This is the 14th entry in our Month of Pie. Pie Month is a celebration of things we love. Because life is hard, and there should always be more pie. Have a look at the other entries. Really.
Pie #1 - Lemon Cream Icebox Pie
Pie #2 - Malted Crisp Tart
Pie #4 - Peanut Butter Cream Pie with Chocolate Whipped Cream
Pie #5 - Butterscotch Cream Pie with Gingersnap Crust and Cashew Brittle
Pie #6 - Banana Cream Pie with Chocolate Chip Cookie Crust
Pie #7 - Chocolate Kahlua Pie
Pie #8 - Bacon and Egg Pizza
Pie #9 - Pork Confit Pie with Creme Fraiche Potatoes and Puff Pastry
Pie #10 - Raspberry Pie and the Perfect Pie Crust
Pie #11 - Lime Pie with Gingersnap Crust
Pie #12 - Bourbon Sweet Potato Pie + Bourbon Whipped Cream and Warm Bourbon for Dipping
Pie #13 - Crack Pie
We almost didn't post this pie.
Poor Matt Lewis of Baked
. We promise this is the last of our posts saying how incredible you are, and how we love your creations, and how you own our souls. At least for a while.
. We promise this is the last of our posts saying how incredible you are, and how we love your creations, and how you own our souls. At least for a while.Remember that pie we did from Chocolate Bar? Yeah, it was good. So is this one.
Somewhere at the beginning of Pie Month, Karen asked for a chocolate pie. Her mom makes a great chocolate pie, so this was a lot to take on for me. It had to be a pie that met that high level of comfort, and when you're being compared to childhood memories of food, it's tough to compete.
And, of course, Matt didn't let us down. This pie is a damn fine chocolate pie. It barely has any ingredients at all. It's nearly liquid chocolate, even after it cools down. Get the best chocolate you can, because it really matters in this pie.
And the best thing about it? You only have to let it cool down a little after it comes out of the oven. Hot chocolate pie. Amazing.
This is pure deep, dense indulgence, like a chocolate truffle shoved into a pie crust. Life changing? Yeah. Make it.
recipe | Chocolate Soufflé Pie (via Matt Lewis' Chocolate Bar)
- Pie crust - We use Melissa Clark's amazing pie crust
- 4 jumbo eggs, lightly beaten
- 1/2 cup flour
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 4 oz bittersweet chocolate, chopped
- 4 oz dark (semisweet) chocolate, chopped
- 12 tablespoons unsalted butter
- 1/2 cup heavy cream
The crust
Prepare the crust as Melissa describes, up through the first baking. Remove and let cool to room temperature.
The filling
In a double boiler (ours is a ceramic bowl we like set over some low boiling water), add the chocolates, butter, and cream. Stir until smooth. Take the bowl off the water.
Mix together the eggs, flour, sugar, vanilla, and salt in another bowl. Slowly whisk in the slightly cooled chocolate until evenly combined.
Pour into the pie crust.
Bake at 350 for around 50 minutes. Keep an eye on that crust. It might start getting a little brown on the edges. If it does, make a collar for it out of aluminum foil (foil folded into a bandanna, then wrapped around the pie plate and over the crust edge).
Let it cool some, or your mouth, as our son says, will be a fireplace.
