{ Caramelized Plums & Chocolate Pie }

Posted by on October 5, 2012 at 6:22 am.

Not that there is ever a time of year when I DON’T like a chocolate chess pie, the official season of chess is upon us once more. As a nip fills the air my mind starts to wander to the rich, decadent pie that has such a hold on my heart. Every year I make the same pie, but sometimes I like to throw in a little twist. And since I know you all love a chocolate chess as much as I do, I hope you don’t me sharing these additions to an old favorite.

Recently we were invited over for dinner by new friends, Katie & Michael. We met Katie and Michael through our recent video work with BeerGivr, and are so glad we’ve gotten to know them over the past few months. They’re the type of friends that make us question our decision to leave Baltimore– we seem to meet more amazing people here every day. Over dinner we talked about ourselves, work, politics, religion, and everything else. This pie became the rich and slowly eaten backdrop to a wonderful evening.

Caramelized Plums & Chocolate Pie

Pie Dough:

2 1/2 cups flour

2 tbsp sugar

1 tsp salt

1/4 cup shortening

1/2 cup butter

1/2 cup ice water

Filling:

1 cup chocolate chips

1 stick melted butter

1 tsp vanilla

1/2 cup flour

1/2 cup white sugar

1/2 cup brown sugar

2 eggs, beaten

topping:

6-8 Italian plums

2 tbsp butter

2 tbsp brown sugar

Start with your pie dough.  Sift dry ingredients.  Using your hands, work in shortening.  Cube butter and work it in.  Continue to blend until the consistency is that of course cornmeal.  Stir in the water, a little at a time until your dough forms a ball.  Divide in half.  Wrap each half in plastic wrap and refrigerate for at least 1 hour.

Pour hot butter over chocolate chips and stir until fully incorporated.  Whisk together remaining ingredients and add to chocolate.

Remove half of the dough from the fridge.  Roll it out on a floured, non-stick surface (like a sil-pat).  Roll it out so it is 1 foot x 1 foot wide and 1/4″ thick.  Drape the crust over the rolling pin and transfer it to the pie dish.  Press into the pie dish.  Scoop filling into the pie dish.

Bake at 350* for 30-40 minutes.

Halve and core plums. Toss with sugar. Melt butter in a skillet over low heat. Once butter has browned add plums & sugar. Let simmer for 25-30 minutes or until the syrup is thick and the plums are soft. Once the pie has cooled top with plums. Let settle, serve.

 

Leave a Reply