Thursday, February 4, 2010

rustic chocolate pie

when i saw this gorgeous pie in the latest issue of better homes and garden, i wanted to make it immediately!
its just so pretty.

i had one home made round of pie dough left in the freezer that i had been wanting to use up.
so this was literally as easy as pie to make.

my chocolate loving husband really, really liked it.

Rustic Chocolate Pie
{print recipe}

1 premade batch of pie crust for a 9 inch pie, store bought or home made
6 oz. bittersweet or semisweet chocolate (not to exceed 62 percent cacao), coarsely chopped
2 egg whites, at room temperature
1/8 tsp. cream of tartar
1 tsp. vanilla extract
1/4 cp sugar
1/4 tsp. salt
Chocolate shavings or toasted coconut (optional)

Position rack in lower third of oven. Preheat oven to 400 degrees F. Let dough stand for about 30 minutes or until its at room temperature or until pliable enough to roll without cracking. On lightly floured surface, roll dough to about a 14x9-inch oval, about 1/8 inch thick, rotating and dusting with flour to prevent sticking. Fold dough gently in half to transfer to a piece of parchment slightly larger than dough. Unfold dough. Loosely fold and roll edge pinching slightly to form rimmed crust. Place parchment with pastry dough on baking sheet. Bake 10 to 12 minutes, or until light golden brown (crust edge will be a little raw inside).
Meanwhile for filling, melt chocolate in microwave on 50 percent power (medium) about 2 minutes, stirring every 30 seconds until chocolate is almost completely melted. Remove from microwave. Stir until melted; set aside.
In bowl beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar and 1/4 tsp. salt. Beat until whites are stiff but not dry. Slowly pour melted chocolate into whites; folding with spatula until batter is uniform color.
Remove crust from oven. Reduce oven to 350 degrees F. Spoon filling on to crust. Spread with a offset spatual to 1/2 inch thick filling in to the sides. Bake 10 minutes, or until surface looks dry and slightly cracked (fudgy inside). Cool on baking sheet on rack. Serve warm or cool. Cover and refrigerate after 2 hours or up to 24 hours. To serve, sprinkle with coconut or chocolate shavings. Makes 10 servings.
adapted from : better homes and gardens


  1. i totally pulled that page out of my copy of BHG. it looks SOO good! i can't wait to try it even more now!

  2. You left the nuts out!!! The orginal BHG recipe calls for 3/4c of either walnuts or pecans. I used a mixture of both. This is such an easy and sublime recipe... but it definetly needs the texture of the nuts.



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