Pie and a Movie...

I know that you are saying, shouldn't that be dinner and a movie? Normally, yes it would, but not in this case. You see, this is the first go round of You Want Pies With That? blog event. The first round theme just happened to be "I love that movie!" Pick your favorite movie and create a pie from it.

I chose the movie Chocolat starring Juliette Binoche and Johnny Depp, my favorite pirate who is coming back for Pirate's of the Caribbean 4!! OK, so back to the movie and pie. I could watch this movie again and again, right after the other. I just love it, but all through the movie, she serves her hot chocolate with a pinch of chili powder. So, I give you Chocolat's Chocolate Chess with a pinch of chili powder pie. I know it is long, but that's OK! Don't want the chili powder added? Just leave it out.

Chocolate Chess with a Pinch of Chili Powder Pie:

1/2 cup butter, melted
1 cup sugar
4 oz. bittersweet chocolate, melted (I used half bittersweet and half semisweet)
4 eggs, lightly beaten
1 tsp vanilla
1 1/2 Tbsp yellow cornmeal
1 tsp chili powder (add more if you want it a little stronger)

Heat oven to 325 degrees. Melt butter in a medium saucepan. Remove from heat and add sugar, mix until combined. Add melted chocolate and mix until smooth. Add the eggs, vanilla, cornmeal, and chili powder. Mix until all combined. Pour into pie shell and bake 50-55 minutes.

I use this pie shell when I need one in a pinch. It is from Gale Gand's book, Butter Sugar Flour Eggs.

Crumbly Pie Crust:

1 1/2 cup all purpose flour
1/4 cup sugar
8 Tbsp unsalted butter, cut into pieces and lightly softened
1 egg yolk

Put the flour in a large bowl. Add the sugar and mix. Make a well in the center and place the butter pieces and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined. Using your fingers, work the butter-egg mixture into the flour mixture until combined but still loose. The dough will be crumbly, but when you squeeze a handful in your hand it should hold together.

Sprinkle the dough into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom.

Chill the crust at least 30 minutes or, covered, up to 3 days.