If there was one pie in my recipe stash that could woo the toughest of critics, this might just be it. In fact, it is so versatile and delicious that I could toss all other pie recipes (except Husband’s beloved lemon pie). Look no further, folks, this is it, chocolate pie that trumps all others.
The original recipe comes from Rookie-Cookie, a great blog chock full of comical anecdotes, colorful photos, and original recipes by the lovely Whitney. Check it out, especially if you’re having a blue day. Her charm will revive your smile.
Back to the pie: it couldn’t be easier. Aside from the pre-baked pie shell, this is a wonderfully easy stove-top (or microwave) prep pie. The texture is thick and fudgy, with the most decadently rich chocolate flavor. This means, of course, that one 9″ pie can serve the multitudes. Whitney originally made the pie using Heath toffee bars, which are unavailable in my area. While I’m certain that it is a stellar combo, I’ve found that varying the type of chocolate and the “add-in” can create all kinds of wonderful pie possibilities, which is what I’ve done here. This chocolate fig pie boasts candied figs and a dark semi-sweet chocolate base. It was amazing. I imagine that adding Reese Cups would also rock my world. The possibilities are endless, the pie: timeless. Try it. Love it. Bookmark it. Pass it on.
Chocolate Fig Pie
Adapted from here
1 chocolate graham crust I used a basic pre-baked pie crust
1 1/4 c. semi-sweet chocolate chips
1 c. heavy cream
8 oz. cream cheese, at room temperature
1/4 c. brown sugar I used white
2 t. vanilla
6 candied figs, rinsed with outer sugar scrubbed off, chopped finely
Whipped cream, optional but pretty
1. Place chips in a heat-proof measuring cup and set aside.
2. Warm cream over low heat on stovetop, or in microwave. It should barely simmer. Pour over chips and allow to rest one minute.
3. In a large bowl whisk together cream cheese, sugar, and vanilla until smooth.
4. Stir chocolate and cream until uniform in texture. Stir into cheese mixture. Toss in figs and mix to combine. 5. Pour into pie shell and refrigerate at least 4 hours before serving to allow pie to firm up. Add whipped cream, if desired.
6. Slice into the teensiest tiniest pieces and savor each bite.