Page 162 - Pie Squared

3 to 6 tablespoons cold milk

1 teaspoon espresso powder dissolved in 1 tablespoon cool water

Whisk the powdered sugar and 3 tablespoons milk together until
smooth. Add the flavoring. Continue to whisk until velvety smooth,

adding more liquid as needed to reach the desired consistency.
Flood the entire surface of your pie with the glaze using an offset
spatula. Or squiggle on with a pastry bag. Or drizzle on with a fork.
Once the pie has been decorated, chill to set the glaze.

POURABLE CHOCOLATE

Makes ⅔ cup

4 ounces (113 g) semisweet or bittersweet chocolate, chopped

Up to 2 tablespoons heavy cream
A drop or 2 of light corn syrup, optional

Add half the chocolate to a heatproof bowl set over barely simmering

water, stirring from time to time. (See How to Melt Chocolate, here,
and How to Make a Double Boiler, below). When smooth and
thoroughly melted, remove from the heat and whisk in the remaining

chocolate until melted. Thin to the desired consistency with the
cream, continuing to whisk until the glaze is smooth. Whisk in the
corn syrup, which will make the chocolate shiny. After decorating,
chill the pie to firm up the chocolate.

HOW TO MAKE A DOUBLE BOILER

I am no fan of single-use kitchen equipment, so I do not own an
actual double boiler. Double boilers are nothing more than one
pan that sits inside another, with simmering water in the bottom