Boozy Chocolate Chiffon Pie

First things first: pie > cake. You don’t have to agree with me, we all know I am right. Secondly: holy pie making, Batman … chiffon pie is kinda trixy. Or, it could be that I inherently gravitate to the most complicated recipe out there (and really, it didn’t sound all that hard when I read through it, but I was having A DAY in the kitchen which always, always, ALWAYS puts me in a mood – at least I am self aware). This is a lengthy post with several steps, but MAKE THIS PIE. It’s pretty as a picture (seriously, people didn’t think it was real when they saw the snap on my Instagram) and is utterly divine.

So, pie. I could wax poetic about the way pie is probably the most perfect thing to come out one’s kitchen: Sweet. Savory. Quiche. Pizza (yes, I’m claiming pizza as a pie … FIGHT ME). The only pies you won’t see me digging into is mincemeat and raisin because not only no, but HELL NAH.

A few words about this utterly decadent pie: If you like sweet chocolate this may not be the pie for you. It is made using baker’s chocolate (which is unsweetened, just like baking cocoa) and though it is rich, it can taste a bit bitter to those that only love milk chocolate. The whipped cream is sweetened which helps with the intense chocolate flavor, but the most surprising and wonderful thing about this pie is the combination of blackberries and pepitas. A bright, juicy promise of a blackberry filled summer paired with the warm nuttiness of the pepitas pushes the yum factor over the edge and suddenly it’s not just a chocolate pie, but a small slice of heaven that will wow literally everyone.44cooking-chocolate-674508_1920

ps – since you’ve got the pepitas out to add some added delicious to this pie, may I suggest you make some of cinnamon spice roasted pepitas for your morning yogurt or just to eat on their own.

Sidebar: Masterpiece Theater is back after a wee hiatus with the second (and final) season of Home Fires and lemme say I had completely forgotten how season one ended and it took me almost the full hour to catch on to what had happened previously and what was happening currently. I am VERRA interested in finding out what exactly Alison Scotlock is going to be doing for the government (SPY … LET HER BE A SPY) and the whole bit with Bob SOMEHOW surviving the war enough to be invalided home (poor, Pat). Much drama. So intrigue.

Sidebar Two: S-Town … from the makers of Serial and This American Life, I give you the next podcast you won’t be able to stop listening too. I just started and sweet baby jeebus … listen, you must! Watch this space for a full break down after I’ve absorbed all 8 episodes.

Sidebar Three: THREE? I know, but … this one is simple: I plan to watch 13 Reasons Why on Netflix because I read an NY Times review saying young viewers will love it and “the rest of us” (i.e. – adults) won’t have the patience for the convoluted twists and turns and melodrama. So, challenge accepted because who better to give it a go than a millennial (I mean, we’re killing traditional tv because we don’t watch as much as boomers did when they were our age BUT HEY THAT PROBABLY HAS NOTHING TO DO WITH WORKING 97 JOBS TO AFFORD RENT AND HEALTH INSURANCE AND ALL THAT … ahem … so I may as well embrace the streaming life even more than I normally do). Also, I will report back later this month on my feels, because let’s face it – we know I’ll have some since I am still watching PLL with my BFF.

Boozy Chocolate Chiffon Pie
modified from finecooking.com

Ingredients:44blackberries-1541320_1920

For the crust:
1 pie crust (like Pillsbury)

For the filling:
1/4 cup Kahlúa
1 envelope (1/4 oz.) unflavored powdered gelatin
4 oz. unsweetened chocolate, finely chopped
3 large eggs
1/2 cup granulated sugar
3/4 cup whole milk
1/8 tsp table salt
1/2 cup chilled heavy cream
1 tsp pure vanilla extract

For the topping:
1 cup chilled heavy cream
2 TBSP granulated sugar
4oz fresh blackberries
pepitas

Directions:

Make the crust:
Follow the directions on the box … don’t forget to take a fork and puncture the pie crust to keep it from puffing up, up and away.

Make the filling:
Put the chocolate liqueur in a small bowl. Sprinkle the gelatin over the top and let stand at least 5 minutes.

Meanwhile, put the chocolate in a medium bowl.

Put the egg whites in another medium bowl and the yolks in a small to medium sized pot.

Whisk 1/4 cup of the sugar into the yolks until combined, then whisk in the milk and the salt. Put the pot on the stove over medium heat to cook, stirring constantly (but slowly) with a whisk, until the mixture coats the back of the spoon and holds a line when you draw your finger through it, 4 to 6 minutes (this could take longer, custard making is an art and can be trixy even for season baking veterans) . Remove from the heat.

Whisk the gelatin mixture into the hot custard until completely melted. Pour the custard over the chocolate and let stand 1 minute. Whisk until the chocolate is melted (if you’re chocolate doesn’t melt all the way pop the bowl into the microwave in 10 second increments, stirring after each round), then whisk in the heavy cream and vanilla.

Prepare an ice water bath by filling the sink with a few inches of ice and water. Put the bowl of chocolate custard in the ice water bath and whisk constantly until the mixture is just thick enough to hold a ribbon when drizzled over itself; about 3 minutes. Immediately remove from the ice water bath.

Beat the egg whites with an electric mixer until soft peaks form, 2 to 3 minutes. Beat in the remaining 1/4 cup of sugar, 1 TBSP at a time, and continue to44untitled beat just until stiff peaks form, 1 to 2 minutes more.

Gently whisk a third of the egg whites into the cooled chocolate custard to lighten it. Fold in the remaining whites. Spoon the mixture into the cooled crust and refrigerate until firm, at least 4 hours.

Make the topping:
Beat the chilled heavy cream and the remaining 1/4 cup of sugar with an electric mixer until stiff peaks form, about 2 minutes.

Spoon the whipped cream on the pie.

Decorate the pie with fresh blackberries and pepitas.

Make Ahead Tips
The pie can be made and filled up to 24 hours ahead and refrigerated. The pie can be topped up to 1 hour ahead; refrigerate until ready to serve.

What is your stance on the greatness of pie? What is the most difficult pie you’ve ever made, that was so worth it?

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