You guys! It’s week 26! That means the year is half over, and it also means that I am half way through this pie a week project. Can you believe that I’ve kept this up so far? Haven’t missed a week yet – and I don’t see any signs that we are losing any momentum. People keep asking me if I’m getting tired of it, or if it is becoming a chore to do this every week, and I can honestly say no. It has been so much fun, on so many levels. Finding a new recipes, and trying so many new combinations and flavors has been a blast. It has been SO MUCH fun to share all of these pies with so many people that I care so much about. I wish you all could hear the responses that I have gotten when I hand someone a dish and tell them, “Hey, I made you a pie.” It really is true that everyone loves pie. It is such a happy thing!

So who got pie number 26? Well, the lucky girl was Haley! Haley is a recent Mizzou grad, former 1canoe2 “intern”, and current 1canoe2 production and shipping machine. She says she’s just here for the summer, but we are getting so used to having her here all day every day that I’m pretty sure she’s going to have to fight her way out if she decides to leave. *wink*wink* We love having her here! Haley’s birthday was on Wednesday, and we like to celebrate birthdays with pie!

Haley’s birthday treat was a Brownie Pie with a graham cracker crust – a recipe from the Momofuku Milk Bar cookbook. Oh my goodness, it was good! A gooey and fudgey filling in a buttery, sweet, and a little bit salty crust. Yum. The Momofuku Milk Bar is a well known bakery in New York City, part of the Momofuku family of restaurants owned by chef David Chang. We are big fans, and we try and visit when we’re in the city, and we suggest that you do the same! All of the recipes are very unique, and often times involves many many steps, and sometimes ingredients that you might not find in your local grocery store. I picked up the cookbook a few weeks back and have been really anxious to jump in and make some of it. I chose this recipe to start with, because it sounded delicious, and it sounded simple, and it was!


Brownie Pie

Crust Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup milk powder
2 Tbs sugar
3/4 tsp kosher salt
4 Tbs butter, melted
1/4 cup heavy cream
Filling ingredients:
4 1/2 ounces 72% baking chocolate
6 Tbs butter
2 eggs
3/4 cup sugar
1/4 cup flour
3 Tbs cocoa flour
1/2 tsp. kosher salt
1/2 cup heavy cream
Heat the oven to 350 degrees.
Toss together the graham crumbs, milk powder, sugar, and salt in a medium bowl. Whisk together the butter and heavy cream. Add to the dry ingredients and toss to evenly distribute. Save 1/4 cup of the crust mixture for later, and dump the rest into a 10 inch pie plate. Press the mixture firmly into the dish covering the bottom and sides of the pan completely. 
For the filling, combine the chocolate and the butter and gently melt them together on low in the microwave for 30 to 50 seconds. Stir them together, working until the mixture is glossy and smooth. Combine the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whip together on high for 3 to 4 minutes, until it is fluffy and pale yellow. Replace the whisk with the paddle attachment. Dump in the chocolate mixture and briefly mix together on low, then increase the speed and mix for 1 minute. Scrape down the sides of the bowl. Add the flour, cocoa powder, and salt and paddle on low speed for 45 to 60 seconds. Stream in the heavy cream on low speed, just until the batter has loosened up a little and the cream is fully mixed in. Detach the paddle and gently fold in the graham crumbs that you set aside into the filling mixture. Scrape the filling into the graham shell. Bake for 25 minutes at 350. The pie should puff up a little on the sides and develop a sugary crust on top. If it is still liquid in the center and hasn’t developed a crust on top bake for an additional 5 minutes or so. Cool the pie on a rack.
:: Carrie ::