Have you seen the movie “Waitress”? If not, you’re missing out on a lovely, quirky, humorous, heart-wrenching piece of American pie! Adrienne Shelly wrote, directed and acted in it- all brilliantly! Please take the time to visit the foundation set up in her honour after she was senselessly murdered before ever having the opportunity to enjoy the success of this work.
In the movie the main character, Jenna, is a brilliant pie baker-maker, who comes up with inventive pies that express her imagination and the emotion of her marriage of unfortunate circumstances- “I don’t want Earl’s Baby Pie”, “Kick in the Pants Pie”, “Bad Baby Pie” and “Sad Chicago Pie” to name a few. Her ambition is to win $25,000 in a pie baking contest, leave her bad husband and change her life for the better. A group of lovely bloggers over at You Want Pies With That? have decided to hold a once monthly blog event and pie extravaganza to have fun with themed pies. I decided I couldn’t miss out on the chance to join in the fun so here is my first entry to YWPWT round #2 -Pies as a Fashion Statement hosted this month by my friend the lovely, lovely Holly of Phemomenon.
My entry is a cross between a cheesecake and a silk pie, it’s a silky classic cut of pie:
I’m Too Sexy for my Crust- Italian Bittersweet Chocolate Silk Pie
- 20 chocolate sandwich cookies, crumbled. I use Whole Foods Back to Nature Classic Creme cookies instead of Oreos- imho they taste better and no transfats.
- 2 Tablespoons melted butter
- 3 teaspoons milk
Pulse the cookies in a food processor or roll with a rolling pin until very fine. Put in a bowl and pour the melted butter and milk in and mix well until everything is evenly incorporated. Press into a 9 inch pie plate and evenly make a crust on the bottom and up the sides pressing well. Chill in the fridge for about 10 minutes and bake in a 325F oven for about 8 minutes. Cool completely.
- 4 ounces of Bittersweet Chocolate, melted
- 3/4 lb of Mascarpone cheese, softened
- 1/2 Tablespoon of instant espresso powder
- 1 Tablespoon boiling water
- 2 teaspoons vanilla extract
- 1 cup chilled whipping cream, whipped with 1/2 cup confectioner’s sugar
Put the pie crust into the fridge to chill while you make the filling. Stir the mascarpone in a medium sized bowl until smooth. Dissolve the espresso powder in the boiling water and add to the cheese along with the vanilla extract. Stir until smooth. Add the chocolate and stir just until evenly blended. Add 1/2 cup of the whipped cream and fold in just until smooth. Fill the pie crust and smooth the top. Top with the remaining whipped cream and chill the pie for a couple of hours before serving.
Have a piece on the catwalk…on the catwalk!
Thanks for letting me join in! Go on over to the YWPWT site and check out all the other pie fashionistas here!by