It’s here! It’s Happy National Pie Day!
And if you still haven’t chosen a pie for this evening, here’s another suggestion. It’s based on an old Bake-Off recipe and goes by the name “Vienna Pie” because it has the flavors of coffee and cinnamon. The beauty of this pie is that you mix everything together, dump it in the pie crust and bake it; however, it separates and “magically” becomes a two layer pie. It does require a bit of standing time, so you might want to start it earlier in the day so that it will set up nicely by the dessert hour. And if you bake it, let me know! I wanted to make one today, but forgot to buy butter.
Luckily, Pillsbury has a great photo of it here. Vienna Chocolate Pie.
Vienna Chocolate Pie
- 1 unbaked pie crust 9 inch
- 1 1/2 cups sugar
- 3 Tbsp all-purpose flour
- 3/4 tsp instant coffee granules or instant espresso powder
- 1/4 tsp ground cinnamon
- Dash salt
- 4 eggs
- 1/2 cup buttermilk
- 1 1/2 tsp vanilla
- 1/2 cup butter or margarine softened
- 2 oz unsweetened baking chocolate melted
- 1/4 cup slivered almonds
- Preheat the oven to 400 degrees F.
- In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt. In large bowl, beat eggs with electric mixer on high speed until light in color. Beat in sugar mixture. Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled). Pour into crust-lined pan. Sprinkle with almonds.
- Bake 25 to 30 minutes or until center is set and crust is deep golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool completely, about 1 hour. Transfer to refrigerator to chill.