This Is No Ordinary Chocolate Pie
Though this looks like any other chocolate pie…sweet, creamy, chocolaty, and decadent, this one packs a special punch. Red pepper gives this one a spicy edge that will make you want another slice of that “je ne sais quoi”.
I think chocolate and hot pepper make the perfect marriage though this is what I would call and “adult” pie. The little kids might express some measure of disappointment with the unexpected charge of heat in their mouths. (at least mine did and spit it out immediately) I’ve reserved this one for more grown-up occasions. Turned out it was well accepted by the older crowd and the surprise charge seemed to delight everyone.
Here is how it was accomplished. First, I went into my dehydrated stores of last year’s red peppers and put a few in a cup of milk. I used three and broke off the tops so that milk could flow around the seedy parts inside and pick up that wonderful heat. By just simmering it about 15 minutes in a sauce pan, it became plenty spicy. Then I strained out the peppers, put the milk in a jar and put it in the refrigerator until it was completely cold again.
I always have a pie crust in the freezer it seems, because I often make two when I only need one so there’s one for later. This was the case, with this pie, and I gave it a good pricking to prevent it from bubbling up in the oven. I baked it at 400 degrees for about 30 minutes and allowed it to cool completely in the refrigerator.
With just some instant chocolate pudding mix, I prepared it according to the directions on the box except I used that cup of spicy milk and 3/4 cup light cream (half and half) for extra richness. I poured it in the cool pie shell and allowed it to set for a few hours in the fridge. You could never tell I didn’t slave over this pie for hours, and who needs to know? Well, I think anyone who wants to have a hot time at the party should know. Go on, give it a try!