Chocolate pie recipe deliciously fit for a barbarian
As part of the Historical Society’s annual Harvest Festival fundraiser, the Culinary Corner has been proud to co-sponsor the Pie Contest with Shanny Covey of Robin’s Restaurant.
This year, the committee tried a new slant by having a dessert social, where guests could bring something special to share with others. Cambria resident Richard Boothe took us up on our offer and called to see if he could bring something without entering the contest.
But of course — and thank goodness — he brought plenty to share! Moreover, he was willing to chat about how he put together the following decadent creation, and included possible variations. In his own words:
Chocolate Deathwish Pie Cheesecake (aka Barbarian Cream Pie)
Start preparation at least four hours before serving. This will make 24 servings per 9-by-13-by-2-inch baking pan, or a 10-inch springform pan. (Or use instead 24 4-oz. cups, available at Smart & Final.) Special equipment: food processor or meat grinder; stand-mounted Mixmaster (because hand-held model lacks power) with bowls; microwave-safe bowl.
Crust: 1 1-lb. pkg. Trader Joe’s Joe-Joe’s chocolate crème sandwich cookies (Oreos just don’t cut it — they have cheaper ingredients — like lard. Keebler’s Droxies aren’t as good, either. T.J.’s don’t need melted butter and will fit in the bottom of 4-oz. plastic cups if using them. Newman’s Own chocolate filling sandwich cookies are good, also)
Filling:
1 pint heavy whipping cream, chilled
12 oz. cream cheese
2 tsp. vanilla extract
15 to 17 oz. plain milk chocolate — I prefer Trader Joe’s “Pound Plus Milk Chocolate.” (This time I used their Dark Chocolate Pound Plus, 58 percent cacao.)
6 oz. semisweet chocolate chips
Juice of 1/2 to 1 lemon or
2 tsp. instant coffee and 1 tsp. rum flavoring or
1/3 cup rum
Barbarian Topping (optional):
1 cup heavy whipping cream, chilled
1 tbsp. ground cocoa
1/4 cup powdered sugar
1 tsp. vanilla extract
Crust: With food processor (or meat grinder), chop cookies into coarse crumbs. Line a springform pan with parchment paper; combine with a little melted butter (1/3 cup if needed) and spread on bottom of a springform pan lined with parchment paper and a bit up the sides (or use one rounded tablespoon per 4-oz. cup). Press smooth, or place whole Joe-Joes in bottoms of 4-oz. cups.
Filling: Let cream cheese reach room temperature (do not refrigerate). Whip chilled cream in chilled large bowl with Mixmaster until very stiff and thick (this is vital!); remove from bowl and set aside in refrigerator. Beat cream cheese until smooth in same large bowl (no need to clean it first), and beat until creamy, then beat in lemon juice (or instant coffee) and vanilla.
Break chocolate bars into microwave-safe bowl with semi-sweet chocolate; heat in microwave until melted (hot). Beat cream cheese again and add chocolate, beating until smooth (chocolate may thicken); add several tablespoons whipped cream and beat just until combined. By hand, fold in whipped cream just until streaks of cream are gone (do not over-beat). Spoon over crust and spread smooth. Chill in refrigerator for at least four hours before serving.
Barbarian (optional): Shortly before serving, whip cream in chilled bowl until soft peaks form. Continue beating, slowly adding cocoa, sugar and vanilla. Whip until stiff. Spread over filling.
Consuelo Macedo’s column is special to The Cambrian. Submit recipes and ideas to her at The Cambrian, 2068 Main St., Cambria, CA 93428, or email her at cambrian@thetribunenews .com.
This story was originally published November 16, 2016 at 9:46 AM with the headline "Chocolate pie recipe deliciously fit for a barbarian."