I have had a rough time with this post. Don’t get me wrong, the recipe is easy and delicious as usual. But the sitting down and writing part, that is hard. I love the quote by Hemingway, “There is nothing to writing. All you do is sit down at a typewriter and bleed.” I love my day job and my family and my friends and I would love to devote more time to all of them. Have you ever had so much to do and so you decided to take a nap? That’s what I’ve been doing (well really I’ve been drinking too much wine and burying myself in books). Writing takes it out of me in a way that I can’t explain. It’s dull and exhilarating. Cathartic and painful. Draining and energizing. I’m so glad that I can do it and that this blog gives me the platform to talk about all of the crazy things in my brain (small example: I have had the Wizard of OZ song stuck in my head. No, not that one. Ding Dong The Witch is Dead. For 3 weeks. TOO LONG.) I wanted to let you guys know that writing is hard. And it makes me want to punch a lamppost. And so I have avoided writing this post. BUT NO MORE. This pie and my mental well being are too important for the little lazy, procrastinating imp that is a LARGE part of me to take over. I will write and I will bake and I will be awesome!!!
Well, now that I’ve psyched myself up, how are you? Are you ready for a pie that will knock your socks off?!? Hold on to your hats boys and girls, this one’s a doozy. So this is a kind of a fudgey brownie and pecan pie mash up then baked in a pie shell. It’s lovely, decadent and is another seemingly difficult recipe, but in actuality super easy to throw together.
I love the Southern vibe it puts out there too. This recipe is a slight tweak on the Mississippi Put pie with some Texas flair: Texas Hill Country Mud Pie. Now where the hell is my mint julep?
P.S. I have read 5 books in the last week. That’s how life avoidant I’ve been. But the books have been excellent. All of the Millennium Series by Stieg Larsson, Watership Down by Richard Adams, and the graphic novel The Sandman, Volume 8: World’s End by Neil Gaiman. All amazing and some of my favorite re-reads. However, on looking at this list I see why I might have gone to a weird place. Maybe I need to read something a bit more chipper next. Any suggestions?
1 1/2 cups Graham Crackers Ground into crumbs, about a sleeve
6 Tbsp Butter Melted
2 Tbsp sugar
8 oz bittersweet or dark chocolate chips Bittersweet or Dark Chocolate Chips
4 Tbsp Light Corn Syrup
8 Tbsp Butter One Stick
1 1/3 cup Dark Brown Sugar
2 tsp Mexican Vanilla
1 tsp Salt
Preheat oven to 375′
For the crust:
Mix all the crust ingredients together. Smush the mixture into a 13 in pie pan or 12-ish mini pie pans. Put empty crust and a cookie sheet into the oven and blind bake for 10 minutes for the big un and 5 minutes for the wee ones. Now go and stir that filling together!
For the filling
Melt the chips with the corn syrup in a small pot. Chocolate should be melted and smooth. *Fun fact: It’s a thick chocolate syrup if you stop here. You can put it on ice cream, bananas, hamburgers, whatever.
Mix the rest of the ingredients with an electric mixer on medium. While the mixer is going, try to pour the chocolate into the filling (if you don’t have 8 hands, just stop the thing and put the chocolate in 1/4 at a time mix it in, then put the next 1/4).
Beat on medium high for a minute. The pie crust should be done by now so pull the whole rack halfway out of the oven, cookie sheet and all, and pour the filling into the pie crust directly.
Stick the rack back in and bake for 35-45 minutes. They are finished when the are just the tiniest bit wiggly in the center and a toothpick stuck in the middle comes out clean. I’d start checking the minis around 30 minutes (you want them to be the slightest bit under done because they will finish cooking with the residual heat left in the pie).
Once they are finished, let cool for 1 hour. NO EXCUSES. It needs time to get it’s starch together.
1/2 c toasted pecans (or whatever your favorite nut is)
1/2 c ricotta or cream cheese
1 t each cinnamon and cardamom into the filling
**extra bonus points if you put chunky sea salt when it first comes out of the oven***