Page 410 - Pie Squared

filling over the nuts, using a rubber spatula to get every drop. Slide
the pie into the oven (on top of the steel, stone, or baking sheet if

using) and bake until the top of the pie is browned but the middle is
still jiggly, about 55 minutes. Place on a wire rack to cool, about 4
hours.
Melt the chocolate (see box) and pour into a piping bag or a

ziptop bag. Snip the end and drizzle chocolate over the cooled pie.
Refrigerate to set the drizzle, about 15 minutes. When ready to
serve, slice the pie using a knife heated under warm water and
wiped clean between cuts. Don’t forget the ice cream.

Techniques: Chocolate Crust (here), Mixing and Rolling Out (here),
How to Toast Nuts (here), Crimp and Slash (here), Glazes,
Squiggles, and Drizzles (here)

Swaps:

A store-bought (see here) or homemade All-Butter Crust (here).

By weight, substitute toasted walnuts, hazelnuts, pine nuts,

almonds, cashews, or a mix of all of them for the pecans.

Go ahead, drizzle warm caramel across the surface.

HOW TO MELT CHOCOLATE

Chop the chocolate into small pieces, about the size of a pea.
The ideal temperature for melted chocolate is 90°F; the

butterfats and milk solids will not separate and when it firms up
again, it will not have a dusty bloom.

IN THE MICROWAVE

Place the chopped chocolate in a microwave-safe container.
Using low power, microwave in short 15-second bursts, stirring
between each burst. The stirring is critical or the chocolate will
burn. Depending on the quantity of chocolate, this process could