Monday, November 24, 2014

Peppermint Fudgie Brownie Pie

Bittersweet: the first Thanksgiving 
without any daughters at all 
to share the cooking.
But the boys and I will still be making 
her signature chocolate pie
sprinkled with crushed peppermint.

And I'm posting the recipe here just in case she finds she needs it herself. 

Use your favorite unsweetened chocolate:
the better the chocolate, the better the pie:  
I think Madécasse has far and away the best flavor,
sprightly, with an almost citrus tang and smooth rich undertone,
beautifully and fairly made from start to finish in Madagascar.

Using a half batch of Best Pie Crust, partially pre-bake an empty pie shell to the palest light brown.  Don't forget to refrigerate shell  for 30 minutes before baking.

After baked shell is cooling on a wire rack, set oven to 350. 

Meanwhile in a small saucepan, combine and warm over low heat (or a double-boiler), stirring occasionally until melted
  • ¾ cup unsalted butter (or 1½ sticks) 
  • 3 oz. unsweetened chocolate 
 Remove from heat and let cool.

In a medium bowl, whisk together until smooth
  • 3 large eggs, lightly beaten
  • 1½ cups sugar
  • 6 Tablespoons flour
  • ½ teaspoon salt
  • 1 Tablespoon real vanilla extract
Then stir in melted chocolate and mix well.

Pour filling into the partially baked shell.

Bake for 40-45 minutes or until center is just set.  (Give pie a quick tug to see if it jiggles).

Sprinkle with 
  • crushed peppermint stick
Transfer to a wire rack and let it cool to room temp.


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