Wednesday, February 13, 2013

world's finest chocolate pie

A few months ago, I mentioned that some of the best recipes I've found come from packaging labels.  I am slightly embarrassed to share with you where I got this one.  And before I tell you, I want you to know that the main ingredient was not expired or even close, for that matter.  It's just that out of a recent desire and heart-felt attempt to try to use up our abundance of stocked edible items that currently fill our freezer, drawers, pantry, you name it, I was bound and determined to use up... well... are you ready for this?...


There.  I said it.  And, yes.  You read right.  Last year's bunny.

I have a terrible time throwing away anything, let alone perfectly-good-solid-chocolate anythings. Hence the reason we've had a bunny in our cabinet for the last ten months.  So when we were preparing to visit friends, and I agreed to bring the dessert, I started rummaging through our "stock" to see what I could use.  

Now that the admission is over, we'll move on.

There is nothing fancy-schmantzy about this recipe whatsoever, but it is really wonderful.  And for those of you who think a homemade graham cracker crust won't be a huge difference from store-bought, I urge you to think again.

I am a great fan of ice cream and frozen creamy desserts, so even though the recipe didn't call for it, I found this to be even better following a short stint in the freezer.  The result is creamy and light with an authentic chocolate flavor.

I do need to confess how humbly proud I am that I have worked through all the overstock I mentioned earlier. I committed at the start of the new year to not "store up" until I had exhausted all my options from what we already own.  I am getting closer to my goal.  Only two more bags of egg noodles, a handful of canned goods... oh... and would you look at that?  Another chocolate bunny.  Hm.

Expiration 4/13?

No problem. 

World's Finest Chocolate Pie - makes 1 pie
For the crust:
  • 16 whole graham crackers, finely ground
  • 5 tbsp. unsalted butter, melted
  • 1/4 cup sugar
  • 1/8 tsp. salt
For the filling:
  • 6 oz milk chocolate, broken in pieces (keep small piece for garnish shavings)
  • 180 mini marshmallows
  • 1/4 cup milk
  • 16 oz. unsweetened whipping cream
~ Preheat oven to 350 degrees
~ Pulse crackers until finely ground.  Add in remaining crust ingredients and pulse a few 
    times to incorporate.  Dump into 9-inch pie pan.

~ Press mixture evenly on the bottom and up sides of pan.

~ Bake until golden brown and fragrant, about 12-14 minutes.
~ Set aside to cool.
~ For the filling, place chocolate pieces, marshmallows and milk in double boiler or very 
    heavy pan.
~ Melt over low heat, stirring constantly.  
~ Let cool until just warm.
~ While cooling, whip cream with blender until stiff.
~ Working quickly, scrape chocolate mixture out of the pan and fold into whipped cream. 
    Because of the marshmallows, the chocolate can stiffen and be hard to scrape out of the 
~ Pour into cooked crust and chill in fridge.  As mentioned, I prefer to place in the freezer 
   until ready to serve.  Garnish with chocolate shavings, if desired.

Pie crust recipe from Martha Stewart.
Pie filling slightly adapted from World's Finest Chocolate.

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