thefoodlessprocessed

Chocolate pie is a quintessentially American dessert. This version uses neither sugar nor artificial sweeteners in the filling. Nevertheless the pie is richly chocolate and sweet. You may read more about the less processed ingredient options for the filling in these links: Butter, Chocolate, Flour, Fruit, Milk, Vanilla Extract.

Equipment and Method for Making the Crust

• The pie is made in a blind baked Alsatian Short Crust. Follow this link to thefoodlessprocessed recipe: Alsatian Short Crust Pastry.

Equipment for the Pie Filling

• a Food Processor fitted with a medium-sized bowl and a blade attachment
• a Large Saucepan with a heavy bottom
• a Whisk
• a Flame Tamer (aka Heat Diffuser, Simmering Plate) is optional. The pot does not sit directly over the heat source. The filling can cook slowly and evenly and is less likely to scorch. Some brands may be used on a smooth-top burner.
• a Large Bowl and a piece of Parchment Paper

Ingredients for the Filling

• 4 Large ripe Bananas or 6 Small ripe Bananas
• 4 ounces of Unsweetened Baking Chocolate (113 g)
• 4 Tablespoons of Organic European-style Unsalted Butter (56 g)
• 2 and 1/2 cups of Whole Milk (600 ml)
• 2 Eggs
• 1/2 cup of European White Flour (60 g)
• 1 teaspoon of Homemade Vanilla Extract

(Follow this link for the recipe: Vanilla Extract.)

Making the Filling

• Break up the chocolate into squares and add them along with the butter to the pot.
• Place the pot on the heat diffuser over a burner and melt very slowly over the lowest temperature setting without stirring. When it is almost completely melted, set it aside off the heat.
• In the bowl of the processor add the bananas, cut in chunks, 1/2 cup of the milk, the 2 eggs, and the flour. Process until the mixture is smooth.
• Add the mixture and 2 more cups of milk to the melted chocolate and butter and stir with a whisk to blend it all together well.
• Place the pot back on the heat diffuser and cook slowly, stirring, until the mixture thickens and begins to bubble.
• Remove from the heat and whisk in the vanilla.
• Transfer the filling to a bowl. Place a sheet of parchment paper directly down on top of the filling and chill it.

Assembling the Pie

• When the baked pie shell is cool and the filling is chilled, turn out the filling into the crust. (Scrape off any filling that has adhered to the parchment and stir it back into the filling before transferring it to the shell.)
• Cover the pie loosely with aluminum foil and return it to the refrigerator for a couple of hours to allow the filling to set in the shell.
• The filling will still be soft when the pie is cut, but holds its shape nicely.