Congratulations, Earlene!

I was delighted to open today's Contra Costa Times, and find a front-page (of the food section) honorable mention of one of my favorite church ladies!

Apparently, Earlene Boyd is a top-ten finalist for a recent "invent an expressive pie" contest. Earlene, one of our church deaconesses, is quite famous for her baking skills, and when we know she's bringing by snacks for youth group, we always try to show up hungry. Here's her winning submission:




Over Indulgence Chocolate Puddle Pie

Makes 1 9-inch pie

FOR FILLING:

-1 cup pecans, coarsely chopped

-3 ounces bittersweet chocolate (Ghirardelli bar), coarsely chopped

-1/2 cup (1 stick) butter

-1 cup sugar

-4 tablespoons cornstarch

-2 eggs, beaten

-1 teaspoon vanilla

-1 9-inch unbaked pie shell

FOR PUDDLE:

-2 ounces semisweet chocolate, coarsely chopped

-3 tablespoons whipping cream

FOR TOPPING:

-1/2 cup whipping cream

-2 tablespoons confectioners' sugar

-Grated chocolate

1. Preheat the oven to 350 degrees. Put the pecans in a pie pan and toast them for about 10 minutes. Set aside.

2. In a microwave-safe bowl, melt together the bittersweet chocolate and the butter in the microwave for 1 minute. Remove from microwave, and stir until melted and smooth. Set aside.

3. In a medium bowl, mix together the sugar and the cornstarch. Stir in the beaten eggs and vanilla, then stir in the melted chocolate mixture until well-mixed. Stir in the toasted pecans. Pour mixture into the pie shell, and bake for 40 minutes.

4. When the pie is almost finished baking, make the "puddle." In a small microwave-safe bowl, melt together the semisweet chocolate and the 3 tablespoons whipping cream in the microwave for 30 seconds. Remove from microwave, and stir till melted and smooth.

5. As soon as the pie comes out of the oven, poke holes, at 1-inch intervals, all over the top, with the greased end of a wooden spoon. Then, using a small spoon, fill each of the holes with the melted ganache. If some sink in, fill them up again, until all chocolate is used.

6. Set the pie on a rack to cool. Whip together the 1/2 cup whipping cream and confectioners' sugar until thick and creamy. When the pie is cooled and ready to serve, cover the top with the whipped cream. Sprinkle with grated chocolate.
-- Submitted by Earlene Boyd

Per serving (based on 8): 570 calories, 5 g protein, 49 g carbohydrates, 43 g total fat, 18 g saturated fat, 110 mg cholesterol, 130 mg sodium, 3 g fiber. Calories from fat: 68 percent. -- Times analysis