Page 283 - Chocolate Cake Doctor

C H O C O L A T E C H E E S E C A K E S A N D S O M U C H M O R E 265

1. Place a rack in the center of the oven
and preheat the oven to 350°F. Place the R
pie crust in a 9-inch pie pan. Flute the
edges as desired (see “the Cake Mix Doc- the Cake Mix Doctor says
tor says”).
It’s easy to make a refrigerated pie
2. Place the brownie mix, melted butter,
crust look homemade. Place it in your
bourbon, and eggs in a large mixing
own pie pan and gently press it into
bowl. Beat with a wooden spoon until
the pan with your fingertips. If any
just incorporated and smooth, about 50
crust overlaps the edge of the pan, fold
strokes. Pour the batter onto the prepared
it underneath and press down gently
crust, smoothing the top with a rubber
to create a clean, even line. Now, create
spatula. Sprinkle the chocolate chips and
a fluted (ruffled) edge: Place the thumb
pecans on top of the pie. Place the pie in
and index finger of your left hand on
the oven.
the edge of the crust so they form a
3. Bake the pie until the crust is deep U shape. With the index finger of
golden brown, the center has puffed up, your right hand push the edge of the
and the nuts have toasted, 42 to 47 min- crust gently into that U, creating an
utes. Remove the pan from the oven, and indentation. Do this every 2 inches
place it on a wire rack to cool for 30 min- around the crust. Or, to take an easier
utes. route, simply press into the edge of
the crust with the tines of a fork all the
4. Slice and serve.
way around.
Store this pie, covered in aluminum foil, If the crust on this pie gets too
at room temperature for up to 3 days or in brown for your liking, cover it with
the refrigerator for up to 1 week. Or freeze strips of aluminum foil, taking care
it, wrapped in foil, for up to 2 months. Thaw not to cover the pie filling, and let it
the pie overnight in the refrigerator before continue to bake.
serving.