Recipe: Oscar-Worthy Chocolate Pie

I made this last weekend for a friend’s ‘Oscar Night’ party – it was inspired (but not completely, you’ll be happy to hear) by the pie that was baked by Octavia Spencer’s character in the nominated movie, ‘The Help’.

I can assure you that this Oscar-worthy chocolate pie will be infinitely more delicious than hers. The crust is made almost entirely from ground almonds, which beats regular pastry in my opinion (try using this crust for a glazed plum, pear or cherry tart).

And, as with most of the recipes I post here, it’s criminally easy to assemble. You’ll need a rolling pin, though. Every home should have one…!

Chocolate Pie with an Almond Crust

Chocolate Pie with an Almond Crust

CHOCOLATE PIE

(Serves six to eight)

Ingredients:

For the crust …

6 oz (170g) ground blanched almonds

2 oz (57g) fine white sugar

1 egg white

For the filling …

½ pt (284ml) whipping/single cream

8 oz (227g) semisweet or bittersweet chocolate, chopped

½ pt (284ml) of heavy/double cream

1 tablespoon of dark rum

1 tablespoon of powdered/icing sugar

Shaved chocolate and/or toasted flaked almonds to decorate

Action:

Preheat the oven to 350F (180C)

Mix the crust ingredients to a still paste and chill it for 30 mins. Roll out on a floured surface (or between two pieces of cling film) and fit into a 9 inch loose-based tart tin. If it breaks apart, just push it into place.

Bake blind (no need to weigh it down or stab it with a fork) for 20-25 minutes, or until a light golden color – cool completely.

In a bowl over a pan of barely simmering water, combine the whipping/single cream and chocolate –stir until melted. Make sure the bottom of the bowl doesn’t come into contact with the water.

Cool quickly then whisk it until you have a foamy bulk; pour this into the crust and chill the pie in the fridge.

Whip the heavy cream together with the powdered sugar and rum until soft peaks form; smother the pie with the cream and finish with some lightly toasted flaked almonds, grated or shaved chocolate – or both.

It keeps well in the fridge for a few days, not that it will last that long.

About edibletcetera

I'm a passionate foodie who cooks, photographs, eats - then writes about it; an occasional restaurant critic; former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Desserts, Gluten Free Desserts. Bookmark the permalink.

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