Rustic Chocolate Pie

Servings : 10 

 

Ingredients

3/4 C flour
1/4 t salt
2 1/2 oz (5 T) cold butter
1 1/2 T - 2 T cold water [I used 2 T]

6 oz bittersweet or semisweet chocolate
2 egg whites at room temperature
1/8 t cream of tartar
1/4 C sugar
1/8 t salt
1/2 t vanilla
3/4 C chopped pecans or walnuts

Method

For the crust, toss together the flour and salt.  Cut the cold butter into small pieces and add to the flour, tossing to coat the butter thoroughly.  With a pastry blender or your fingers, incorporate the butter into the flour until you have some larger pieces the size of pine nuts and smaller pieces that resemble coarse bread crumbs.  Don't let the butter get too soft or blend completely into the flour.  Drizzle the cold water over the flour mixture.  Toss and mix just until moist enough to hold together when pressed. Turn out onto a piece of plastic wrap.  Gather and consolidate the dough into a flat disc.  Warp and refrigerate 30 minutes or up to 3 days.

Preheat oven to 400 degrees.

Unwrap the pastry dough and place on a floured piece of parchment or work surface.  Let it sit for a few minutes at room temperature until pliable enough to roll without cracking.  Roll the dough out to a 14" x 9" oval about an 1/8" thick.  Brush off excess flour.  If you didn't roll it out on parchment, fold the dough in half to transfer to a baking sheet lined with parchment or a silpat.  Unfold the dough and loosely roll up the edges to form a rimmed crust without pinching or pressing too firmly. 

Bake 10 - 12 minutes or until you see some browning.  The crust edge will still be a little raw inside.  Place on a wire rack.

Reduce the oven temperature to 350 degrees.

For the filling, chop the chocolate into small pieces and place in a heatproof bowl.  Place the bowl on top of a pan of barely simmering shallow water, making sure the bottom of the bowl isn't touching the water.  Stir until the chocolate is melted.  Remove from heat and set aside.

Beat egg whites with cream of tartar until opaque and soft peaks form.  Gradually add sugar and salt.  Beat until the whites form stiff peaks that are not dry, adding the vanilla in the last few seconds.  Fold the whipped egg whites into the melted chocolate until it is nearly blended.  Add the nuts and fold until there are no streaks. 

Dollop the filling onto the baked crust and spread evenly to the edges.  Bake for 10 minutes.  Cool on a wire rack.  Garnish the top with extra nuts and serve warm or cool.