I am by no means a math geek. But geometry? That was the worst. Let’s just say that, once upon a time a long (long!) time ago… I got more than my fair share of homework “help” from a math-minded friend who happened to have geometry a period or two before me. It was not my proudest moment.
These days, I find there are better applications for geometry in my life. Enter Pi Day. March 14… 3/14… 3.14… aka π… 3.14159 26535 89793 23846 26433 83279 50288 41971 69399 37510… and a reason to make pie! I love math!
In honor of Pi Day, I decided to make a mini version of a Pioneer Woman classic… the Delicious! Chocolate Pie. It so happened that I had one of her Perfect Pie Crusts still in the freezer from the holidays, so I was able to make short work of this little project.
Short work… big, tasty results. It was all we could do to stay away from these little beauties. They were far to easy to just snag off the plate… no need for cutting a slice or grabbing a fork and a plate… it turns out portable pie is a very dangerous thing.
I had a little leftover filling, which I put into a couple of wine glasses… we found this application to be just a little too sweet for our liking and thought the crust really did a nice job of balancing out a bit of the richness. That’s not to say that we didn’t eat it anyway, though!
Now, be warned. This recipe does contain raw eggs. Therefore it’s important to use very fresh eggs that have no cracks and which have been properly refrigerated. It’s not recommended that people who are of an advanced age, who are under four, who are pregnant, or who have a compromised immune system partake of this recipe. Use your best judgment here and don’t eat anything that you consider to be unsafe.
Delicious! Chocolate Pie
(recipe courtesy of The Pioneer Woman)
2 sticks regular butter, softened
1 1/2 cups sugar
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla
1 baked pie shell
Beat butter and sugar together until light and fluffy, then mix in cooled melted chocolate. Add vanilla and mix. Turn the mixer to medium speed, then add in the four eggs, one at a time, mixing for 4 to 6 minutes after the addition of each egg. Scrape sides of bowl once during mixing. Pour into the cooled pie shell and refrigerate for at least two hours or overnight. Garnish with lightly sweetened, freshly whipped cream.
TO MAKE MINI PIES: Press pie dough into muffin tins and pre-bake as usual. Carefully remove from tin and fill, refrigerate and garnish as directed above.