I know I have not been the most up to date on this little ol’ blog but after trying this recipe a few weeks ago, I knew I had to share it. This recipe is called ‘hot chocolate pie,’ although I did first try it cold, it is basically a molten lava cake in a pie tin. It is so easy to make, pretty much fool proof. I did happen to have all of the ingredients already in my pantry, not necessarily all of the right quantities but it turned out amazing just the same. Rebbetzin E had graciously shared the recipe on a post-it note after my husband insisted we try to make it ourselves. It sat pinned onto the refrigerator for a week until we could take it no longer…we had to make this pie again.
Hot Chocolate Pie
½ Cup Oil
6 oz Chocolate Chips
1 cup of sugar
2 Teaspoons Vanilla
¼ Cup Flour
1 Graham Cracker Crust
Preheat oven to 350 degrees. In a double boiler place oil, chocolate chips, sugar and vanilla and stir until melted. If you don’t use a double boiler, carefully mix over a low flame making sure the chocolate does not burn. Once melted, take the bowl off of the heat and add the flour and eggs. Mix and pour into the graham cracker pie crust. Bake for 30 minutes at 350 degrees. The center will be loose. Serve hot with scoops of vanilla ice cream.
If serving hot on Shabbos, make sure to put the ice cream next to the pie. When slicing the pie, make sure to wet the knife before cutting to create clean slices. An alternate way to serve the pie is to put in the refrigerator and top with whipped cream and chocolate shavings.
Leah’s Notes: I didn’t have enough chocolate chips (probably 3 oz) so I added a few table spoons of cocoa powder instead. I also cut the sugar to about 1/4 of a cup and it was still very sweet from the chocolate chips itself. I did also add a pinch of salt and since I didn’t have any ice cream or whipped cream, I just made a quick compote of mixed berries to pour on top.