I have posted the spoiler yesterday about how I was so excited in joining the cooking challenge held by Two Little Chefettes. I spent days to find the perfect recipe that has chocolate chip in it because the theme of this month’s challenge is Chocolate Chip. I thought of making something different. Obviously when someone hear chocolate chip most likely it would be referred to chocolate cookie or muffin. I didn’t rule out the possibility of doing cookies or muffins but I decided that it would be my last option if after couple of days I couldn’t come up with better idea.
So after leaving my chocolate chips in fridge for days, I finally found the recipes that fit me in every angle. Before I go on to the process I want you all to know that the following pie is inspired by two things:
1. The chocolate chip theme that thrown by Two Little Chefettes (of course!)
2. Minny Jackson’s famous chocolate pie ( you can see it on The Help). Seriously it looks so good. We were watching something else two days after we watched The Help and suddenly my husband asked where we could get that pie like in The Help. We were like drooling.
Since I don’t have the 9 inch pie dish, I decided to make mini pie using my new muffin dish. Before the rock and roll begun there is one thing I need to prepare, the most important thing in baking: measuring spoon and cups!
First, I made the Pie Crust. The original recipe is from Allrecipes.com. It’s very simple and easy with basic ingredients of only all purpose flour, salt, shortening and water.
2 cups all purpose flour
1 tsp salt
1 cup shortening (I used Mazola)
1/2 cup water
2. Divide into two big ball, wrap in plastic wrapper and put in fridge for at least 4 hours or over night (I only put mine about 2 hours and so)
We’ll get back to these two balls later.
Second, I made the Chocolate Filling. I found the recipe at Tasty Kitchen, the most delicious, simple and easy chocolate filling. I just modified it a bit by adding chocolate chip.
1 1/4 cup granulated sugar
3 1/2 tbsp coco powder ( I didn’t have this so I got creative by using Milo chocolate powder doubled the original measure)
2 whole eggs
5 oz milk ( I used skim milk)
1/2 butter, melted
A handful of Chocolate Chips (used later)
1. Whisk the sugar and chocolate powder to fluff and combined using wire whisker.
2. Add eggs in the mixture
3. Add milk and lastly add the butter
Now let’s get back to the two pie dough that I have kept in the fridge.
1. Take pie crust dough out and rolled. Put it in the pie dish (I used muffin dish).
2. Pre-heat the oven to 190 degree celsius.
3. Fill the pie crust with the chocolate filling and then baked for 50 minutes or until the crust turn golden. At half way, I took them out, sprinkled the chocolate chip and then put them again in the oven.
4. Remove the dish from the oven, put it on a rack and let it cool for about 10 minutes.
When I rolled the pie crust on the muffin dish I didn’t really put them neatly like the other pies you would see in cake shop. I just put them like that, rough and patches. That’s why I call it Rock n Roll.
After cooled I scraped them out carefully, placed them in an air tight container and then put them in the fridge. This pie is best served chilled!
This post is submitted for Two Little Chefettes Cooking Challenge: Chocolate Chip 2012. Click on the button below to see further detail.