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Bake the Book: Green Chili Chocolate Pie


[Photograph: Gentil & Hyers]

One glance at this pie and you might wonder, what green? What chili? The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop infuses heavy cream with fresh jalapeno and chopped ginger, combining that with cardamom-flavored bittersweet chocolate. The spicy bite of jalapeno is enhanced by the sharp ginger, and the cardamom backgrounds both while providing its own bit of mystery.

Tips: Remove the jalapeno seeds before slicing the pepper to mellow out its spice. This also makes it easier when it comes time to strain the ginger and pepper from the cream, and you don't have a strainer handy (though for this recipe, you really should).

Tweaks: This is a pie baked in a springform pan, which is a departure from the other Four & Twenty recipes we've featured. Don't let that make you nervous, though—the springform does a great job of supporting the wobbly filling. As with other treats baked in such a pan, take it out of the oven before it looks done, as it will continue to cook as it rests.

As always with our Bake the Book feature, we have five (5) copies of The Four & Twenty Blackbirds Book of Pie to give away.

Printed from http://sweets.seriouseats.com/2014/01/bake-the-book-green-chili-chocolate-pie.html

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