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 #50 – Mocha Bavarian Cream Pie

Pie 50 is chocolate, Mmmmm, chocolate.

Welcome to the Holiday Season. Only 2 months until Xmas. Olivia is diligently loading Christmas music to her iPod as I type. She wants to hear it but no one else in the house has that enthusiasm. I also hear at least one friend already has the tree up and most of the holiday shopping done. The shopping thing is pretty smart. As long as you don’t keep shopping. The tree, I hope you enjoy.

Pie 50 is a selection from my wife, who went old-skool and pulled this from a cookbook on our bookshelf. It’s from the Better Homes and Gardens New Cook Book. It’s 1996 new. It’s a no-bake, cream pie in the Bavarian tradition. Meaning something with chocolate in it.

The crust!:

2 cups walnut, pecans or almonds (I used all 3)
3 tbsp. sugar
2 slightly beaten egg whites

Pre-heat oven to 375F. In a food processor, blend nuts and sugar until fine. Add egg whites and blend until joined. Pour mixture into 9 inch pie plate and using a spatula, press into bottom and up sides. Bake for 10-12 minutes or until crust appears dry. Set aside to cool.

The filling!:

1/2 cup sugar
1 envelope unflavored gelatin
2 cups milk
2 oz. unsweetened bakers chocolate, chopped
2 tsp. instant coffee crystals
4 egg yolks
1 tsp. vanilla
1 cup whipping cream

In a heavy saucepan, combine sugar and gelatine, stir in milk. Add chocolate and coffee crystals. Cook over medium heat until gelatin dissolves and chocolate melts.

In a mixing bowl, slightly beat egg yolks. Gradually, stir in half the gelatin mixture into egg yolks. Pour yolk mixture back into saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat and add vanilla. Chill gelatin mixture for 30 minutes.

In a mixing bowl, whip the cream until soft peaks form. Fold into your gelatin mixture. Continue to chill until filling mounds when spooned. Transfer filling to pie crust. Garnish with chocolate shavings if desired.

Cover and chill for at least 8 hours or until set. Or until you can’t take waiting anymore. Hopefully, for at least 3 hours.

I had a slice and found that the crust overpowers the filling. For me it’s not chocolatey enough. But I do like the pudding texture of the pie and the taste of the crust. I’d add some sweetened chocolate if I were to do it again.

As an aside, last Friday we welcomed a new, feline member to our family. King Solomon, the 3 legged Lynx Siamese, I say hello again to you. Solomon was found through Austin Siamese Rescue as a courtesy listing from O’Malley Alley Cat Rescue of Nacogdoches, Texas. I did an online foster through Save A Pet on Facebook and after a time just decided he would be well-tended to in our home. My wife and the kids agreed. Solomon, you will be loved but you need some company…

Pie #45 – Death by Chocolate Pie

My little Fuzzle cat has gone missing without a trace. She’s been gone since this past Tuesday. She’s the kitty in the first picture I put on this blog, who was there with me last Thanksgiving when I made my first pie. She is heaven-knows-where.  It makes me sad as I write this post. I want pie to associate with happiness and The Yum. But I cannot help wonder where she went, how she went and whether she’s ok, or at peace. Fuzzle, I hope you come home. And if you do you’re grounded.

Today, I decided to try a recipe from Kate Orenberg’s Summer of Pie blog here on WordPress. It won’t be the last. She’s got the pie thing going on. This weeks selection is Death by Chocolate pie. And people, it’s Chocolate. The crust is a brownie, the filling is chocolate pudding (home-made of course) and the topping is a chocolate ganache and chocolate whipped cream topping. It’s also garnished with chocolate:) Please note the recipe is copied almost in its entire original form. She’s also a sharp writer. Thanks, Kate.

Choco-holic delightThe crust!:

(From King Arthur Flour’s “The Best Fudge Brownies Ever.”)

8 oz. (one stick) butter

1 1/4 cups sugar

3/4 cup cocoa

1/4 tsp. salt

1/2 tsp. baking powder

1 tbsp. vanilla

2 large eggs

3/4 cups flour

6 oz mini chocolate chips

Butter and flour a 9″ deep dish (2 – 2 1/2″ deep) pie pan.

In a medium-sized microwave safe bowl melt the butter. Add sugar and stir until combined. Stir in cocoa, salt, baking powder, and vanilla. Add the eggs and beat until smooth. Add the flour and chips, and stir until thoroughly incorporated. Spoon the batter into the prepared pan, being care to bring it up the sides and over the top slightly. Make as thin a layer as you can as the batter will rise in the oven.

Place in the refrigerator for 30 min – 1 hour to set.

Preheat oven to 350°.

Line chilled crust with greased parchment paper, pressing it firmly but gently against the sides; fill with weights. Bake for 20 minutes or until sides are set. Remove the parchment and weights and bake for another 8-15 minutes. Set aside to cool. I baked at 8 because the crust started to burn. I’ll take undercooked brownie to burned brownie any day:)

The filling!:

Adapted from “Recipe of the week: Blackout Cake: Brooklyn’s long-lost dessert”

3/4 cup sugar

2 tbsp. cornstarch

1/2 tsp. salt

1 cup half-and-half

1/2 cup whole milk

4 oz unsweetened chocolate, chopped

2 tsp cocoa liqueur or vanilla extract

Combine sugar, cornstarch, salt, half-and-half in medium saucepan, slowly whisk in milk over medium heat. Switch to a heat-proof spatula and stir constantly until mixture thickens and begins to bubble, about 4 minutes. Remove from heat and immediately stir in chocolate, continue stirring until all chocolate is melted (place on low heat if pudding is too cold to fully melt the chocolate). Stir in liqueur or vanilla, and pour into prepared crust. Refrigerate until cold, at least 2 hours and up to 1 day. My vote is 2 hours…


12 oz heavy whipping cream

8 oz. bittersweet (like my mood) chocolate, chopped

Heat 6 oz of cream in a small saucepan over medium/low heat until steaming, but not boiling. While cream heats, chop chocolate into small pieces (fine) and place in heat-proof mixing bowl. When cream is steaming, pour onto the chocolate. Mix until thoroughly combined and allow to cool to room temperature. You want the ganache to set up a little so it’s no longer liquid, but not so set up as it would be difficult to fold into the whipped cream.

In a separate bowl, whip the remaining cream until it holds stiff peaks. Fold into chocolate mixture, then gently spoon into chilled crust. Wrap in plastic and chill overnight or for at least 3 hours.

I only used 4 oz. of the bittersweet chocolate. I’m glad I did. The ganache almost ran off the top of the pie. Delicious but messy. I’m also a poor judge of determining how thick the ganache should be before folding in the whipped cream.

The whipped cream!:

12 oz. heavy whipping cream

1 tsp. vanilla

1 tbsp. rum

3 tbsp. unsweetened cocoa powder

1/3 cup powdered sugar

Pour cold cream into a large bowl. Add vanilla and rum. Sift in cocoa powder and sugar. Blend with a hand mixer on low until all the dry ingredients have been incorporated; whip on high until cream has the consistency of a soft frosting. Spread gently on top of pie.

Decorate with a handful of mini chocolate chips, grated chocolate, or dusted cocoa powder. Chill until ready to serve.

This pie is, ummmm, chocolatey. Super delicious if you are a fanatic about chocolate. And I am.

They say chocolate cures the blues. I’m going to need to eat the whole thing myself in order to get over the sadness of the loss of my beautiful, flame-point Siamese kitty. Good night Fuzzle. Wherever you are…

Pie #24 – S’More Pie

Swap out campfire for oven. Swap out stick for plate.

Happy Mothers Day to all you moms! Tammi and I went to Taco Express with our friend Piph this morning for a few breakfast tacos to celebrate her day. The place was jammed. But the food is always good. After that, we went thrifting for costumes for an upcoming party. While Piph and Tammi continued on (I’m not much of a thrifter), I came home and jumped into baking pie #24. It’s S’More pie. I found this one on the Food Network website.  The pie crust is from Martha Stewart. It’s my favorite pie crust, if you’ve forgotten. A suggestion to all you moms with young children, if you want your kids to worship you, make this pie. In parental circles, it’s known as “leverage.”

The crust!:

16 -20 graham crackers

5 tbsp. butter, melted

3 tbsp. sugar

1/4 tsp. salt

Pre-heat oven to 350 degrees. In a food processor, blend the graham crackers until fine. Add butter, sugar and salt and mix until blended. In a 9 inch pie plate, spread the mixture along bottom and sides of pan. Bake for approx. 15 minutes. Transfer to wire rack and let cool.

The filling!:

4 eggs

1 1/2 cups sugar

1/2 stick butter, melted

3 tbsp. unsweetened cocoa powder

1 (5-ounce) can evaporated milk

1/4 cup coffee liqueur or Kahlua (I used Kahlua)

2 cups miniature marshmallows

Preheat oven to 350 degrees F. In a mixing bowl, whisk together eggs and sugar thoroughly combined and pale yellow. Whisk in melted butter, cocoa powder, evaporated milk, and coffee liqueur. Set aside.

Place pie shell on baking sheet and place on an oven rack. Carefully pour in filling. Bake in preheated oven for 45 minutes. About 5 minutes before pie is finished, mound marshmallows in the center of the pie (they will spread as they
melt). Continue baking until marshmallows are golden brown.

Let cool slightly. Serve warm. It’s gooey and I like the hint of liqueur along with the cocoa. The marshmallows make it fun, but a little sticky.

And now we’re off with the kids for Mother’s Day dinner. Canolli Joe style. So much for desert.

Pie #19 – ZTejas Ancho Chili Fudge Pie

Epilogue on the Shoo Fly Pie, it is NOT as good cold as it is warm. My first epilogue on a pie. It was also the first pie to end up in the trash. And I made two!  Blah. I hadn’t heard of the pie until my late 4o’s. Another first. I won’t be doing this one again in this lifetime…the last…did I say blah?

Which brings us to a very good-in-an-evil-way kind of pie,  ZTejas Ancho Chili fudge pie. I was having a conversation with Candy (a colleague from work) and she kindly asked how the pie adventure was going. I gave her the high notes and she suggested the pie I’m doing this week. I was told it’s very tasty and the menu is simple. Thank you to jaeleepoms of Mason, Ohio for this one. It comes from

The recipe!

2 teaspoons pureed ancho chilies (*)

1/2 lb butter ( I had to do a double take at this, a half pound!)

1/2 cup chopped walnuts

1/2 cup chopped pecans

2 eggs

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup flour

1 cup semi-sweet chocolate chips

9 in. unbaked pastry shell

For Ancho Chili Puree – Remove the seeds and stem from one ancho chile pepper, place in a small saucepan with water to cover. Bring to a boil and simmer until ancho is tender. *Go old school by mashing it through a strainer with a wood spoon. Or use a food processor.

Pre-heat oven to 325°F.  Toast the chopped nuts until lightly brown.

Melt the butter and let cool to warm. Beat eggs well and then add sugars and flour. Beat until smooth. Add warm butter to the batter and mix well (it is important for butter to be warm so chocolate chips will melt some).

Add chile puree.

Stir in nuts and chocolate chips.

Pour filling into pastry shell and bake for 45 to 60 minutes at 325°F until done. To see if its done, stick a toothpick into center of the pie. If it comes out clean, it’s done.

My wife and I tried it when it was still warm. It was like eating a big gooey cookie! We didn’t get a lot of the ancho chili taste though. Still, it’s really good.