You guys, it is Monday again…I feel like I was just looking forward to a darn weekend and here it is over and I am dragging myself towards another week, that is brimming with work and while I am grateful for it, it leads me to just crave Saturday morning where there is no angry alarm clock interrupting my sleep with the startling force of a steam engine.
But we are not newbies to this whole Monday deal. We come armed. Some of us show up with a full 8 hours of rest, a full belly, all the while double fisting caffeine. I see that game, especially the caffeine bit…and I bet it works wonders for battling a Monday morning. I however prefer pie.
Pie so rich and full of butter that it gave me heartburn after the third bite. A pie that, when taken into share with my co-workers, was gone before noon, meaning most of us had it for either breakfast or as second breakfast. A pie, where the crust was made from leftover Candy Cane Joe-Joes and when paired with my 3rd (or 5th?) cup of coffee made me think it was still Christmas and all things were jolly and bright.
Decadent with the ability to transport …screw sleep, pass the pie.
Build from the bottom up. All materials at the ready…butter, cookie crumbs (Candy Cane Joe-Joes are not necessary but greatly appreciated), and a touch of sugar.
Butter, eggs, vanilla, chocolate and sugar is the entire filling. Let’s talk a bit about the eggs though…use the freshest and highest of quality as we aren’t going to cook this pie. That is right, raw eggs. And while some of us are leery of uncooked eggs, I believe that as long as they are fresh and stored properly, then I have a greater chance of getting hit by a bus than stricken with salmonella poisoning. And since I have eaten more cookie dough in my life than actually baked cookies, my fear of uncooked eggs is pretty slim. However, I understand if you are leery and you have every right to be so, therefore I did a bit of research and pasteurized eggs may be a suitable swap.
It is a little bit like magic.
I couldn’t wait for the cream to whip before I tested. That is right. I couldn’t wait a mere 2 minutes…
Don’t worry, I had another slice once the whipped cream was slathered.
- 1+1/2 Cup Cookie Crumbs – chocolate or otherwise
- 2 Tablespoons Sugar
- pinch of salt
- 5 Tablespoons unsalted butter, melted
- 1+1/2 Sticks unsalted butter, room temperature
- 1 cup sugar
- 3 ounces unsweetened chocolate, melted and cooled
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream or whipping cream
- 1 Tablespoon sugar
- Chocolate Shavings – optional but pretty
- Preheat oven to 350F.
- In a medium bowl, use a fork to mix together cookie crumbs, sugar, salt. Stir in melted butter. Pour into a 9 inch standard pie dish and evenly press crumbs across the base and up the sides of the pie dish. Place in preheated oven and let bake for 10 minutes. Remove from oven and let cool COMPLETELY before filling.
- In a large mixing bowl, beat together butter and sugar until light in color and fluffy. Continue beating and drizzle in melted chocolate.
- Add eggs one at a time, beating a whole 5 minutes between each addition. Remember to scrape down the sides of the bowl, as well.
- Beat in vanilla.
- Evenly spread chocolate filling into a cooled prepared crust. Place pie in fridge for at least 6 hours to fully chill.
- Once fully chilled, prepare whipped cream topping. Combine heavy cream and sugar in a medium mixing bowl, and beat until soft peaks are formed. Dollop onto pie and smooth with spatula. Top with chocolate shavings (take a vegetable peeler to a chocolate bar). Store in fridge.
* I made this using all unsweetened and then again with 1 ounce unsweetened/2 ounces 60% cacao(bittersweet) . I wouldn’t recommend going completely all bittersweet as it will be much too sweet.
* Adapted from Smitten Kitchen Cookbook but she states it was originally adapted from here.
* I plan on using peanut butter cookies as the crust next go around.