It’s big fat Perfect-Pi day – 3.14.15 – and we’re here to celebrate in style with something old (Jell-O), something borrowed (Nutella, thank you, Italy) and something chocolate (Hershey’s dark unsweetened cocoa). It’s not like we need a day to be reminded to eat pie but it sure doesn’t hurt, right?
I have no idea why pi became pie day. Perhaps we have way too much time on our hands in the interwebby-world or maybe some mathematician was very hungry while studying pi. But hey, any excuse to make pie is ok with me.
This particular pie recipe is a throwback to the days when pie was easy and the filling was Jell-O. But in a nod to all things
not in moderation we tossed in a little dark unsweetened cocoa. Jell-O pudding, while swell if you’re five years old, is also a big old too-sweet tooth cracking deal if you’re old enough to add Frangelico to this pie. And then to make it crazy-over-the-top or balanced as some of us will say, we also melted in Nutella and marshmallows.
The flavor is better than you imagine. Plus a little slice goes a long way so a single 9-inch pie can be served to an entire neighborhood or six hungry people in your family.
The pie ingredients hang out at the intersection of diary and free but not quite dairy-free. To mosey on down to dairy-free, use this dairy free crust and though Truwhip is made sans lactose, it still has dairy in it – so go with a nondairy whipped topping. No one said this was healthy pie, but it’s certainly a nice treat every once in a (long) while. Feel free to binge on kale the remainder of the week if you must.
Me? I’ll be eating pie, one super duper skinny slice at a time. Join me?
And happy big Pi(e) day.
|Nutella Chocolate Marshmallow Pie|| |
- 300 grams Canteen flour blend (2⅓ cups) (see notes)
- ¼ teaspoon kosher salt
- 1 tablespoon granulated sugar
- 115 grams unsalted butter, chilled and cubed (8 tablespoons)
- 70 grams Spectrum shortening (5 tablespoons)
- 40-60 grams cold water (1/4 to ⅓ cups)
- 720 grams nondairy milk (3 cups)
- 141 gram box of Jell-O chocolate pudding (5 oz box, cook & serve)
- 15 grams unsweetened Hershey’s dark cocoa, sifted (3 tablespoons)
- 1 teaspoon unflavored gelatin
- 80 grams Nutella (4 tablespoons)
- 180 grams mini Marshmallows (4 cups)
- 1 teaspoon vanilla extract
- 1 tablespoon Frangelico (optional)
- 80 grams Truwhip whipped topping (1 cup)
- In the bowl of a food processor, pulse flour, salt and sugar together. Add butter and shortening and pulse until mixture forms coarse crumbs. Add water a bit at a time JUST until the dough pulses into a ragged smeary ball which takes a lot less water than you think. Turn dough out onto plastic wrap and chill at least 2 hours and overnight is better. Roll half the dough between sheets of plastic wrap. Place dough in a 9-inch pie pan and shape to fit, fluting the edge. Keep remaining dough for another pie or freeze, wrapped well in plastic. Chill the prepared pan with dough while the oven preheats. Preheat oven to 350°F. Blind bake pie crust for 25 to 35 minutes or until golden brown. Cool before filling.
- In a large saucepan whisk together milk with pudding mix, cocoa, gelatin and Nutella until combined. Heat over medium low flame and cook until everything is well combined but the pudding is still liquid. Add the marshmallows and stir until they fully melt into the pudding. Keep on the heat stirring constantly until pudding thickens. Remove from the heat. Add vanilla and Frangelico, if using. Cool by placing the saucepan on ice in a flat pan and stir every once in a while for 10 to 15 minutes. Expect the pudding to be almost set. Remove from the ice and add the whipped topping and using a whisk blend vigorously. Scrape the pudding into the prepared pie crust and rap gently on the counter to settle the pudding taking care not to crack the crust. Refrigerate pie for at least three hours to set. Top with remaining Truwhip topping before serving. Makes one 9-inch pie and serves 8.