Oh, like I’d really tempt you all with chocolate pie and then not pay out!

I’m a big fan of chocolate. (So are my hips, unfortunately.) I’m also very critical of chocolate desserts in most restaurants, because a lot of times, I don’t find them to be chocolatey enough. When I want chocolate, I want Choc. O. Late, no apologies, no substitutions, no exceptions. I want to know I’m eating chocolate.

So what follows are two chocolate pie recipes. They are both super chocolatey, so be warned: if you’re looking for a mild chocolate, look elsewhere. Neither are complicated, but one of them requires a lot more attention than the other. Either way, I’m hoping you’ll be pleased.

Note for my non-American readers:
I’m American, I generally cook with American forms of measurement. If you’re not American, please be aware that American cups are 8 ounces (not 10). I’ve included substitutions for some of the ingredients for British cooks, but please be aware that I haven’t tested those myself, so feel free to improvise if it’s not looking quite right as you cook. (And then come back and let me know what you did!)

Chocolate Pie #2


Very important, please read! The incredibly awesome dduane on Tumblr has modified Pie #1 for British cooks! Check out her Tumblr posts for the original recipe and the new-and-improved recipe (which is how she imagines Sherlock would modify Molly’s pie). Plus she took some truly gorgeous pictures. Thanks, Diane!


Chocolate Pie #1
modified slightly from Pie #37 recipe here</center>

Ingredients:
2 cups milk
1/2 cup sugar
1/4 cup cornstarch (or corn flour)
1/2 teaspoon salt
4 large egg yolks
2 tablespoons brewed coffee, cooled
1/2 teaspoon vanilla extract
4 ounces semisweet baking chocolate, chopped

1 graham cracker crust
Whipped cream and shaved chocolate, for topping

Instructions:
1. Heat the milk in a large saucepan until hot but not boiling.

2. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk.

3. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. (If you have a thermometer, the mix should be at least 160F to ensure that the eggs are cooked and you’re not going to kill anybody. Sherlock would be disappointed, but your friends and family won’t be.)

4. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.

5. Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. Top with whipped cream and shaved chocolate.

Notes:
Really good pie – nice chocolate flavor that isn’t overpowering. If you go to the original recipe, there’s a ton of variations, too.

Notes for non-American cooks:
Semi-sweet baking chocolate in the States is sold in bars or solid squares and contains around 54% cacao. It’s not the same as chocolate sold in the candy-bar section because it’s just the chocolate and sugar – candy bars will usually contain other sweeteners like high fructose corn syrup, and chocolate chips can contain veggie oil. Don’t use those for this pie! Cooking chocolate may taste terrible, but all those extra ingredients will adversely affect the outcome of your pie. If all you can find is 60% dark baking chocolate, use that – it’ll be a slightly darker chocolate flavor, but it should still work.

Graham crackers seem to be an American thing. They’re a thin wafer that was originally a health food, and like all other health foods, was turned into a not-so healthy snack over time. (If you’ve ever heard of the American camping snack “s’mores”, graham crackers are a main ingredient.) For pie crust, we crumble them up, mix with sugar and butter (and some might add egg whites) and then press the mix into a pie pan. You can then either chill or bake it (if you’ve used egg) into a solid crust – much like the biscuit base you’d find on the bottom of a cheesecake.

But really, any crust will do – if you have a favorite crumb or pastry crust, use that. Your pie will turn out beautifully no matter what you use. (And let’s face it, no one eats a pie for its crust!)


Chocolate Pie #2

Ingredients:

1 12-ounce can evaporated milk (approx 340g)
2 egg yolks
2 cups semi-sweet chocolate chips (approx 12 ounces or 340g)

prepared pie crust, whipped cream, etc.


Instructions:

1. Whisk together the milk and egg yolks in a medium sauce pan. Heat over medium-low heat, stirring constantly, until the mixture is very hot and thickens slightly. If you have a thermometer, the mixture should be at least 160F.

2. Remove from heat, and stir in the chocolate chips until it is completely smooth. Feel free to strain the mix through a sieve if you’re worried about graininess.

3. Pour the chocolate into the prepared pie pan, and chill for three hours or until firm.

Notes:
Once chilled, the pie is very firm and thick and rich rich rich. Don’t cut the slices too large or you will regret it.

I have no idea where I found this recipe – I’ve been making it for years. It either came out of the newspaper or from a can of evaporated milk. Either way, it’s my husband’s favorite pie, and it’s ridiculously easy to make.

(As for what to do with the leftover whites: Meringue Cookies!)

Notes for non-American cooks:
See the notes for the above pie regarding the crust. My husband prefers a graham cracker crust for this pie; I prefer a pastry. Either will do.