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Topic: Chocolat Pie anyone? (incl. recipe)  (Read 3056 times)
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morrigan_le_faye
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« on: March 22, 2009 05:21:15 AM »

One of my friends had her housewarming party yesterday and I took this for a reason to bake this very yummy choco pie. It tasted delicious and it was all gone in a very short time...  Grin
I had some dough left to make the small pie whitch I gave to my mom.



while backing..



yummy.....

« Last Edit: March 22, 2009 12:50:43 PM by morrigan_le_faye » THIS ROCKS   Logged

schnerby
« Reply #1 on: March 22, 2009 05:48:25 AM »

That's just too yummy looking!

Unfortunately I don't have an oven. They aren't real common my way...

Can you PM me a slice?  Grin
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« Reply #2 on: March 22, 2009 06:38:54 AM »

Interesting!  I don't think I've seen a chocolate pie that baked in the oven.  Mine is a pudding pie (bake the crust, make the filling, pour into crust, refrigerate).  What's the consistency of the filling? Is it like the pudding pie, or more like a brownie pie, or something else altogether?
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« Reply #3 on: March 22, 2009 07:39:45 AM »

That is the most delicious looking pie I've ever laid eyes on. o,o
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karabananas
« Reply #4 on: March 22, 2009 09:21:00 AM »

any chance of you sharing the recipe because that looks delicious  Grin
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« Reply #5 on: March 22, 2009 12:50:05 PM »

It was a little time-consuming to make it: first I baked the crust, then made the filling, put it in the crust, baked again, waited until it has cooled down and then put the whipped cream on it.

Recipe:

dough:
225 gr. flour
2 tbs. cocoa
150 gr. butter (plus a little more to grease the cake pan)
25 gr. icing sugar
2 tbs. cold water

make a smooth dough, cover it and put it in the fridge for 15 min.
Preheat oven on 190 degree (Celsius, not Fahrenheit! Wink )
Bake crust for 15 min (I put backing paper and chickpeas on it, so it wouldn't rise up)

filling:

175 gr. butter
350 gr. brown sugar
4 eggs
4 tbs. cocoa
150 gr. dark chocolate ( I used 70% cacao)
300 gr. whipped cream
1 teasp. chocolate syrup

melt the cocolat, mix butter and sugar, put eggs, cream and cocoa in, then the melted chocolate
put this into the prepacked crust and bake again for 45 min on 160 degrees
Let pie cool down, the put 450 gr. whipped cream on it and add some chocolate chipping.
Voila!  Grin Enjoy!
« Last Edit: March 22, 2009 12:53:23 PM by morrigan_le_faye » THIS ROCKS   Logged

McJulie-O
« Reply #6 on: March 22, 2009 06:19:20 PM »

It was a little time-consuming to make it: first I baked the crust, then made the filling, put it in the crust, baked again, waited until it has cooled down and then put the whipped cream on it.

Recipe:

dough:
225 gr. flour  = 8 oz= 0.5 lb
2 tbs. cocoa = 2 T
150 gr. butter (plus a little more to grease the cake pan) = 5 oz
25 gr. icing sugar = slt less than 1 oz
2 tbs. cold water = 2 T

make a smooth dough, cover it and put it in the fridge for 15 min.
Preheat oven on 190 degree (Celsius, not Fahrenheit! Wink ) = 375 degree Fahrenheit
Bake crust for 15 min (I put backing paper and chickpeas on it, so it wouldn't rise up)

filling:

175 gr. butter ]= slt more than 6 oz
350 gr. brown sugar = ~12.5 oz
4 eggs
4 tbs. cocoa
150 gr. dark chocolate ( I used 70% cacao) = 5 oz
300 gr. whipped cream = ~10.8 oz
1 teasp. chocolate syrup

melt the cocolat, mix butter and sugar, put eggs, cream and cocoa in, then the melted chocolate
put this into the prepacked crust and bake again for 45 min on 160 degrees (315 F)
Let pie cool down, the put 450 gr. (16 oz=1 lb) whipped cream on it and add some chocolate chipping.
Voila!  Grin Enjoy!



I hope these equivalents are close!
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« Reply #7 on: March 22, 2009 07:28:34 PM »

wow.  that looks crazy good.   Shocked
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« Reply #8 on: March 22, 2009 10:20:25 PM »




[/quote]
I hope these equivalents are close!
[/quote]

Thanks! Didn't know how to change into the other system...
« Last Edit: March 22, 2009 10:21:35 PM by morrigan_le_faye » THIS ROCKS   Logged

karabananas
« Reply #9 on: March 23, 2009 03:23:19 AM »

awesome! thanks for the recipe, i'm gonna have to try it soon!  Cheesy
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« Reply #10 on: March 23, 2009 11:45:34 AM »




I hope these equivalents are close!
[/quote]

Thanks! Didn't know how to change into the other system...
[/quote]

Generally speaking, almost all cooks in the US measure dry ingredients by VOLUME, as measured in Cups, and shortening and butter are usually in Cups but easily translate to weight (1 lb of butter= 4 sticks = 2 Cups, so 1 Cup of butter is half a pound, and 2 sticks) Many of us have liquid measuring cups which measure in both Cups AND milliliters, but I happen to have a scale that I can measure the weight of ingredients....

With favorite recipes in metric measurements, I just weigh out the amount, and then figure out what the "Cup-page" measurement is and then write it down right into the recipe, so I don't have to do it every time. Purists shudder at how "off" some measurements can be, depending on whether the flour is whole wheat or even sifted, but I try not to let it bother me.  Roll Eyes The temperatures, I had to look up.
« Last Edit: March 24, 2009 05:42:58 AM by McJulie-O » THIS ROCKS   Logged
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« Reply #11 on: March 23, 2009 06:34:02 PM »

looks awesome - question though - is icing sugar same a confectioners sugar?   
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« Reply #12 on: March 23, 2009 08:46:53 PM »

yum!   I bookmarked so I can indulge later.  Thank you so much for the recipe! Kiss
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« Reply #13 on: March 25, 2009 04:15:59 PM »

Oh wow... that looks really good.  Smiley  I think I'll have to give this recipe a try.
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« Reply #14 on: June 25, 2010 04:58:17 PM »

wow this looks amazing, i have to try it>
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« Reply #15 on: June 25, 2010 05:51:54 PM »

I think I just gained 5 lbs looking at the pictures of this pie! *drool!*

Growing up, my mom always baked her chocolate pies. Smiley
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