I've said it before, and I'll say it again - one of the reasons why I enjoy food blogging as part of a group is that it pushes me to make things that I would never in a million years have chosen to make myself, and I am more often than not pleasantly surprised by the results.
This week's Tuesday with Dorie, hosted by Kim of Scrumptious Photography, is another one of those weeks where I made something that I otherwise would have never have chosen to make. Kim's choice was Dorie's Chocolate Cream Pie. This is a dish which I believe is all American, as evidenced by Dorie's opening description of it as resembling something served at a roadside diner. Now, I would be lying if I said that chocolate and cream served separately aren't good - I am a chocoholic, and cream can make many dishes just that little bit nicer (if a bit naughtier in the kilojoule department). However, the sound of the two together in a chocolate shortbread crust with chocolate curls on top sounded way too rich for me.
I made Dorie's recipe as is, without any changes, as many TWDers who made this before me said that this was just perfect.
Unfortunately, I have not as yet tried the pie combination because I am taking this for the Legal-Finance morning tea today. A lot of TWDers said that while they weren't that keen on the separate elements of this pie, together, they found them to be awesome. I can say that I have tried the crust (rather dry and not at all sweet), and the chocolate custard (devine) and the whipped cream (which is, well, whipped cream) alone. An update on my views on the flavour combination will be provided once I have sliced the pie.
Newsflash - the Verdict: This pie is incredibly rich - it knocks a sucker punch. The cream actually helps to smooth out some of the richness, so I would not leave it out. However, it was very popular at the party as well, making me a happy girl :)
You can check out hundreds of other versions of this chocolate cream pie, and have your fill, so to speak, by visting the TWD blogroll, and you can find the recipe at Kim's site (remembering that Kim will post behind me because we are in different time zones).