Yesterday, I wore army green slacks (slacks!?) that are basically stretch pants. I wore them with my favorite gray v-neck. I obviously got dressed with plans to nap the day away. That’s just how I roll on Sundays.
Sometimes I keep it casual. Sometimes my pies keep it casual.
Don’t bother stressing out about keeping this crust a nice oval. Don’t worry if it looks like Wisconsin. Just think about eating a tasty pie. Because you see, the filling is made up of melted bittersweet chocolate, fluffy meringue, and a sprinkling of pecans. It bakes up into some sort of magical brownie-esque situation.
So just make this all casual-like. Keep it real and rustic. Eat it at a picnic table with your boo or just eat it standing over the cooling rack and high-five yourself and your pup, because this is goo-ood.
Casual Chocolate Pie
Recipe adapted from Better Homes and Gardens
- 3/4 cup all-purpose flour
- 1/4 t salt
- 1 t sugar
- 5 T cold unsalted butter
- 1-2 T ice water
- 6 oz. bittersweet chocolate, coarsely chopped
- 2 egg whites, at room temperature*
- 1/8 t cream of tartar
- 1/2 t vanilla
- 1/4 cup sugar
- 1/8 t salt
- 3/4 cup chopped pecans
*Run eggs under warm water if you forgot to set them out.
- Make the crust. Whisk together the flour, salt, and sugar. Cut the butter into the flour mixture until there are no pieces bigger than a pea. Drizzle cold water over mixture and mix until dough just comes together when pressed. Gather into a flat disk and wrap in plastic wrap. Chill for 20-30 minutes, or up to 3 days.
- Preheat your oven to 400°F.Roll dough out into a rough oval, about 1/8 inch thick. Transfer to a parchment lined baking sheet. Gently fold over the edges, without pressing, to form a rimmed crust. Bake for 10 minutes, or until light golden brown, but still not completely cooked.
- Meanwhile, melt the chocolate in the microwave for about 20 seconds or so until somewhat melted. Stir until melted completely. Set aside.
- In a small bowl beat egg whites, cream of tartar, and vanilla until soft peaks form. Slowly add sugar and salt. Beat until whites are stiff, but not dry. Pour pecans and chocolate over the whites and fold until uniform in color.
- Remove crust from the oven and reduce the oven temperature to 350°F. Dollop filling on crust, spreading until uniformly thick. Sprinkle with additional pecans. Bake for 10 minutes or until surface looks dry. Cool on the baking sheet. Transfer to a cutting board, slice, and serve.
Please Note: You can always use your favorite crust recipe or store bought pie crust for a single 9-inch pie instead of the crust recipe above.
Yay! Click HERE for a printable pdf of the recipe above.
The pajama jean of pie?