The gateway to the worldThe gun in a trembling handWhere nature unmakes the boundaryThe pillar of myth still standsThe swan upon LedaOccupier upon ancient land
—Hozier
Another Pi(e) Day, come at last!
This one comes from the fount of my endless, eternal obsession with Hozier. I periodically go through phases where one of his songs goes on repeat for weeks and becomes a theme song of sorts. Lately, it’s been Swan Upon Leda, which is a hauntingly beautiful reinterpretation of that damnable myth.
So, I had to make it into pie.
This pie is a lovely, lush chocolate bomb — the base layer is a mocha chess pie, a simple, rich custard-like filling with a healthy kick of espresso, topped with a thick, milky layer of white chocolate ganache.
The top piece is painted with vodka and food coloring prior to baking, and is then gingerly transferred to the top of the pie.
Lately, I had been struggling with my pie doughs—leaky and leathery. As it turns out, I was rather underworking my dough, so there was an inadequate gluten network to hold in the butter. Though you want to be delicate and not destroy the large pieces of butter, a good, rough knead is an important part of making pie dough—just enough to bring it together into a shaggy ball.
And never be afraid to try again! Pie dough can sense fear. This one was crisp and buttery, held its shape, and had enough layers to nearly qualify as a rough puff. Hoorah!
Pi day, previously:
2024: pie-stel de nata
2023: double chocolate almond pie
2022: Klimt klemon pie
2021: lime and coconut pie
2020: toasted black sesame pie
2019: black bottom cherry pie
2018: brown butter smoked salted honey pie
2017: vegan campfire pie
2016: brûléed citrus and lime pie
Pie, previously:
2023: squash pie
2018: plum and frangipane pie
2017: perfect peach pie
2016: pumpkin meringue tart
2015: apple, pear, butterscotch, and cheddar pie
2015: fig, rosemary, and lemon tart
2014: coconut buttermilk chess pie
2014: peach slab pie
2014: American pie
2013: Pumpkin spice brown butter chocolate pecan pie
Mocha Chess Pie
makes 1 9″ pie
pie crust from Stella Parks
filling adapted from Southern Bite
ingredients:
1/2 recipe of Stella Parks’ pie dough (or if adding a decorative top, a full recipe)
21 grams (4 tablespoons) cocoa powder
300 grams (1 1/2 cups) sugar
21 grams (3 tablespoons) cornstarch
2 eggs
55 grams (4 tablespoons) unsalted butter
150 grams (5 ounces) evaporated milk
1 teaspoon vanilla extract
1 teaspoon espresso powder
for the white chocolate ganache:
336 grams (12 ounces) white chocolate, finely chopped
120 grams (1/2 cup) heavy cream
pinch salt
directions:
Remove dough from fridge and roll out to 1/4 inch thickness; place into 9-inch pie pan and fold the excess edges over and crimp as desired.
Dock all over with a fork and line with parchment paper.
Freeze for at least an hour and up to 10 days very well wrapped in foil and plastic wrap.
Preheat oven to 400 degrees F.
Fill lined pie shell with pie weights or dried beans.
Bake for 12 minutes, until lightly golden and set, then remove pie weights, dock in a few more places, and bake for 5 more minutes.
Meanwhile, make filling: whisk cocoa powder, sugar, and cornstarch together until all lumps are out.
Whisk eggs, evaporated milk, vanilla, and espresso powder together.
Melt the butter and quickly whisk into egg mixture.
Whisk wet ingredients into the dry very well, until no lumps remain.
Pour filling into hot crust and place back in oven.
Bake for 40-50 minutes, until center only slightly jiggles when shaken.
Allow to cool, then refrigerate at least 2 hours before adding the chocolate ganache, and up to overnight.
To make the white chocolate ganache, place chopped chocolate into a heatproof bowl.
Heat heavy cream and pinch of salt until simmering, then pour over chopped chocolate and allow to stand for 30 seconds.
Start stirring with a silicone spatula until all the chocolate is melted and the ganache is shiny and smooth.
Pour over cooled or chilled pie.
Allow to set for at least 4 hours in the fridge before serving.