Today I am here with a new recipe. Those of you that follow me on Instagram (@curlsncakes) might know that I recently came back from a (more than) week-long holiday in London. It was fantastic and I managed to see plenty of shows, ballets and musicals, one of which were the Broadway hit: Waitress. The musical is based on a movie from 2007 with Keri Russell and Nathan Fillion, with music written by Sara Bareilles. I saw the movie some time ago and loved it, because it was tragic and beautiful, and had so many pies in it.
Waitress is about an unhappy woman, Jenna. She's in a messed up relationship, but works as a waitress in a diner. Jenna's only happy when baking her pies. All along watching the movie and then the musical (which is beautiful with lovely music, by the way) I kept wishing there would be a recipe book for all these incredible pies that Jenna bakes.
Coming out of the play I noticed a book in the little shop stand in the theatre. And lo and behold, it was what I had wished for: Sugar, Butter, Flour - The Waitress Pie Book.
I was so excited and instantly bought it (and some other things).
This first pie that I baked from the book is called the In the Dark Dark pie, and it makes 24 cm pie. I made some modifications to the recipe to suit me and my ingredients more, and I will present that modified recipe. For the original recipe, see the book. Without further ado...
Triple Chocolate Truffle Pie
For the pie shell:
- 1 packet of Oreos (original)
- 75 grams melted butter
- 230 grams dark chocolate, chopped
- 2 dl skimmed milk (1.5% fat)
- 2 dl heavy cream (35% fat)
- 2 eggs
- 2 dl heavy cream, chilled
- 1 teaspoon pure vanilla extract
- 1/2 dl powdered sugar
- 3 tablespoons cocoa powder
- Decorations in the form of chocolate curls
Preheat your oven to 175°C.
Crush the oreos in a blender and add the butter to it. Press the moistened oreo crumbs into your pie tin. Refrigerate for at least 15 minutes and then bake in the middle rack of your oven for 10 minutes.
Bring the milk and heavy cream to just before a boil in a saucepan and pour it over the copped chocolate. Mix until smooth. In another bowl, whisk the eggs and then pour the chocolate mix into the eggs. Pour the egg mixture into the cooled pie crust. Bake for about 45 minutes. The centre of the pie should still be rather loose and wobbly when given a shake.
For the topping mix vanilla, sugar and cocoa together in a bowl. In another bowl whip the heavy cream until slightly thickened, then add the dry ingredients and whip until stiff peaks form. Pipe the topping using a piping bag and a tip unto the cooled (to room temperature) pie. Add the chocolate curls on top, and voilà!
I personally preferred this pie chilled, rather than cooled to just room temperature. So if you're anything like me, bake this pie the day before serving and refrigerate until you are going to eat it.
Until next time!