A few weeks ago, I posted a recipe for Melt-in-Your Mouth Cranberry Pie, and enjoyed the simplicity of creating a pie-like dessert without the pitfalls and anxieties of wrestling with a pie crust.
I recently ran across another “faux” (crustless) pie, called Edelweiss Fudge Pie. It was a winner in the 1968 Pillsbury Bake Off, and I can only imagine it was capitalizing on the continuing popularity of The Sound of Music, which had come out in 1965. The pie was made with German sweet cooking chocolate. Since the edelweiss flower is the National Flower of Switzerland, I thought it might be more interesting to make the pie with Toblerone Swiss chocolate, which contains honey and almond nougat.
As I put the pie in the oven, I was curious how it would be different from a plain ol’ brownie baked in a pie pan. The answer is that the upper and lower “crusts” are very fine textured and crispy, and the interior is fudgey and soft. Using the Toberlone resulted in a delicious milk chocolate, almost creamy flavor. Oh, yum! It’s a plain-looking pie, and needs to be served with a little Matterhorn of whipped cream, creating a surprisingly delicate dessert.
As I ate a slice of this pie, it occurred to me that it might be good with a glass of wine. I did some research and did discover the pairing of a Cabernet with a Toblerone dessert. Something to try!
Toblerone Fudge Pie
One 3.52 oz. bar Toblerone chocolate
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup flour
1 teaspoon vanilla
Heat oven to 325 degrees. Grease and flour a 9-inch metal pie pan. In a large microwavable bowl, melt the chocolate and butter. Set aside to cool a bit as you measure the remaining ingredients.
Add the three eggs to the melted chocolate and butter, and beat vigorously with a spoon for about a minute. Add the sugars and beat for one more minute. Stir in the vanilla. Sift the flour into the chocolate mixture and stir just until incorporated. Pour batter into prepared pie tin, and bake for 40 to 45 minutes. The surface will be lightly browned. Wait until it’s totally cool to cut and serve.
The original recipe called for 2 ounces (half) of a bar of German chocolate.
I was watching the antics of a squirrel the other day, and took these pictures of its stealthy approach to the bird feeder.
Then he fell off!