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In the Oven: Classic Diner-Style Chocolate Pie

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We’re leaving our ovens off again to make a classic chocolate pie – but it wouldn’t be a Baked pie without whiskey or malt powder (or both!). Posting date is November 17.

Classic Diner-Style Chocolate Pie
 
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Yield: 1 (9-inch ) pie
Ingredients
For the chocolate cookie crust
  • 30 chocolate wafer cookies (about 6 ounces)
  • 1 tablespoon sugar
  • 6 tablespoons unsalted butter, melted
For the chocolate filling
  • ½ cup sugar
  • 3 tablespoons chocolate malt Ovaltine
  • 1 teaspoon salt
  • ¼ cup cornstarch
  • 5 large egg yolks
  • 2 cups whole milk
  • ½ cup heavy cream
  • 5 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 2 ounces milk chocolate, coarsely chopped
  • 2 teaspoons whiskey
  • 1 teaspoon pure vanilla extract
To serve
  • Whipped cream or vanilla bean whipped cream
Instructions
Make the chocolate cookie crust
  1. In a food processor, grind the cookies to a very fine powder. You should have about 1½ cups. Put the crumbs in a bowl and stir in the sugar.
  2. Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust.
  3. Freeze the crust while you make the filling.
Make the chocolate filling
  1. In a medium saucepan, whisk together the sugar, Ovaltine, salt, and cornstarch. Add the egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in the milk and cream, whisking constantly.
  2. Bring to a boil over medium heat, whisking constantly to prevent the mixture from burning on the bottom of the pan. Boil for 30 seconds, then remove from the heat.
  3. Add the chocolates, whiskey, and vanilla and whisk until combined. Continue to whisk for a few minutes to cool the mixture slightly. Let the mixture stand for 15 minutes at room temperature. A thin skin may form during this cooling period. Simply whisk the mixture again until the skin is gone. Pour the filling into the frozen pie shell.
  4. Refrigerate the pie for 4 hours before serving, topped with whipped cream, if desired.

 

In the Oven: Peanut Butter Crispy Bars

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Your ovens get another week off — we’re making peanut butter-chocolate rice cereal treats! Posting date is November 3.

Peanut Butter Crispy Bars
 
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Yield: 9 bars
Ingredients
For the crispy crust
  • 1¾ cups crisped rice cereal
  • ¼ cup sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons unsalted butter, melted
For the milk chocolate peanut butter layer
  • 5 ounces good-quality milk chocolate, coarsely chopped
  • 1 cup creamy peanut butter
For the chocolate icing
  • 3 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • ½ teaspoon light corn syrup
  • 4 tablespoons (½ stick) unsalted butter
Instructions
Make the crispy crust
  1. Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
  2. Put the cereal in a large bowl and set aside.
  3. Pour ¼ cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
  4. Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
Make the milk chocolate peanut butter layer
  1. In a large nonreactive metal bowl, stir together the chocolate and the peanut butter.
  2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.
Make the chocolate icing
  1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
  2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.
  3. Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

 

In the Oven: Chocolate Stout Milkshake

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We’re going to step away from our ovens for a week and create some delicious boozy shakes next. Easy, but sure to be delicious and refreshing. Posting date is July 28!

Chocolate Stout Milkshake
 
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Yield: 2 (8-ounce) servings
Ingredients
  • 2 huge scoops (about 2 cups) premium chocolate ice cream
  • 1⁄2 cup whole milk
  • 1⁄4 cup very cold chocolate stout
  • 1 tablespoon malted milk powder
Instructions
  1. Put two tall (8-ounce or larger), heavy glasses in the freezer while you make the milkshake.
  2. Put the ice cream, milk, stout, and malted milk powder in a powerful blender. Blend until smooth. Pour into the chilled glasses and serve with spoons.