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Modified John Scalzi’s Schadenfreude Pie
Nov. 7th, 2020 08:42 amNOTES: The first modified test pie, baked on 8/7/2017, came out with the flavor and consistency like one of those flourless “lava cakes” (Not that this is a bad thing, in my opinion.)
I reduced the amount of corn syrup and molasses and chocolate and eggs used, because the first time I tried to make the pie according to Scalzi’s original instructions, there was way too much batter left over after the pie shell was filled to the brim. I’m not sure if I did something wrong or if I should have used a deep-dish crust, but the graham and Oreo crusts in my local supermarket are all of the shallower 9-inch variety.
The walnuts were added due to the suggestion of a friend, and I think they worked out very well.
1 9” Oreo pie crust
½ cup (1 stick) butter, melted
1 cup dark brown sugar
¾ cup dark corn syrup
¼ cup backstrap molasses
2 eggs
⅓ cup dark or bittersweet chocolate chips, melted.
1 teaspoon vanilla
2 tablespoons Patron XO, or to taste. 2 may have actually been too much, or have been the wrong kind of coffee liqueur, but YMMV. I typically have Patron XO on hand way more than Kahlua.
1 cup chopped walnut pieces
Preheat oven to 375 Fahrenheit. Melt butter. Using a beater or spatula, mix in with brown sugar, corn syrup, and molasses. Mix in eggs. Melt the chocolate chips, microwaving in a glass microwave-safe container for 20-30 seconds at a time and then stirring until melted, and then mix them in.
Add the vanilla and the Patron XO or other coffee-flavored liqueur. John Scalzi’s recipe calls for two teaspoons cinnamon, and I omitted it on the first modified test pie because I was worried the flavor would clash with the walnuts.
Stir or beat until everything is well incorporated, then stir in the walnuts and pour into the Oreo pie shell. Bake on the center rack for 45-55 minutes. Cool for at least 20 minutes before eating.
I reduced the amount of corn syrup and molasses and chocolate and eggs used, because the first time I tried to make the pie according to Scalzi’s original instructions, there was way too much batter left over after the pie shell was filled to the brim. I’m not sure if I did something wrong or if I should have used a deep-dish crust, but the graham and Oreo crusts in my local supermarket are all of the shallower 9-inch variety.
The walnuts were added due to the suggestion of a friend, and I think they worked out very well.
1 9” Oreo pie crust
½ cup (1 stick) butter, melted
1 cup dark brown sugar
¾ cup dark corn syrup
¼ cup backstrap molasses
2 eggs
⅓ cup dark or bittersweet chocolate chips, melted.
1 teaspoon vanilla
2 tablespoons Patron XO, or to taste. 2 may have actually been too much, or have been the wrong kind of coffee liqueur, but YMMV. I typically have Patron XO on hand way more than Kahlua.
1 cup chopped walnut pieces
Preheat oven to 375 Fahrenheit. Melt butter. Using a beater or spatula, mix in with brown sugar, corn syrup, and molasses. Mix in eggs. Melt the chocolate chips, microwaving in a glass microwave-safe container for 20-30 seconds at a time and then stirring until melted, and then mix them in.
Add the vanilla and the Patron XO or other coffee-flavored liqueur. John Scalzi’s recipe calls for two teaspoons cinnamon, and I omitted it on the first modified test pie because I was worried the flavor would clash with the walnuts.
Stir or beat until everything is well incorporated, then stir in the walnuts and pour into the Oreo pie shell. Bake on the center rack for 45-55 minutes. Cool for at least 20 minutes before eating.
