Boulder Locavore - Local. Seasonal. Food. Drink.: Cherry Chocolate ...

I?m hoping this finds you relaxed having had a wonderful long Memorial Day weekend.? It was the first grill out for my family.? Despite liking meat I actually don?t eat a lot of it but have to say there is nothing like a freshly grilled burger outdoors.? This weekend was the perfect opportunity for me to try out another vintage pie recipe I?d found some time ago.? Whenever I come into a batch of vintage recipes I tend to go through all of them looking for recipes that are unique, translate to modern times for the ingredients, use whole ingredients (no Jell-O or cans of soup) and frankly are not overly complex.? I love food and sophisticated food but I rarely have the time to labor over recipes with extensive ingredient lists but still want a pleasing end result.
This recipe for Chocolate Chip Pie caught my attention.? The advertisement of a ?summer dessert? placed in my ?to try? pile with the past weekend seeming a perfect time for it.? I always make vintage recipes verbatim the first time.? I will say this is the first time that the crust recipe totally tanked from the original recipe.? When I pulled it out of the oven it had converted from the formed pie crust I inserted into the oven to a bubbling, buttery mess.? I had decided I wanted to freeze the pie similar to a GrasshopperPie I make so I created a crust recipe that was more friendly to that method and it turned out great.
When purchasing the chocolate for the pie I found the variations of chocolate irresistible and decided instead of the original bitter chocolate to use Dark Chocolate with Cherries from local (and nationally distributed) Choco-love.? It seemed a great kick off to summer.
CHERRY CHOCOLATE CHIP PIE
This recipe really makes a chiffon pie.? I wanted to freeze it which I did.? When sitting out for some time it did thaw and offered a perfect chiffon pie consistency.? The original recipe suggests refrigerating for several hours.? I almost think freezing and letting it thaw you if you don?t prefer a frozen pie is the better way to go.? Feel free to swap out the chocolate for any chocolate that strikes your fancy.? I also decided at the last minute to add a few drops of all natural food coloring to give a hint at the cherry flavor visually.
Yield:? 1 9-inch regular depth pie; serves 8-10

????????? 24 marshmallows
????????? ? cup milk
????????? 1 cup heavy whipping cream
????????? ? teaspoon vanilla
????????? 1 3.2 ounce bar Cherry Chocolate bar (or chocolate of your choice)
????????? 1 ? graham cracker crumbs*
????????? 7 tablespoons unsalted butter, melted (plus a bit more UNmelted to butter the pie pan)

*I used gluten free Smoreables by Kinnikinnick to make my own crumbs.? It required about 1 package processed through the food processor to fine crumbs.
1.????? Lightly grease a 9 inch regular depth (not deep dish) pie pan with butter.? Using a mixer (preferably a standing mixer with paddle attachment) combine the graham cracker crumbs and melted butter.? Form a pie crust in the greased pan using fingers to press into a crust.? Place in the freezer to set about 10-15 minutes.
2.????? In a double boiler or in a metal boil over a pan of water, combine the marshmallows and milk.? Stirring frequently allow marshmallows to fully melt and set aside.
3.????? Using a free standing mixer and whisk attachment (or hand held mixer) combine the heavy whipping cream, vanilla and if desired food coloring; whip the cream.? Fold into the marshmallow mixture.? NOTE: the marshmallows and milk may have separated.? Don?t worry about that just mix it all together.

4.????? Prepare the chocolate bar:? finely grate 2/5?s of the bar, finely chop 2/5?s of the bar.? Mix together and fold into pie filling smoothing the top with a spatula.

5.????? Make chocolate curls with the remaining chocolate by pulling a vegetable peeler down the longest edge of the chocolate.? Garnish the pie with chocolate curls and place into the freezer until frozen.

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