By Debra Kate Schafer
So you like pie, but you’re looking for something more than the fruit that comes with them. Trust me, you’re not alone. While people enjoy a slice of pie now and then, many would rather enjoy the flavors of a traditional cake instead. Nobody says you can’t have both!
With Thanksgiving right around the corner, there is no better time to whip up a dessert that would not only satisfy your craving for a delectable pie, but will surely please your apple-pie-loving friends and family as well.
- 3/4 cup of all-purpose flour
- 3 tablespoons of unsweetened cocoa powder
- 3 tablespoons of granulated sugar
- 1/2 teaspoon of espresso powder
- 1/4 teaspoon of kosher salt
- 6 tablespoons of unsalted butter (Melted)
- 1/2 teaspoon of vanilla extract
- 2/3 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 2 1/2 cup of whole milk
- 5 egg yolks
- 3 tablespoons of unsalted butter
- 1 tablespoon of vanilla extract
- Cocoa-Vanilla Swirl Whipped Cream
- 1 pint of fresh berries of your choice (Raspberries are a favorite!)
- Preheat the oven to 350° F.
- Whisk your flour, cocoa, sugar, espresso powder and salt together in a medium bowl.
- Add melted butter and vanilla extract and mix until evenly distributed.
- Gently press the dough over the bottom and up the sides of a 9-inch pie dish until flat and even all the way around.
- Prick the bottom and sides of the crust with a fork.
- Bake the crust for 13-16 minutes. Let cool completely.
- Meanwhile, whisk together your sugar, cornstarch and salt in a medium saucepan.
- Gradually pour in the milk while quickly whisking.
- Add the egg yolks into the liquid mixture and whisk until no yellow is evident.
- Stirring constantly with a spoon, warm the mixture over medium heat until it begins to simmer.
- Remove the pan from heat once simmering and scrape the sides before whisking again until smooth.
- Return the pan to the burner on a low-medium heat and whisk constantly for 45 seconds to one minute.
- Remove the pan from heat. Whisk the butter and vanilla extract until smooth.
- Pour the still-warm filling into the cooled crust.
- Smooth the top with an offset spatula or back of a spoon.
- Refrigerate the pie uncovered for at least 4 hours to set.
- Before serving, top with cold cocoa-vanilla swirl whipped cream and fresh berries of your choice.