Fun fact about me: I used to be a math wizard. I started taking high school math classes when I was 11 years old, and in a recent conversation, I described my high school experience of taking calculus and calculus-based physics at the same time as “A Lot of Fun”. Once I went to college, I focused on ~artsier~ things, and my math brain is now a mushy, soggy pie. There are 4 artifacts that remain of my math glory days:
- I believe “The limit does not exist!” is one of the best movie lines ever.
- Hidden Figures haunts me of what my life could have been like, if I only knew black girls could be astronauts. (meaning, I’d be on the moon, instead of earth with you clowns. Jk luh you.)
- I still play the 24 game with the last 4 digits on car license plates. My brother’s and I started doing this on long car rides when we were kids (which was every car ride, because we lived in the country). To this day, I still play when I’m stuck in traffic, or have to wait in the car for someone. And I play by myself, so I always win!
- I LIVE FOR PI DAY. March 14th aka 3.14 is my second favorite day of the year (second to Christmas Eve, barely beating out Valentine’s Day). It’s a stupid holiday with limited expectations, just pie and math! One year in school, I recited 50 digits of pi for a tootsie roll. And my Pi Day experiences have only gone up every year since then.
For Pi Day 2018, I present to you a few gifts: Spiced Sweet Potato Pie, Strawberry Mascarpone Tart, Mixed Berry + Red Wine + Black Pepper Pie, Blackberry, Mint, + Red Wine Pie, and here, a Mexican Chocolate Pie. And I promise I won’t ask you to recite any portion of pi for these gifts.
This pie is an adaptation of a French Silk Pie, which is a no-bake, smooth and rich chocolate filling topped with fresh whipped cream and chocolate curls. For this version, I included some cayenne in the chocolate filling, and tequila in the whipped cream (!!!!!). It requires a stand mixer, a little bit of planning ahead, a minimal amount of hands-on work, and lots and lots of Pitbull Radio. In the words of the legend himself, dale!
Adapted from Gimme Some Oven.
4 oz dark chocolate, melted and slightly cooled
1 c butter
1 1/2 c granulated sugar
1 t vanilla extract
3/4 t espresso powder
3/4 t cayenne
3/4 t cinnamon
1/2 t kosher salt
4 eggs, room temperature
1/4 c powdered sugar
4 T tequila
1/4 c sour cream
Dark chocolate, for shaving
Pepitas, for topping (optional)
- Beat the butter & granulated sugar in the bowl of a stand mixer fitted with a paddle attachment on medium high until light & fluffy. Add the melted chocolate, and beat until fully incorporated. Add vanilla and spices, and mix again to combine.
- Add one egg, and beat on high for 5 minutes. Scrape the bowl, and add the next egg. Beat for 5 minutes longer. Repeat the process with the next two eggs (for 20 minutes total). Your mixture will be nice and smooth at this point.
- Spread the mixture evenly in your pie crust, and refrigerate for at least 2 hours.
- Whip the heavy cream, powdered sugar, and tequila in the bowl of stand mixer with a whisk attachment until stiff. Fold in the sour cream. Spread or pipe the whipped cream on the chilled pie. Top with chocolate curls + pepitas. Enjoy! ¡Dale!