But ironically [or not] I am very, very good at eating pie.
Pie is one of those things that are kind of perfect, like Ryan Gosling’s everything and fit-and-flare dresses — they just work for me, like some kind of serendipitous awesomeness. < and yes, I do realize I’m not making much sense.
First you have the crust — the end-all, be-all AWESOMENESS that, in my humble opinion, makes the pie. If you have a gnarly crust, your pie’s gonna be subpar. And no one wants a shitpie, amiriiiighhtt? But the perfect crust — something buttery, flaky and tender, but not so tender that your slice completely disintegrates upon leaving the dish. It’s gotta be stable enough to hold that filling, muted enough so the filling stands out, but also complement the wide assortment of potential pie fillings there are: cream pies, fruit pies, chocolate pies, brownie pies… the list goes on, obviously.
And then the filling: the myriad of possibilities, as I just mentioned. For today’s pie — celebrating none other than Pi Day (or 3/14 for those of you who needed a reminder… or 3.14 for those who still didn’t get it… or 3.14159 for those who haven’t had math in awhile) — I filled my fave crust with the most decadent combination I could think of: chocolate truffle brownies. Because while brownie pie is good, truffle brownie pie is better. It’s the Rachel to my Ryan, the lemon to my raspberry, the Betsey to my Johnson — wait, that one sounded weird.. but you get my drift.
One bite of this pie and you’ll instantly be transported to a magical world where chocolate grows on trees, fat children named Augustus swim in seas of fudge and where lollipops sprout from the coconut grass like wildflowers. Or, ya know, it’ll just taste really, really good.
Either way, you totally need to whip this bad boy up. It’s sinful, indulgent and oh-so-rich, but worth every single fudgy bite! Top it with ice cream if you’re feeling extra saucy.
*recipe from Babble
- 1 refrigerated pie crust, room temperature (or you may use your own favorite homemade recipe)
- 7 eggs, room temperature
- 1 cup high-quality unsweetened cocoa powder
- 1 & ½ cups white sugar (I like using Zulka brand)
- 2 Tbsp vanilla extract
- Powdered sugar, for sifting on top
- Preheat oven to 400 degrees F. Liberally grease a 9" pie dish with cooking spray. Unroll the pie crust into a flat layer and gently press it into the prepared pie dish. Crimp the edges however you wish and set the pie crust aside.
- In a large bowl, whisk together the eggs, cocoa, sugar and vanilla until fully combined. The mixture will be glossy and beautiful! Once combined, pour the mixture evenly into the prepared pie crust.
- Bake the pie for approx. 40-45 minutes or until the crust is lightly golden brown and the center is just about set -- if it is slightly jiggly, that's okay as it will continue to set up as it cools. Do not over-bake. You MAY need to tent the edges of the crust with a pie shield or foil mid-way through baking to prevent the crust from cooking too quickly. Cool the pie completely.
- Once cooled, dust with powdered sugar and cut into wedges. Serve topped with vanilla bean ice cream and fudge sauce if you'd like!
When it comes to chocolate, I’ve said it before and I’ll say it again — I’m not a huge fan. I’m a vanilla girl myself, and only enjoy chocolate sparingly. But when I want chocolate, I go big or go home. I’m talking huge, towering slices of cake layered with fudgy ganache or thick, molten lava brownies. This Brownie Truffle Pie came in at a perfect time when my chocoholic craving was at high-tide! I’m sure you will love the soft, fudgy texture of the pie and the rich, sumptuous flavor of the brownie truffle filling. I certainly did! 🙂
Have a fantastical day, and enjoy yourself your Pi Friday!!