Schadenfreude Pie (Insert Maniacal Laughter Here)

Wikipedia defines Schadenfreude (pronounced shah-den-froy-da) as  a feeling of joy or pleasure when one sees another fail or suffer misfortune. It’s a dark and heavy emotion, which can come in quite handy when attending the 50th birthday celebration of a friend:) I’m not a jerk, I’m just not 50 yet (but almost).  This is more of a savory pie, both dark and bittersweet, with quite a bit of heft. It’s both dense and heavy.  Just like Schadenfreude. I attribute this pie to John Scalzi over at Whatever. The original posting is from 2006 and sent along to me by Alicia:) Thank you.

The crust:

Pre-made 9 or 10 inch graham cracker pie crust. I recommend 10 inch as you will have leftover filling if you choose the 9 inch crust.

Dark, heavy, bittersweet and tasty. Suffer, you!

Dark, heavy, bittersweet and tasty. Suffer, you!

The filling:

1 cup dark brown sugar

1 cup dark corn syrup

1/2 cup molasses

1/2 cup (1 stick) butter, melted

1/2 cup semi-sweet chocolate chips or chunks

3 large eggs

2 tsp. cinnamon

1-2 splashes Kahlua or other coffee liqueur

Pre-heat oven to 375 F. In a large mixing bowl add melted butter, corn syrup, molasses, brown sugar and cinnamon. Mix well. Melt chocolate and blend into syrup mixture. Add eggs and coffee liqueur; blend until mixture has smooth consistency. Pour mixture into your pie crust. Smile in sinister fashion.

Place on center rack in oven, bake for about 45-50 minutes. At 45 minutes, poke pie with butter knife. If it comes out clean, pie is ready; otherwise give it five more minutes.

Once pie is out of oven, let it set about 20 minutes if you are desiring to eat right away. When I took it out of the oven, it actually looked like it was breathing. It freaked me out a little.

John’s rec (and I agree) is that this be eaten in small slices. It’s really rich and very heavy, and you’ll regret eating a large slice. And this would make me happy:) Have with a scoop of ice cream or a large glass of cold milk for maximum joy.


Pie #20 – Momofuku’s Crack Pie

I was having my morning coffee on Saturday, just reading about pie shops in San Francisco and Austin, and the pie blogs of others when I came across an article by Rene Lynch of the New York Times. In it, she discusses a pie so popular, people will pay up to $44 for this concoction called Crack Pie. Created by Momofuku Bakery and Milk Bar in Manhattan, this pie truly is addiction in a pie crust, and a nice twist on the Chess Pie.

Momofuku’s Crack Pie

Makes 2 pies (6 to 8 servings each)

Cookie for crust:

2/3 cup plus 1 tbsp. flour

1/8 tsp. each: baking powder, baking soda

1/4 tsp. salt

1/2 cup (1 stick) butter, softened

1/3 cup light brown sugar

3 tbsp. sugar

1 egg

1 cup rolled oats


Crumbled cookie for crust

1/4 cup (1/2 stick) butter

1 1/2 tbsp. brown sugar

1/8 tsp. salt


1 1/2 cups sugar

3/4 cup plus 3 tbsp. light brown sugar

1/4 tsp. salt

1/3 cup plus 1 tsp. milk powder

1 cup (2 sticks) butter, melted

3/4 cup plus 2 tsp. heavy cream

1 tsp.vanilla extract

8 egg yolks

Powdered sugar, garnish

To make the cookie for crust:

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

3. In the bowl of a stand mixer using the paddle attachment (I don’t have one), or in a large bowl using an electric mixer (I have one), beat the butter, brown sugar, and sugar until light and fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

6. Spread the mixture onto a 9-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

To make the crust:

1. Combine the crumbled cookie, butter, brown sugar, and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together).

2. Divide the crust between two 10-inch pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

To make the filling:

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt, and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.

3. Gently whisk in the egg yolks, being careful not to add too much air (this I don’t understand and don’t know if any air was added to my mix).

4. Divide the filling evenly between the two prepared pie shells.

5. Bake the pies for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a chess pie), about 10 minutes. Remove the pies and cool on a rack.

6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

I ditched the powdered sugar and went for the gooey richness. It is really delicious and the texture is nice. My wife and I tried it while it was still warm. It’ a very sweet pie that won’t hold shape unless it’s cold. Not a problem for me though:) This pie is a total diet buster. I’m going to freeze one and bring it to a potluck on Wednesday.

Pie #17 – Easy Chess Pie

Happy 1st day of Spring! I didn’t realize today was the day until I read it online. It was barely mentioned. Seems there are much bigger things to report on these days.

I’m also wrapping up a week of vacation which was nice. No, i didn’t go to SXSW. Maybe one of these days I’ll go. It falls during the kids spring break so Tammi and I took them to Six Flags Fiesta in (where else) Fiesta Texas, and the Schlitterbahn on Galveston Island. Roller Coasters and Water Slides. And ridiculous crowds, all having fun.

There was also quite a bit of gardening to be done today and it was my day to make dinner. I’m thankful that I only have to do this one day a week. I couldn’t make the pie until later in the evening. This week, I made Easy Chess Pie. It’s sweet pie but isn’t custardy or mering-y. And it is easy…

The crust!:

Yay ready-made!

The filling!:

4 eggs

1 cup sugar

1/4 cup (half a stick) butter

1 tbsp. vinegar

1 tbsp. cornmeal

1 tbsp. flour

1 tsp. vanilla extract

Combine all ingredients in a large mixing bowl and blend 3 to 5 minutes until well mixed. Pour into your pie shell and bake at 350 degrees for 25-35 minutes or until golden brown on top.

Cool before serving.

I had a small bite and it’s consistency is fluffy and the taste is sweet. I guess it tastes like Sugar Pie. Which is the name of my imaginary funk band that I just thought up. It’s been a very productive week.