It’s not easy for a new food blog like mine to stand out from the plethora of blogs on the internet. It occurred to me that if I really wanted to teach families how to use all their food and eliminate waste, I needed to do something unique to get traffic to my site. Maybe I’d come up with my own recipe.
Then I remembered: The Falling in Love Pie.
When my husband and I were newlyweds, I loved the movie Waitress. The main character, Jenna, creates pies based on her emotions and experiences. Example: I Hate My Husband Pie and I Don’t Want Earl’s Baby Pie, aka “Bad Baby Pie.” (I made Bad Baby Pie once. It was yummy.)
A friend begs Jenna to make her "magic" Falling-in-Love Pie. While the movie describes how she makes every other pie, it didn’t explain how she made that one. It was early enough in my marriage that the feeling of falling in love was still fresh in my mind, so I decided to come up with my own version.
(The next time I watched the movie, I caught that hers was a chocolate mousse pie, whereas mine is a blackberry-chocolate fudge pie topped with strawberries. Clearly, our pies represented different stages of a relationship; hers was more of a “first date” kind of falling in love, whereas mine was more of a “he’s the one” kind.)
It was ten years ago that I came up with the recipe, and I only made it the one time. Yesterday when I made it again for this post, I was surprised. Actually, “alarmed” might be a better word. This pie is exquisite, if I do say so myself -- I actually licked the chocolate-y remains of it off my plate for all six of the slices I ate.
But this pie is intense. The darkness of the chocolate collides with with the different layers of tart berries. I didn’t remember my relationship with Andrew ever being that dramatic.
Though by the time I was done eating my slice, I found myself remembering things from the early stages of our relationship that I hadn’t thought about in years. Somehow, I had gotten the flavors exactly right.
(If you can’t handle the intensity of our love, I recommend using milk chocolate chips instead of semi-sweet.)
First, you make a chocolate graham cracker crust by crushing the crackers into tiny crumbs, mixing them with sugar and melted butter, and pressing them to the bottom and the sides of a pie pan.
Next, mix the blackberries, flour, and 1/3 cup sugar in a sauce pan and cook until thickened.
Heat 1 cup of half-n-half in a separate saucepan. When it's boiling, remove from heat and stir in the chocolate until melted. Whisk in one egg.
Place the blackberries in the pie crust and pour the chocolate on top. Stir a little bit to distribute the blackberries. (Be careful not to break up the crust.)
Bake the pie at 375 degrees for 15 minutes. Let the pie sit for at least an hour (if you can wait that long).
Once the chocolate has set, top with sliced strawberries and enjoy! It's good warm, room temperature, and chilled, though I think I prefer it warm. You can reheat the individual slices in the microwave.
I had leftover half-n-half after making this, and as most of you know, I don't leave scraps behind! So, I divided them into containers and put them in the freezer to use for butter chicken later.
That's why it is SO IMPORTANT to keep a family cookbook. If I didn't already have that recipe in a book on the counter, I would have had a hard time thinking of what to do with that extra cream.
I had to make two pies because the first one didn't turn out perfectly, and I knew we wouldn't eat both, so I gave one to a friend. One of the problems with the first pie was it made too much chocolate, so I poured what was left in a separate pan, added all the leftover strawberries, and baked it for 10 minutes.
Another scrap saved!
(By the way, I just happened to publish this post on our eleven-year anniversary. It's kismet! Just like my bookstore.)
Have you tried this recipe? Tell me in the comments. I'd love to hear what you thought of it!