Four & Twenty Blackbirds' Green Chili Chocolate Pie

Name: Four & Twenty Blackbirds' Green Chili Chocolate Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 340 grams bittersweet chocolate (55% cocoa), broken into 1/4-inch pieces; 2 Tbsps cider vinegar; 59 milliliters cocoa powder; 2 larges eggs; 2 teaspoons granulated sugar; 1 teaspoons ground cardamom; 237 milliliters heavy cream; 118 milliliters ice; 1 jalapeño pepper, halved and sliced into 1/2-inch pieces; 1 teaspoons kosher salt; 2 teaspoons fresh lime juice; 237 milliliters unbleached all-purpose flour; 113 grams (1 stick) cold unsalted butter, cut into 1/2 inch pieces; 118 milliliters cold water; 237 milliliters whole milk

Four & Twenty Blackbirds' Green Chili Chocolate Pie might be just the American recipe you are searching for. One serving contains 552 calories, 8g of protein, and 41g of fat. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up unbleached flour, granulated sugar, ice, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Position a rack in the center of the oven and preheat the oven to 325°F.

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Oven

Place the prebaked springform pan on a rimmed baking sheet. (For crust making and prebaking instructions, see below.)

Ingredients you will need

Crust

Equipment you will use

Springform Pan

Baking Sheet

Combine the sliced jalapeño (with seeds), sliced ginger, milk, and cream in a heavy-bottomed saucepan and bring just to a boil.

Ingredients you will need

Ginger

Cream

Seeds

Milk

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Sauce Pan

Remove from the heat, cover, and allow to steep for 6 to 8 minutes.

Combine the chocolate, cardamom, and salt in a large heatproof bowl and position a fine-mesh sieve over the top.

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Chocolate

Cardamom

Salt

Equipment you will use

Sieve

Bowl

Bring the cream mixture back to a simmer, and immediately strain it over the top of the chocolate.

Ingredients you will need

Chocolate

Cream

Let stand for 5 minutes, and then whisk steadily until all the chocolate is melted.

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Chocolate

Equipment you will use

Whisk

Crack the eggs into a separate bowl or large measuring cup, and whisk.

Ingredients you will need

Egg

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Measuring Cup

Whisk

Bowl

Slowly stream a small amount of the chocolate mixture into the eggs, whisking as you pour.

Ingredients you will need

Chocolate

Egg

Equipment you will use

Whisk

Continue until the egg mixture feels warm to the touch; then mix it back into the chocolate mixture.

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Chocolate

Egg

Add the lime juice and whisk until smooth.

Ingredients you will need

Lime Juice

Equipment you will use

Whisk

Strain the filling through a fine-mesh sieve directly into the springform pan, or strain it into a separate bowl and then pour it into the pan.

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Springform Pan

Sieve

Bowl

Bake on the middle rack of the oven for 30 to 35 minutes, rotating 180 degrees when the edges start to set, 20 to 25 minutes through baking.

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Oven

The pie is finished when the edges are set about 2 inches in and puffed slightly and the center is no longer liquid but still quite wobbly.

Be careful not to overbake or the filling will be dry and sandy; the filling will continue to cook and set after the pie is removed from the oven.

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Oven

Allow to cool completely on a wire rack, 2 to 3 hours.

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Wire Rack

Serve slightly warm or at room temperature.

The pie will keep refrigerated for 2 days or at room temperature for 1 day.

Making the Crust: Stir the flour, cocoa, salt, and sugar together in a large bowl.

Ingredients you will need

Cocoa Powder

Crust

All Purpose Flour

Sugar

Salt

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Bowl

Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-sized pieces of butter remain (a few larger pieces are okay; be careful not to over blend.)

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Dough Scraper

Blender

Spatula

Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.

Ingredients you will need

Apple Cider Vinegar

Water

Ice

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Measuring Cup

Bowl

Sprinkle 2 tablespoons of the ice water mixture, 1 to 2 tablespoons at a time, and mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.

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Water

Crust

Dough

Wrap

Tips for Prebaking: Have your crust rolled, crimped, and rested in the refrigerator for at least 30 minutes. When it's fully chilled, use a fork to prick all over the bottom and sides, 15 to 20 times. This step, called docking, helps eliminate the air bubbles that can form when the dough is exposed to heat and also prevents the crust from shrinking.

Ingredients you will need

Crust

Dough

Place the crust in the freezer.

Ingredients you will need

Crust

Position the oven racks in the bottom and center positions, place a rimmed baking sheet on the lowest rack, and preheat the oven to 425F. Have ready 1 egg white mixed with 1 teaspoon of water to brush the crust with during baking. This glaze acts to moistureproof the bottom and sides of the crust that will be exposed to the filling. It's not totally necessary, but does make for a better final product.

Ingredients you will need

Egg Whites

Glaze

Water

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Baking Sheet

Oven

When the crust is frozen solid (about 10 minutes), line it tightly with a piece or two of aluminum foil. Make sure the crimped edges are completely covered and there are no gaps between the foil and the crust.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Pour pie weights or beans into the pan and spread them so they are concentrated more about the edge of the shell than in the center.

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Spread

Beans

Equipment you will use

Frying Pan

Place the pan on the preheated baking sheet and bake for 20 minutes, until the crimped edges are set but not browned.

Equipment you will use

Baking Sheet

Oven

Frying Pan

Remove the pan and the baking sheet from the oven, lift out the foil and pie weights, and let the crust cool for a minute. Use a pastry brush to coat the bottom and sides with a thin layer of egg white glaze (1 egg white whisked with 1 teaspoon of water) to moistureproof the crust. Return the pan, on the baking sheet, to the oven's middle rack and continue baking for 3 more minutes.

Ingredients you will need

Egg Whites

Glaze

Water

Equipment you will use

Baking Sheet

Pastry Brush

Aluminum Foil

Oven

Frying Pan

Remove and cool completely before filling.

Equipment

Ingredients

Servings:

340grams

bittersweet chocolate (55% cocoa), broken into 1/4-inch pieces 2Tbsps

cider vinegar 59milliliters

cocoa powder 2larges

eggs 2teaspoons

granulated sugar 1teaspoons

ground cardamom 237milliliters

heavy cream 118milliliters

ice 1

jalapeño pepper, halved and sliced into 1/2-inch pieces 1teaspoons

kosher salt 2teaspoons

fresh lime juice 237milliliters

unbleached all-purpose flour 113grams

(1 stick) cold unsalted butter, cut into 1/2 inch pieces 118milliliters

cold water 237milliliters

whole milk

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Cava Mestres Reserva Brut 1312 with a 4.6 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.