Tag Archives: homemade pie

A Recipe For LOVE: Chocolate Pie

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Ullrich 448No lover this Valentine’s Day? No problem. If you make this chocolate pie, you will have a line of suitors at your door, red roses in hand. Homemade pie was my mother’s secret weapon in wooing my father to the marriage altar. If apple pie is that powerful, get ready to up the game with this pure chocolate poetry. I made 11 of these pies for my wedding reception, and everyone fell in love.

PS. This is vegan, gluten-free, somewhat raw, paleo, and fad-diet-of-the-moment approved, so you and the most finicky beau can partake without hesitation.

Simply follow this recipe for love:

Crust:

  • 2 C Walnuts
  • 6 Medjool Dates
  • 1 tsp Cinnamon
  • Dash salt

Process all ingredients in a food processor until grainy yet course and just sticking together. Sometimes I add a tablespoon or two of coconut oil when processing just to give the crust a bit more staying power. Press into a pie pan or springform pan. A 7″ springform provides a lovely final presentation.

Filling:

  • 1 C Coconut Cream (taken from a can of full-fat chilled coconut milk)
  • 3 oz Dark Chocolate (Theo 85% dark is the best!)
  • 1/4 C Coconut oil
  • 2 tsp Vanilla Extract
  • 1/2 C (about 8) Medjool Dates
  1. First, rewind to yesterday and put your can of full-fat coconut milk in the refrigerator. Overnight should do as well. I recommend Thai Kitchen or Native Forest brands. 2 small cans of the coconut cream work quite well also. No need to chill. I recommend having these on-hand anyway as your don’t-panic backup in case the coconut milk does not separate water from cream. The idea is to chill the coconut milk, making the cream harden, so you can merely pour the water (or scoop the cream) off the top.
  2. Once your coconut cream is sorted out, gently melt it along with the chocolate and coconut oil in a saucepan. Use very low heat to avoid burning the chocolate.
  3. Add the vanilla and remove from the heat.
  4. Add the dates to a food processor and pour in the melted ingredients. Process until perfectly smooth. I have had success with blending in my VitaMix and blending with my Kitchen Aid hand-held immersion blender as well.
  5. Pour the chocolate filling into the nut crust and chill in the refrigerator or freezer.
  6. Serve with Whipped Coconut Cream or homemade ice cream.

What are you waiting for? You’re definitely not getting any younger….

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By the way, I cannot take credit for this brilliant formula. It comes from Kelly Brozyna, also known as the Spunky Coconut. Check out her book for more chocolate-y ways to impress your sweetheart.

The Art of Pie

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10514509_10152977629692334_691534768753842063_nTruly delicious, homemade pie is hard to find, yet everyone loves it. Cookies and cakes abound, but why is pie so rare? The art of pie is daunting and elusive. But with a few key insights, even you can bring a superior pie to the table.

Primary pie rule: Make the pie from scratch — even the crust.

 

Amateur mistake number one is buying a pre-made crust from the grocery store. Store-bought crust leads to unremarkable results. Whether from laziness or intimidation, most people default to the grocery aisle to seek out a read-to-go pie shell because they don’t know the following key insights that I am going to share with you:

 

1. In general, a successful pie crust utilizes a 3:2:1 ratio of flour to fat to water. To increase the delicious factor, add a dash of salt.
Pro tip: Contrary to popular belief, sugar is actually not necessary in either sweet or savory pie crusts.

 

Vodka…this pie knows how to party

2. Use a food processor to combine cold butter into the dry ingredients. Process into a sand-like texture then add the wet ingredients. Process until the dough forms itself into a ball.
Now here’s what most people don’t know: substitute half the water for a 1:1 vodka-vinegar mixture. This reduces the gluten-forming factor that makes pie crust tough. Cold ingredients, as well as the use of vinegar & vodka, will help you achieve a delicate, flaky texture. Yeah… this pie knows how to party.

 

3. Roll one half of the dough ball out onto a floured surface using a rolling pin. Keep the second half cool in the refrigerator while you work. Flip and re-flour about halfway through.
Here’s where most people go wrong: They pick the crust up with their fingers to place it into the pie pan, and the dough tears. The pros avoid this mistake by using the rolling pin to transfer the dough into the pie pan. Simply roll the flattened dough up onto the rolling pin, then roll the dough out over your pie pan. This avoids rips, sadness, and tears.

 

4. Fill your pie shell with your filling of choice. Any good recipe will do. Most people focus on the filling, but they don’t realize that this accounts for only 20% of the deliciousness of the pie. True pie connoisseurs know that 80% of pie success comes from a flaky, tender, golden crust. Remember, it is the crust that takes your pie from merely good to majorly phenomenal.

 

5. Roll out the second half of the dough to create the top crust. Utilizing the rolling pin as before, transfer the dough and roll it out over the top of the pie. Trim the edges and seal the top and bottom crusts together to make a ridge.
Now take it up a notch: create a pretty, ruffled edge by using your fingertips to crimp. More specifically, pinch the dough ridge between the index finger of your left hand and the thumb & index finger of your right hand.

 

Congratulations! You are on your way to baking the best pie of your life, dazzling your family at the dinner table, wooing your lover, and turning enemies into friends. You now hold the keys to baking truly delicious, homemade pie.