September 7, 2011

Chocolate Rosemary Pie

I love rosemary and I love chocolate. I never thought to put the two together, but this pie proves you can. I've only used rosemary in savory cooking, so this was a walk on on the wild side for me and may be for you. It turned out delicious! I loved the creamy- meltyness of the pie with the cripsy crust (actually I think anything in a pie shell is wonderful - stay tuned for a end of summer zucchini pie recipe).
I will warn you when you serve this, tell people the name of the pie otherwise they will give you funny looks when they bite into what they suppose is just chocolate pie. I know, because this happened to me at a homeschool moms get together. That mild, almost piney flavor makes it's way slowly through the chocolate, but it's there. I suggest putting a spring of rosemary on the top of the pie. All you need is a small slice of this so it goes a long way. It's especially good with a glass of milk or a cup of bold coffee.

Rosemary Chocolate Pie
frozen pie crust
2 c good quality chopped chocolate (I prefer dark)
12 oz evaporated milk
2 large eggs
3 springs of fresh rosemary (or you could sub mint leaves)
whipped cream for garnish

Prebake pie crust according to directions, be sure to prick the bottom so it doesn't raise up. Cool.

In saucepan, put milk and eggs, whisking together over medium heat. Stir in rosemary. Heat for 8-10 minutes occaisionaly stirring until the mixture thickens. Remove from the heat, remove the rosemary and slowly add in the chocolate. Stir into the chocolate is melted and completely smooth. Pour into the crust and refrigerate until firm (at least a couple of hours). Serve with whipped cream and a rosemary sprig. :)

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