I adore serendipity. I adore the concept (making a fortunate discovery while looking for something unrelated), I adore the movie, and I adore the purveyor of “frrrozen hot chocolate” located in NY, NY. Considering my latest fortunate discovery, I decided to take out one of my favorite dessert cookbooks, Sweet Serendipity, comprised of recipies from Serendipity 3.
Among the fantastic desserts found in its pages is “Miss Milton’s Lovely Fudge Pie”, which at first glance looks like pie pan sized brownie. It’s so much more than that though, it’s gooey and fudgey and it’s so easy to see why Marilyn Monroe was known to eat a slice wearing nothing but a trench coat and Chanel No. 5. Yes, it is that good. Because I couldn’t just stop indulging at fudge pie with strawberry coulis (the original recipe calls for raspberry but I was in a strawberry kind of mood), I also made some homemade whipped cream. I promise, it’s so much more than an oversized brownie.
Miss Milton’s Lovely Fudge Pie
for the pie:
- unsalted butter, for the pie pan
- 1/4 C. flour
- 3 Tbs. cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 C. (one stick) unsalted butter, cold
- 4 oz. bittersweet chocolate, chopped
- 3 large eggs
- 1 C. sugar
- 1 tsp. vanilla extract
- 1/4 C. sour cream
for the berry coulis:
- 1 lb. fresh or frozen strawberries (if frozen, thaw completely)
- 1 Tbs. cornstarch
- 2 Tbs. sugar
Heat oven to 350 degrees.
Butter an 8 inch pie pan and line with parchment paper.
Sift together the flour, baking powder and salt.
In a double boiler over hot water, melt together the butter and chocolate, stirring to mix.
In a large bowl, whisk together the eggs, vanilla, sugar and sour cream.
Add the melted chocolate to the egg mixture and mix completely.
Fold in the flour mixture and stir just until the batter is uniformly brown.
Pour the batter into the pie pan and bake for 30 to 40 minutes. Bake just until the batter is set and doesn’t jiggle when touched. The pie should be moist and slightly gooey.
Allow the pie to cool completely in the pan. Turn it out of the pan carefully, and remove the parchment paper before putting it on a serving plate.
To make the coulis, puree the berries and then pass through a sieve to remove seeds.
Mix the cornstarch with a little cold water until smooth.
Put the berry puree, the cornstarch and sugar in a medium saucepan and heat to a simmer. Cook for one minute, remove from heat and chill before serving.
Source: Sweet Serendipity