Book Cookin’ Thursday #7 (Or Not): Regular Chocolate Pie

So, heres the thing. I had a plan for the last week to make a chocolate pie using a recipe LOOSELY derived from “Minnys’ Chocolate Pie” (also known as “Revenge Pie” and “Eat my Shit” Pie) from Kathryn Stocketts’ “The Help”. The recipe and the book sat on my desk for a week, I just could not get motivated to make this pie or write this post. For those of you not familiar with the book (shame on you!), it takes place in 1962 Mississippi, and is the story of a white, privileged, 22-year old who sets out to write the story of black Mississippi housemaids and the prejudice they endure. It is a fantastic book and everyone should read it. There is also a movie, which is actually very good if you’re not the reading sort (double shame!)

But about this pie. Minny, one of the maids, gets her revenge on her very cruel former boss by baking her a very special chocolate pie. I had intended to make a similar pie (without the special ingredient), but I just couldn’t do it. Even knowing that my pie would be a simple chocolate pie, my stomach churned at the very thought of a replica revenge pie. So not only is it not Thursday, this is NOT a recipe from a book.

This is my recipe for regular chocolate pie. Regular. Chocolate. Pie.

1 packaged pie dough crust, such as Pillsbury How much do I love when recipes call for something pre-made? A lot. That’s how much.
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
1. Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively Oh sure, “decorative”.

2. 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. I have no pie weights. If you also have no pie-baking accessories from 1872, just bake it and squish it down if it starts to puff up.

3. Wine. From now on, step 3 will always be wine.

4. Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.

5. 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.

6.Cover the crust with strips of foil halfway through baking.No

7. Transfer the pie to a rack and let cool completely (somewhat. Then realize that cooling is what keeps the pie from being liquid. Let it cool completely in the fridge, and cover your mistakes with whipped cream.) before cutting into wedges. Serve with whipped cream.

Verdict: Extremely sweet. See-through-time kind of sweet. But pretty tasty, especially with copious amounts of whipped cream!



One thought on “Book Cookin’ Thursday #7 (Or Not): Regular Chocolate Pie

  1. chellerobb84

    I don’t care how many years we have known each other or how much I trust you, if you ever try to feed me this revenge pie I will throw it in your face…Watching you eat a bite first is not good enough either, I wouldn’t put it past you for one moment to eat your own “special ingredient” just to watch someone else eat it! Shame on you!!

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