Slivers of Sweet Bliss: Chocolate Covered Slices of Pie
Tuesday, November 4, 2014 
The big news today is this: chocolate covered slice of pie.
Not that you need more explanation, but since I am a giving person by nature, I'll tell you more. Basically, the story goes like this. First, you bake a pie. You're so excited about this recipe. And when it comes out of the oven and has cooled, you couldn't imagine being more excited about a dessert.
But then, a few days later, the pie has dwindled down to the last slice and suddenly you find yourself dreaming of different desserts. Better desserts. Fresher and prettier desserts.
That's one sad unwanted slice of pie. You could write a poem about it, it's that sad.
It's at exactly that moment that you need to take action so that final slice isn't just discarded like yesterday's news. That's when you do the following:
Coat the whole slice of pie in chocolate.
The benefits of covering a pie slice in chocolate are many. To list a few:
- Let that pie slice burn out, not fade away!
- You get to melt chocolate and pour it on top of something you're going to eat. This always brings me joy.
- Most things taste better coated in chocolate, let's face it. Pie is no exception.
I first had this idea while taking a long, hard look at aforementioned sad slice of pie and trying to think of a non-milkshake solution to making it an awesome treat (I mean, I've done that before).
Turns out, coating a slice of pie in chocolate is not only funny to talk about, but it also tastes delicious. The slice in question here was from a sweet potato pie; the spicy-earthy flavor paired with the chocolate became a new dessert entirely, almost like a pumpkin truffle (since I've never seen a sweet potato truffle) but expanded to a much, much bigger scale. And, you know, with crust.
;)
Crust, I should say, LOVES being coated in chocolate. The buttery-flakiness is a dream when coated in chocolate, to the point where I wonder why choco-covered pie crust isn't a thing.
But I digress. A few recipe notes:
I have based this on a single-serve basis; simply double the amount of chocolate for more slices.
While I used a slice of sweet potato pie, I have wracked my brain for a type of pie I don't think would taste better coated in chocolate, and haven't come up with one yet.
In terms of ease of eating, you don't want the chocolate to set up entirely. You want it to set in the fridge for maybe 10 minutes, so that it has firmed but still yields when you cut into it with a fork or spoon. That is the exact best texture for the chocolate for maximum enjoyment while eating.
OK, ready? Here's the recipe.
Chocolate covered slices of pie
Makes one
You need:
- 2 ounces chocolate, chopped coarsely
- slice of pie
- spatula
- microwave-safe bowl
- spoon
Procedure
- Melt the chocolate, either in the top of a double boiler or in the microwave in short increments until it is mostly melted--the rest should melt in the residual heat if you give it a stir with a spatula.
- Place your slice of pie on a rack or surface that will allow excess chocolate to drip through rather than pool up at the foot of the pie. Place something below it so that you don't get all messy.
- Using the spatula or a spoon (or a combo), coat the pie all over with chocolate. Take care to get into the nooks and crannies, the sides and the back. Cover EVERYTHING with chocolate.
- Transfer to a plate, and place in the refrigerator for about five to ten minutes. This should allow the chocolate to lightly set, but not become firm.
- Remove and eat immediately, because that texture of slightly set but still yielding is the best moment to eat this pie for maximum pleasure.
Reader Comments (4)
I would love biting into a crispy chocolate shell to find the softer pie center - it's like biting into a chocolate covered ice cream bar, but the colder-weather version of that. Yum!
Joanne: You said it. I accept your genius comment with pleasure!