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Chocolate Seduction Pie
Apr. 27th, 2011 09:33 pmI posted to the Usenet newsgroup soc.bi many many years ago. I don't remember where I got the recipe from, but it was probably someone else on Usenet. It's still available on some guy's website, for some reason. :)
josako.freeservers.com/recipes.html
I'm just putting it here for future reference, although I'm thinking of making a gluten-free version tonight. I bought a box of GF Bisquick. I'm thinking I can make a shortbread-like crust by adding some sugar & shortening to the Bisquick & patting it into a pie pan. I'll also be cutting the recipe in half, so as to only make one pie. I don't have any half-and-half, but I'm pretty sure I can combine milk & heavy cream (which I do have) and it will be fine.
Here is the the original text.
Pie crust - I prefer to use 2 regular-sized ready-made graham cracker or shortbread or other non-chocolate cookie crust or you can line a buttered sheet cake pan with home-made pie crust. Again, I would recommend a sweet, non-chocolate cookie crust, or perhaps something with ground almonds in it... this way, you get bars, which can be a little less overwhelming than the pie. Plus, they freeze well.)
2 1/2 sticks butter
1 cup cocoa
2 squares unsweetened Baker's chocolate
2 1/2 cups sugar
1/2 cup half-and-half
4 eggs
1 egg yolk
1 1/2 teaspoon vanilla
Melt butter, cocoa and Baker's chocolate in a double boiler, stirring until smooth.
Add sugar and half-and-half and stir until the sugar dissolves. REMOVE FROM HEAT.
Beat 4 eggs + 1 egg yolk at room temperature (this is important -- it just doesn't come out as smoothly if you put them in cold). Add and stir well. Add vanilla.
Pour into 2 pie shells, or into sheet cake pan.
Bake about 35 minutes at about 375 degrees Fahrenheit.
You can experiment with both the time and the temperature, since every oven is different, but it's best to err on the side of more time and less temperature. The trick is to cook it till it sets quite firmly (the finished product should have the consistency of peanut butter, with a crispy crust on top) without scorching it.
Chill completely before cutting and serve garnished with real whipped cream and/or raspberry sauce (or almonds. I really like almonds.)
Enjoy. If you're a chocoholic like myself, you won't be able to do anything else! KEEWERD
josako.freeservers.com/recipes.html
I'm just putting it here for future reference, although I'm thinking of making a gluten-free version tonight. I bought a box of GF Bisquick. I'm thinking I can make a shortbread-like crust by adding some sugar & shortening to the Bisquick & patting it into a pie pan. I'll also be cutting the recipe in half, so as to only make one pie. I don't have any half-and-half, but I'm pretty sure I can combine milk & heavy cream (which I do have) and it will be fine.
Here is the the original text.
Pie crust - I prefer to use 2 regular-sized ready-made graham cracker or shortbread or other non-chocolate cookie crust or you can line a buttered sheet cake pan with home-made pie crust. Again, I would recommend a sweet, non-chocolate cookie crust, or perhaps something with ground almonds in it... this way, you get bars, which can be a little less overwhelming than the pie. Plus, they freeze well.)
2 1/2 sticks butter
1 cup cocoa
2 squares unsweetened Baker's chocolate
2 1/2 cups sugar
1/2 cup half-and-half
4 eggs
1 egg yolk
1 1/2 teaspoon vanilla
Melt butter, cocoa and Baker's chocolate in a double boiler, stirring until smooth.
Add sugar and half-and-half and stir until the sugar dissolves. REMOVE FROM HEAT.
Beat 4 eggs + 1 egg yolk at room temperature (this is important -- it just doesn't come out as smoothly if you put them in cold). Add and stir well. Add vanilla.
Pour into 2 pie shells, or into sheet cake pan.
Bake about 35 minutes at about 375 degrees Fahrenheit.
You can experiment with both the time and the temperature, since every oven is different, but it's best to err on the side of more time and less temperature. The trick is to cook it till it sets quite firmly (the finished product should have the consistency of peanut butter, with a crispy crust on top) without scorching it.
Chill completely before cutting and serve garnished with real whipped cream and/or raspberry sauce (or almonds. I really like almonds.)
Enjoy. If you're a chocoholic like myself, you won't be able to do anything else! KEEWERD
