This is the best pie I have ever tasted.

(So far.)

I made Pie 14.0 in my sunny kitchen yesterday morning. I started at 8 am and didn’t take a taste until 7:30 pm. I found her on page 83 of the Sugar Butter Flour cookbook.

It only took two trips to the store to buy all the ingredients. Two trips are annoying, but they were both during my 2-hour Friday evening commute, and together they extended my commute to 3 hours, but what’s an hour in a long work week in the 7th week of a semester that’s blowing by like a typhoon?

I awoke yesterday before the sun. Weekends cannot dent my internal clock during the semester. My brain snaps awake and wonders what it forgot to do. My first thought was pie. My second thought was coffee. Instantly I stopped worrying about the tortuous mess we are in and set my brain on bake. This is my self-soothe. Let me share it with you, at least in words and pictures, if not in the hug it brought me to bake and taste.

The crumb crust called for chocolate wafers and both stores did not sell any. I used chocolate graham crackers because, obviously, I’m a genius.

Instead of my normal crumble technique with a Ziploc bag and a rolling pin, I slammed a whole pack of crackers on the counter and then squeezed them with my bare hands around the throat until they were pulverized. Like I said, I’m a(n angry) genius.

While the crumb crust chilled and baked and cooled (an hour process, at least) I tackled the strawberries. First, I hulled all the strawberries as directed. Then, I crushed five of them with a fork until they were mush and put them in the fridge. Next, I melted chocolate chips with a secret ingredient in the microwave at reduced power for many, many cycles of 30 seconds. I stirred until glossy. I did not lick my fingers.

And then I was momentarily stumped by the directions “Holding the berries by the stem end, dip them one at a time into the bowl.” The stem end was obvious, but the stem for holding was gone, hulled away by the genius. That made the task tricky. How the –bleep- to hold the stemless berries while dipping? Needless to say, the genius got quite sticky. Yet, still she did not lick her fingers.

Here I am! Back from third-person-land, a blackhole that tried to suck me in. Anyway, almost half of the melted chocolate was left over after the strawberry-dipping. I considered re-dipping them. Then I considered eating it all with a spoon. (No, Laura!) And then I poured it all onto waxed paper to harden and save for another pie.

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I was delighted by the next step. I snuck some strawberry preserves from the fridge and added a secret ingredient. I spread the mush onto the bottom of the crust and put her back in the fridge so I could attack the filling.

I forgot to mention the formal name of this pie: “Jenna’s Devil’s Food Chocolate Oasis Pie.” The filling needs some separated eggs, a LOT of milk, the magic of cornstarch, and bittersweet chocolate. There is boiling and whisking and sieving involved. It was all too complicated to describe and almost beyond the ability of this baking genius. The hardest parts required three hands. Like the pouring of the massive quantity of milk in a “slow steady steam” while whisking (and holding the handle of the pan). And the pouring of the heavy hot chocolate concoction through a sieve while pressing with a spatula. I only swore a little. Most of the chocolate I spilled has been found and wiped up.

The hot chocolate concoction had to be cooled to room temperature under a buttered wax paper in a glass bowl. The cooling took 2.5 hours. The buttered wax paper was the butter wrapper. What? It’s clean on the inside and it was already buttered.

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I eversocarefully dumped the filling over the surprise strawberry layer in the crust and got to work on the topping (5 hours later). In the meantime I napped and watched football. The chocolate filling had to cool for half a day. Eventually I got to the topping.

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After a dozen pies, I’m finally pretty good at whipping cream. I folded in another secret ingredient (listen, if you want to know the secrets, you have to buy the cookbook) and spread the deliciousness over the chocolate. Then I pressed on the huge chocolate covered strawberries and Pie 14.0 was complete in all her splendor.

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I ate just a tiny sliver (what? I’m on diet again, ok?) and almost groaned at the light and fluffy combination of strawberry/chocolate/whipped cream/crunchy crust in my mouth. This was the best pie I’ve ever tasted. Yet. There’s a lot left if you want to come by for a slice.

 

 

 

 

 

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