There’s something about chocolate pie that seems sort of wrong, right? Not because it photographs blurry—that’s just science!—or because its appealing exterior could be hiding an unwelcome surprise, but because it’s too… showy, somehow.
Pie is barely sweetened peak-season fruit and soft, warming spices; pie is rich custard that refuses to hold its shape when sliced and placed onto a plate; pie is labor-intensive but somehow unfussy. Pie is humble. Pie is not a moist, dense, almost criminally rich flourless chocolate cake baked in a pie dish, a dessert that earns its name only because it happens to be encased in a buttery, fully unnecessary crust.
Yet here we are. Continue reading