Friday, November 22, 2013

Chocolate Chess Pie

the pie I'm contributing to the Thanksgiving feast. Well, not THE actual pie. You know what I mean.=)
So, I'm all about the traditional Thanksgiving feast, except that I really don't like pumpkin pie. At all. Not warm. Not cold. Not with ice cream. Not with whipped topping. Not my mom's. And certainly not store bought.

Which means, that since I love dessert, I usually whip up a chocolaty alternative. Because, what is ANY feast without chocolate?

I believe, occasionally, that pictures are worth 1,000 words. Generally I just use my 1,000. Nevertheless, here are my pictures...
Meres about a year ago, enjoying her Chocolate Chess Pie. Stinker Eyes.
She didn't!

She did...sigh...
Here is how you can make your own, very easy (hands on time if you use pre-made crust is less that 1/2 hour. Way less!), 3 layer, chocolate chess pie. The key is chilling the pie and the ganache. Store bought crust or home made-either is fine.

Fingerprints on face are optional....

Chocolate Chess Pie
1 9" pie crust

1 cup sugar
1 T flour
1/3 cup dry baking cocoa powder
2 eggs yolks
1 egg
3 T water
1 t distilled vinegar
2 sticks (1 cup) butter, melted

Mix all together until thickened and smooth. Pour into unbaked pie shell and bake at 350 degrees, until set, about 35-45 minutes. Cool thoroughly, 1 hour on a cooling rack, 1-2 hours in the refrigerator.

2 cups chocolate chips
1 cup whipping cream

Combine in a saucepan over low heat until smooth and thickened. Cool.

1 cup whipping cream
2 T confectioner's sugar

While ganache is cooling, whip the cream for topping. When soft peaks have formed, fold in sugar and continue whipping until stiff.

Layer the whipped topping over the cooled pie. Carefully pour warm (not hot) to touch ganache over the whipped topping. Chill another hour or so, until ganache is set.

Wow! Now I'm really excited for Thanksgiving feast! What dish are you most looking forward to eating this Thanksgiving?