It’s Pi(e) Day, it’s a snow day… it’s like Mother Nature got on board and gave us a celebratory day at home to stuff our faces with pie. Thanks, Mother Nature! Now onto the pie. I was looking through my Milk Bar cookbook and my gosh it’s hard to make a decision on which recipe to try first. They are sound amazing. I cannot recommend this book enough if you are looking for something creative and delicious. So, Brownie Pie. What I loved about this was how absolutely easy it was to put together. The filling, while has all of the resemblance of a brownie was not as dense. It was absolutely pleasant and had wonderful flavor. My son, who is rather picky with what he eats requested more “brownie” yesterday. I highly recommend adding this to your list of pies to make.
For some local love, I absolutely had to share some local love. Florence Pie Bar is a little gem I found and visited during the winter. This place….. it’s like a little slice of heaven. The inside is fun, everyone who works there is so nice and super helpful. The sell slices, full pies, and a bunch of other treats. If I could have stayed there all day, I would have. I highly recommend to any Western Mass locals (or anyone visiting Western Mass) that you check it out.
Note, this post is not sponsored by Florence Pie Bar and the opinions are my own. I simply love this place and had to share!
March 14, 2017
For the crust
- 1 1/2 cup graham cracker crumbs
- 1/4 cup milk powder
- 2 tbsp. sugar
- 3/4 tsp. salt
- 4 tbsp. melted butter
- 1/4 cup heavy cream
For the pie
- For the crust, toss the graham cracker crumbs, milk powder, sugar and salt, with your hands, in a medium bowl.
- Whisk together the melted butter and heavy cream. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold shape if squeezed together lightly in the palm of your hand. If it's not coming together, add 1 - 1 1/2 Tbsp more of melted butter.
- For the pie, heat the over to 350 degrees. Dump 1 1/4 cup graham cracker crust into a 10 inch pie dish and work into the pie tin. The crumbs should cover the bottom and reach at least half way up the dish. Reserve the remaining 1/4 c. of graham cracker crumbs for the pie mixture.
- Place the butter and chocolate into a microwave safe dish heat on low for about 30-50 seconds. I melted them together on the stove top. If you do this, watch the mixture closely so it does not over cook. The mixture should be glossy and smooth.
- Combine the eggs and sugar to the bowl of an electric mixture, fitted with the whisk attachment. Beat together for about 4 minutes. The mixture should be fluffy and a pale yellow and should reach the ribbon state. To check this, remove the whisk attachment dunk into the mixture and move back and forth. The mixture should have thickened and silky ribbons should appear and disappear into the batter. If you do not see this, mix for another minute until this happens.
- Replace the whisk with the paddle attachment and add the chocolate mixture to the bowl. Stir together on low, increasing the speed to medium for about one minute. The mixture should be one homogeneous brown batter. If there are any streaks, continue to mix until they disappear.
- Add the flour, cocoa, and salt to the batter. Mix on low for about 60 seconds. There should be no clumps of dry ingredients. If you see any clumps in the mixture, continue to mix until they disappear.
- Stream in the heavy cream on low. Mix until the batter loosened up and the white streaks have fully mixed in.
- Remove the bowl from the mixture and mix in the graham cracker crumbs. With a spatula pour the mixture into the pie crust.
- Place the pie on a baking sheet and bake until the center is set, abut 25 minutes. If the center is still gooey, cook for an additional 5 minutes. Here, my crust started to darken quickly, so I placed foil over the top and continued to bake.
- Place pie on a cooling rack. The pie will keep fresh in the fridge for up to 1 week or in the freezer for up to 2 weeks.
This recipe is from Momofuku Milk Bar