Saturday, April 22, 2006

Schoolhouse Chocolate Pie

We had a beautiful Saturday here with lots of time in the garden, much of which was spent multi-tasking (digging/weeding/planting while at the same time convincing Daisy that her tools were better and she didn't need to trade or take ours). The Composer has gone out of town with Felix on a wonderful jaunt to the gulf coast in search of all the birds who are migrating north and, having just flown over the gulf, are dropping exhausted right in front of the binoculars of birdwatchers from all over the world.

The work load is always a little heavier when I am parenting solo, but on the other hand, with no husband to gaze longingly at it,I got the last piece of chocolate pie.

*Schoolhouse Chocolate Pie*

Prepare or purchase a chocolate crumb crust.

In a small bowl, whisk:
3 T. cornstarch
1 T. cocoa
1/4 t. salt
1 C. half-and-half

In a medium saucepan, heat:
4 oz. unsweetened chocolate
1 C. sugar
1 1/4 C. milk
until chocolate is melted.

Whisk in the half-and-half mixture and heat, stirring constantly, until it thickens suddenly. Turn heat to low and continue to stir and cook for one minute. Remove from heat and whisk in:

2 T. butter
1 t. vanilla

Chill for several hours in crust, and before serving, top with sweetened whipped cream:

1 C. heavy cream
2 T. sugar
Whip until peaks are stiff. I used to stop with the more elegant soft peaks, but in my tackier old age, I find that I like the tidiness of whipped cream that stays in place.

This is a great summer pie; it doesn't involve turning the oven on, and it tastes so chocolately and cool that it makes the world a better place to be.

3 comments:

Anonymous said...

I have had this pie and I have had a lot of pies and this pie is a good pie indeed.

Mrs. Wilt said...

Sounds delicious, Anna!

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this

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