New Year's Resolution Pie
Happy New Year! Tomorrow is the day when we are all super motivated to start the year off right and for many of us that will include removing a few things from our diet. But since that is tomorrow, and today is still today, you still have time to make a delicious dessert full of all the sugar, chocolate and coffee you'll be cutting out of your life until January 5th. I mean next year.
This is a spiced chocolate pie with an espresso whipped cream topping. It was inspired by the Mexican Chocolate Pie at The Pie Hole. Have you been there? So so good. It's a little different but yummy and I really hope you enjoy it! Our ethically sourced party animals for this recipe are pictured above and you can find them at most Whole Foods Markets!
1 baked graham cracker pie crust (you can buy one or use this recipe)
1 8oz bag dark chocolate chips
2/3 cup of heavy whipping cream
1 tablespoon brown sugar
1 heaping teaspoon cinnamon
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper (you can ditch this if you don't like it, I actually only used 2 shakes, but since 'shake' isn't a standard form of measurement I wrote 1/8 tsp.)
1 1/4 cup heavy cream
2/3 cup of powdered sugar
1 tsp. vanilla
1/2 tbsp. very fine ground (like for espresso) coffee beans
Place heavy cream, chocolate chips and brown sugar in a saucepan. Stir continuously over very low heat. Don't try and rush this part. The extra minute of stirring is worth not having burnt chocolate and curdled cream. Also, the brown sugar needs ample time to melt so its not gritty.
Once fully melted add spices and continue to stir until fully incorporated.
Turn off heat but leave pan on stove to keep warm. Add 1 egg and stir, stir, stir as fast as you can without splashing everything out of the sides. The chocolate will be hot enough to 'cook' the egg so if you don't stir you'll have little bits of cooked egg and it won't fully incorporate. Stir for about 1 minute.
Pour chocolate over graham cracker crust and place in fridge for 2 hours until fully cooled. If you're like me and always in a rush you can cheat a little and stick it in the freezer for 45 minutes but it's just better for the consistency to let it cool over time in the fridge.
Once the chocolate layer has completely cooled you can make your topping.
Pour heavy cream into mixing bowl and beat on high with electric mixer. You can do this with a wisk by hand if you are strong or bored or desperate. Once it starts to thicken a little, add your vanilla. Once peaks begin to form add your powdered sugar. Finally, once the sugar is all mixed in, add the coffee grounds and mix until just incorporated.
Scoop the cream layer out onto the chocolate layer and let it all chill together in the fridge for at least 15 minutes before serving. Keep the pie in the fridge until about 5 minutes before you're ready to serve.There you have it!
This is a crazy decadent pie so you'll want to cut into at least 12 pieces. If you're not a big fan of dark chocolate I'd suggest substituting the dark chocolate for semi-sweet. Also, if you and all your pie-mates like coffee go ahead and add a full tablespoon of ground coffee to the cream layer. Paired with the spiced chocolate it is really perfect.
Whatever you do tonight I hope you enjoy celebrating in a way that brings meaning as you reflect back and hope as you look forward. 2015 is gonna be a good one!
This post is presented in collaboration with our friends at Whole Foods Market in Brentwood.