Last month, Food & Wine (yes, another Food & Wine recipe.. I can’t help it!) featured a section on food inspired by The Help. Originally, we had a fantastic idea of throwing a mini-party and making all the recipes. That didn’t happen, because everybody’s so busy lately. I know, it’s summer, isn’t that crazy?
We decided on a chocolate pie (sans Minny’s special ingredient. If you don’t know what I’m talking about, read the book. Then see the movie!), for two reasons: 1, we both love chocolate and 2, I’m not sure if either of us would be able to stomach Crisco-fried chicken. No, that recipe’s for another day, when brothers and fathers are able to take part in food-blog sampling.
The pie was absolutely delicious, as one would expect a recipe combining pie and chocolate to be. We used the pie crust recipe from Food & Wine (featured in a previous post)–the really easy one, with only 3 ingredients (if you use salted butter). Remember that one? Yeah? Of course you do! And of course, no pie is complete without a dollop of fresh whipped cream. Georgia whipped that one up.. just some heavy cream, sugar, and vanilla. A tip when making whipped cream: I find it helpful to use a stainless steel bowl, and to stick that and the beaters in the freezer before whipping.
From Food & Wine, August 2011
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving
- Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
- Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.
- Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.