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 #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 #44 – Chocolate Chip Cookie Pie

Before I start on my pie tangent, I feel the need to plug a singer who is working his way onto the cultural radar. His name is Marc Martel and he’s auditioning for the Queen Extravaganza which is being organized by Roger Taylor, the drummer for Queen. It’s a touring show that will hit the road next year. The tour is looking for singers and musicians to play the very best of Queen. Marc sent in a video audition where he sings Somebody to Love. It’s on You Tube, the clip is here. It is absolutely unbelievable. This guy should actually replace Paul Rogers who is currently fronting the band. End unsolicited plug for Marc…

Pie number 44 is a cookie pie. André has expressed an interest in my making a big pie that’s like a cookie and today I was feeling the mood for it. It’s very simple; prep took about 20 minutes and the total time from start to finish is just over an hour. Perfect if you are trying to watch football:)

This pie recipe is from and is attributed to Linda Larsen.

It’s a cookie! It’s a pie!

The pie!:

2 eggs

1/2 cup flour

1/2 cup sugar

1/2 cup brown sugar

3/4 cup butter, melted

2 cups semi-sweet chocolate chips

1 9″ unbaked pie shell

Pre-heat oven to 325 degrees F. Beat eggs well in large bowl. Add flour and sugars and mix until well blended. Stir in the melted butter. Add chips . Pour into unbaked pie shell, and bake at 325F for 55-65 minutes until puffy and golden brown. Let cool at least two hours before cutting. It’s currently on a rack in my kitchen cooling. I’m ready to eat and have whip cream and ice cream to add. Go big. I love me some cookie pie!

8 to go:)