Dark Chocolate Pie

Mmm. Pie.

Have you seen “Waitress” yet? If not, go and rent the DVD or something. If you love pies, you’ll love this cute little romantic comedy.

Keri Russell (I love her – in my eyes she can do no wrong) is Jenna, a waitress with a cute Southern accent at a diner in the deep South. She spends her days dreaming up and making all sorts of unique pies, when she finds out, horror of horrors, that she is pregnant and can therefore never hope to escape her controlling lout of a husband.

The movie follows Jenna through her pregnancy, a secret love affair, and a girl-power ending, but my favorite parts are when Jenna makes her pies. Keri Russell in a ruffly apron stirring a smooth chocolate ganache over a vintage stove in a pastel tinted kitchen has me channeling my inner 50’s domestic goddess and has got me a-hankering after a good ol’ slice of pie myself.

And even aside from the mouthwatering pies, it’s a good movie. It’s a light-hearted, offbeat, sometimes kitschy romantic comedy with some funny parts and just a few serious moments, and it does that well.

Anyway, inspired by “Waitress”, I made this dark chocolate pudding pie. It’s really easy, but impressive for company (or for a chocolate-loving hubby, perhaps?), and stirring that creamy chocolate filling as it thickened over the stove made even ME feel like a blue ribbon winner!

The dark chocolate pudding filling is smooth and creamy, though a bit sweet – I might cut down on the sugar next time.  Oh, and use the best quality chocolate you can afford.  It makes a difference.

Mmm.  Top it with some whipped cream, if you’re not a WUSS!

Look, modern art!  An installment piece depicting the ennui of modern life springing from the unbridled gluttony of our overindulgent population.  Hey, that might work!  Think I can sell it for a million bucks?  Oops, too late.  Already washed the dishes.

Dark Chocolate Pie
Bon Appetit Jan 2009

1 piecrust (premade or your favorite all-butter pie crust)

2 ¼ cups of whole milk
6 egg yolks
2/3 cup brown sugar
1 tsp vanilla extract
6 tbsp unsweetened cocoa powder
4 tsp cornstarch
4 ounces (about 100g) bittersweet chocolate, chopped
3 tbsp unsalted butter (though I only had salted and it worked fine)

Bake the piecrust at 350 F, lined with foil and with pie weights for about 10 minutes, then another 10-15 minutes without foil and pie weights, until lightly browned and cooked through. Let cool.

Heat 2 cups of milk in a saucepan over medium heat until it begins to simmer. Remove from heat.

In a large bowl, whisk together the egg yolks, sugar, vanilla, chopped chocolate, cocoa powder, cornstarch, and ¼ cup milk.

Gradually pour the hot milk into the chocolate mixture, whisking constantly. Pour the chocolate milk mixture back into the saucepan and set over medium heat. Add the chopped chocolate and butter and stir until melted. Heat chocolate mixture, stirring constantly, until it thickens and begins to boil.

Pour chocolate filling into cooled pie crust. Refrigerate (uncovered) until set, about 4 hours. Decorate if you want with little leaves made from excess pie dough.