Wednesday, November 16, 2011

Another Night Of Pie-Making

Lately I’ve been obsessed with making pies. There's something so relaxing about hanging out in a warm kitchen on a cold, dark day, with the smell of vanilla and butter in the air. Last night I tried my hand at a chocolate chess pie (courtesy of a woman named Betty Thomason), which is basically the easiest pie to make in the world. Luckily the only thing I had to buy was the pie crust (shh, store bought), and the whole process took less than an hour.

*Recipe courtesy of southern pies

What you’ll need

  • pastry for a 9-inch single crust pie
  • 1/2 cup butter
  • 1 square(1 ounce) unsweetened chocolate (note: all i had was semi-sweet chocolate chips and they worked out just fine. just be sure to measure out two tablespoons, equivalent to 1 oz)
  • 1 cup sugar
  • 2 eggs, beaten well
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Heat the oven to 325 degrees F. Line a 9-inch pie pan with crust and press the crust into the pan Cover with plastic wrap and refrigerate until needed.

Combine the butter and chocolate in a small saucepan over medium heat (note: I would suggest heating the butter and chocolate in a heat-safe bowl over a pot of simmering water.. otherwise your chocolate & butter could/will probably burn.. not fun). Cook, stirring often, until the chocolate and butter melt and they end up looking like a saucy consistency, 5 to 7 minutes. Remove from the heat, add the sugar and stir well. (You will notice at this point the chocolate/butter will get thicker). Add the eggs, vanilla, and salt, and stir to combine everything evenly.

Pour the filling into the chilled crust and place the pie on the bottom shelf of the oven. Bake until the pie is well browned, 35 to 45 minutes.

Place the pie on a cooling rack and let it cool for at least 10 minutes. Serve warm or at room temperature (I would suggest room temp)

I can’t go without mentioning my lovely apron from my favorite store anthropologie

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