|The pie "de camino"|
Before my first drop of the sweet elixir of life they call coffee, I was already making a double chocolate pie, with homemade marshmallow topping. Made up the recipe as I went along. When things turn out as well as that, I always think there is divine inspiration involved. I think I'm calling my creation: Jove Pie. Its destiny was into the stomachs of truly loving people who are making my last weeks here, unforgettable.
1 ¼ cups of biscotti, pulverized (almond, amaretto, plain, vanilla, chocolate)
2/3 of a stick of butter
¼ cup of icing sugar
½ cup of cacao, not dutch processed.
Press the butter into the dry ingredients bit by bit with your fingertips until it forms a dough. If it’s too dry, add a little very cold water. Press into the bottom of a pie tin. Bake for 10 mins on 350F.
1 cup of cacao, not dutch processed
3 egg yolks
¾ cups of sugar
2 cups of whole milk
¾ cup of white, sifted flour
1 tbsp of rum
1 tsp of good vanilla extract
3 tbsps of butter
Heat milk on stove until warm. In a bowl, whisk together the yolks, sugar, flour, rum, vanilla and cacao, add the cubes of butter, then whisk in the hot milk. Strain any lumps out and pour into pie.
With oven set at 325F, bake for 35 minutes, or until just set. Pour marshmallow on top, sprinkle extra cacao (or grate some good chocolate) and bake on 400F for 5-10 mins.
3 egg whites
½ cup of icing sugar
1 packet of gelatin
Sprinkle of cornstarch and salt.
Clean your bowl with lemon/lime juice as well as your whisk, thoroughly. Pour egg whites in, add a pinch of each salt and cornstarch and whisk until fluffly and light, then add sugar, whisk through, then gelatin, whisk through again.
It's delicate, moorish, fully rounded in chocolate flavour and an Ode to the DR: almost everything in it was sourced here.
Santo Domingo: I love you.