Sep 27, 2012

Pi or Pie

Hey folks!

Good to be back.. Now, who's in for a pie?

It was a to-die-for chocolate filled pie. So rich and fudgy it could be mistaken as brownie! But, encased with a crispy shell left no doubt what it actually was. Duh! I used a leftover (karipap) pastry shell for the pie, which results in a chewy crust at the bottom but crispy sides.

Each slice of pie was *need I remind you* very RICH and fulfilling. Thus I'm so recommending this pie for a chocolate party or if you need to fix a chocolate craving. Make no mistake though, by all means this pie is so full of calorie and addictive! A small slice per serving 'kay folks! *At least that way you can have two. Wink*

Rich Chocolate Pie
(makes one 9 inch pie)

Basic pie crust : Makes two, 9 inch single pie crust

2 cups all purpose flour
1 tsp salt
1/2 cup very cold butter, cut into 1/2 inch cubes
4-6 Tbsp ice water
1 tsp white vinegar

  1. Combine flour + salt
  2. Cut in butter until mixture resemble coarse sand with small lumps
  3. Add in 3 tablespoon ice water, mix until the dough just barely hold together. Add another 1 or 2 tablespoon water if needed
  4. Divide into two, part into disks. Wrap in cling wrap individually and refrigerate for 1 hour. Set the disk out at room temperature for 10 minutes before rolling. We only need one crust for this recipe

To make in advance : Wrap well in plastics. Label. Refrigerate up to 3 days. Freeze up to 2 months. 


1/2 cup butter
1 cup semi sweet chocolate chips
1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup chopped almonds
2 eggs beaten well
1 tsp vanilla extract

  1. Preheat oven 175 C (350 F). Line a 9-inch pie pan with rolled crust and crimp the edges decoratively
  2. In small sauce pan : Melt butter. Remove from heat, add chocolate chips. Stir to melt in the warm butter and combine well
  3. In a medium bowl : Combine flour + sugars. Stir to mix well. Add chopped almonds. Toss to coat with flour. Add eggs + vanilla + chocolate mixture
  4. Stir to mix evenly into thick, rich chocolate filling. Pour into prepared crust
  5. Place in the lowest shelf of the oven. Baked until puffy, beautifully browned, dry and firm in the middle for 30 - 40 minutes
  6. Place on cooling rack to cool to room temperature before cutting
Have a nice pie day everyone! ^_^

Look how gooey and chocolaty the filling was...

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