via her book, My Life from Scratch: A Sweet Journey of Starting Over, One Cake at a Time, but then sealed that esteem in stone when she partnered with King Arthur Flour. And anyone who is smart enough to partner with the lovely peeps at King Arthur Flour is, you know, well, smart. And Super-A-Okay in SoupAddict’s book.

chocolate pie

“What’s this?” you ask chocolate snob SoupAddict, “Are those Oreo cookies?” Yes, indeedy. SoupAddict is not a fan of crunchy cookies, but she would be totally blowing smoke — not to mention outright wrong — if she tried to claim that Oreos don’t make fabulous chocolate pie crusts. Because they do. Yes, indeedy-o.

chocolate pie
Since the crust of this chocolate pie has only two ingredients — Oreos and butter — SoupAddict used the best butter she could find, which happened to be Plugrá. Despite the little thingy over the “a,” Plugrá is an American butter made in the European style (basically, it has a higher content of butterfat than other brands, like Land O’ Lakes. Butterfat = creamy goodness). Other really amazing butters often found in grocery stores include Vermont Creamery, Kerrygold and Lurpak.

chocolate pie

SoupAddict actually cut this recipe more or less in half, and is preparing this chocolate pie for two in her 6″ springform pan. The Oreo-butter crust is so good that SoupAddict kept “accidentally” dropping nickel-sized bits of it on the cutting board and saying “Oops, silly me!” and munching on the chocolate pie crumbs. (Which was kind of weird, because she was alone at the time and therefore did not really need to go through the elaborate hoopla of “accidentally” spilling crumbs and pretending to be sorry about it. Because she so wasn’t.)

chocolate pie

SoupAddict must say that, next to actually eating the chocolate pie, this was the best part of the process: making the creamy chocolate filling. Even though it sort of resembles chocolate soup, this stuff is good enough to eat right out the bowl with a spoon. Not that she did that. No, sir.

chocolate pie

To ensure a smooth result, filter the chocolate filling through a sieve. This removes clumpy gelatin, unmelted chocolate and stray fruit flies.

Just kidding about the fruit flies. SoupAddict always thoroughly hoses down her counters with Raid before cooking.[Yo, kidding…]

chocolate pie
If SoupAddict had been paying attention to the chocolate pie and not her substandard camera tripod, which is about to crumble into a dozen pieces at any moment, she would’ve popped those bubbles with a sterilized pin and given the pan a little rap on the counter before refrigerating the pie to set.

chocolate pie

Three hours later, the sun has set on SoupAddict’s house, requiring icky indoor photography lighting. The devil’s creme chocoate pie has set as well, with air bubbles perfectly intact. SoupAddict is certain you’ll do better.

chocolate pie

Just before serving, whip up the meringue. It’s hard to tell with this icky indoor lighting, but the meringue is creamy but firm, pure white, and gorgeously pearlized. SoupAddict really just wanted to upend the whisk attachment on the dining room table and leave the whole thing as an art deco piece.

chocolate pie

SoupAddict is most definitely not an gifted pastry decorator, and she feels like a fraud whenever she fills a piping bag.

chocolate pie

See? How ridiculous. Fortunately, the sharer of this chocolate pie is SoupAddict’s official recipe-tryer-outer guinea pig, and he’s quite used to the ridiculousness of her pie and cake decorations.

To add insult to injury, the piping tip later went down the garbage disposal, for a most unfitting end to a ridiculous effort that was not at all the tip’s fault.

chocolate pie

(Ah, thank you next day’s natural lighting — that’s much better.) This chocolate pie was so delicious, with its buttery Oreo chew followed by smooth Valrhona bliss, that SoupAddict even forgave herself for her ridiculous piping efforts. Next time, she’ll just spread the meringue around in a swirl and torch the entire thing until golden. Theoretically, it should be hard to screw that up.

Plus, SoupAddict + Hand-Held Fire sounds like a fabulous combination and not at all dangerous to her kitchen curtains, don’t you think?

Devil’s Creme Chocolate Pie

adapated from “My Life from Scratch” by Gesine Bullock-Prado

Ingredients:
For the crust:
1/2 package (18 ounces) Oreos, crushed (*SoupAddict’s Note: I could only find 16oz packages at my grocery store)
1/2 pound (2 sticks) unsalted butter, melted, plus more for the pan (or use nonstick spray)

For the filling:
2 cups heavy cream
1 tablespoon vanilla extract
2 tablespoons sugar
2 tablespoons unflavored gelatin
1 cup whole milk
1 pound chocolate, finely chopped

For the meringue topping:
10 egg whites
2 cups sugar

For the crust:
Lightly coat an 8-inch springform pan with butter or nonstick spray.

Instructions:
Pulverize the Oreos in a food processor until very fine.

Please the Oreos in a bowl, add half the butter and mix with a spoon. You don’t want the finished product to be wet; you simply want it to hold together when you pinch a bit between your fingers.

Transfer the cookie mix to the pan and pat the crumbs so that they coat the bottom and sides evenly. Set the crust aside.

For the filling:
In a heavy saucepan, bring the heavy cream, vanilla and the sugar to a low boil. Meanwhile, in a shallow bowl, sprinkle the gelatin evenly over the milk, letting it sit until looks completely damp and starts to bloom. Give it a quick stir.

Take the cream off the heat once it reaches a boil and pour in the milk-gelatin mixture. Stir with a whisk to incorporate the gelatin, then immediately add the chocolate. Stir so the hot liquid completely covers the chocolate. Let this sit for a few minutes, then whisk the chocolate, making sure that it is completely melted and combined with the liquid.

Holding a sieve over the crust, pour the chocolate mixture into the sieve so that any unmelted clumped of gelatin are left behind. Carefully transfer to the refrigerator and leave several hours until set, uncovered, or overnight.

For the meringue topping:
Place the egg whites and the sugar in a mixing bowl and set over simmering water. Whisk until the sugar is completely dissolved and the temperature reaches 160°F. Do not walk away from the bowl. It will not take long to reach the required temperature, and you need to whisk continuously to prevent the eggs whites from scrambling. Pour the egg mixture to the bowl of a stand mixer fitted with the whisk attachment. Turn to high. Once the egg whites start to foam up, keep an eye on the mixture. You want stiff peaks; that is, when you lift the whisk out of the meringue, it should leave behind peaks whose tips don’t bend over.

When the egg whites have reached the stiff peaks stage, the meringue is ready to use. You can spread it over the completely set pie, or fill a piping bag and pipe designs onto pie. Gesine has a pictures of the pie on her blog with these really awesomely piped spikes. Very appropriate for a pie named Devil’s Creme. Also, I’m thinking that the meringue in those pictures was whipped just slightly short of stiff peaks, as they appear to be very creamy. To finish off the presentation, you can use a kitchen torch to lightly brown the meringue.


Comments

  1. It looks sinfully decadent and you’re an angel for sharing the recipe.

  2. The only word to describe this is: yum. Looks absolutely delicious!!!

  3. I have a question, if I double the recipe will it fill up a 9 in. spring form pan? Im not sure if your recipe was for your 6 in. or not. Also, if I do double how long do you think it should set for?

    • SoupAddict says:

      Hi Sarah,

      Although I prepared the pie that was photographed in a 6″ pan, the recipe itself is for an 8″ pan. To fill a 9″ pan, you’ll want to use about one and one quarter times this recipe. Or, you can double it, and just not fill the pan all the way with the crust and filling. How long it takes to set depends on your fridge’s ability to maintain its temperature (i.e., how often you open and close the door). To be safe, give it a good few hours.

  4. Howdy Karen~ Thx for sharing your recipe in details with those pics~~ they are great illustrations~>/////<

    ps: I .*?*.
    .*? *.* ?? ?
    ?????? *
    ? .’
    ‘*.??? .
    ` . . Chocolate??~~

  5. OK — Ideas on making this a Valentine Devil Pie? Can you add food coloring to meringue to make it red and then do a heart? Any ideas? Additionally, if this was going to be my FIRST pie attempt, should I be scared of making the meringue? It sounds tricky.

  6. SoupAddict says:

    I’ve never tried to color meringue a true red, but my guess is that you would need powdered food coloring in order to be able to use enough to make the red (as opposed to pink), without diluting the meringue the way liquid or gel food coloring would. You could always try with, like, a 1/3 batch of meringue (so as not to waste all those egg whites). That would be really striking, though!

    Okay, here are some ideas off the top of my head.

    – For a very subtle look: grind up extra oreo cookies very, very finely. Or, grab some very dark (black) cocoa. Cut out a large heart from a piece of paper. After the pie has completely set, place the heart in the center of the pie. Sprinkle the oreo powder or cocoa powder over the entire top of the pie. Carefully remove the paper heart, without spilling powder into the heart shape the paper leaves behind. You should have a nice contrast of dark brown and light brown.

    – Do the same thing, only with sifted powdered sugar. Or use the other part of the heart cutout as a mask, so the heart is filled with powdered sugar.

    – What might be kind of festive, though, is if you spread the meringue on top in kind of an untamed swirly fashion, and then sprinkle heart-shaped sprinkles (like these or these) on the meringue. I usually have good luck finding unusual sprinkles at Michael’s or Hobby Lobby.

    For meringue, the hardest part is definitely the stint over the stove. The mixture will reach 160 degrees very quickly, and you’re not going to be able to judge that by sight. An instant read thermometer is very helpful here. And you do need to keep whisking-whisking-whisking, otherwise the egg whites will cook. Have your stand mixer ready to roll, whisk attachment already in place, so you can just pour the egg solution into the bowl and turn on the mixer without missing a beat.

    It’s not scary at all :) – just respect the egg’s deep desire to cook and go solid, and concentrate on keeping that whisk in motion. (160 degrees is the temperature which kills any potential nasties in egg whites and makes them safe to eat – any hotter and you’re just making controlling the egg whites difficult on yourself.)

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