I have to admit that I was stumped by this month’s theme: Pies as a Fashion Statement. What does that really mean? Let’s hope it is open to artistic interpretation.
So, after pondering this for considerable time, I decided that a black and white combination could be the height of fashion: tuxedos, Ascot hats and gowns, penguins.
Now, this pie, although black and white, was a strange one, sort of backwards. It tasted fine, but I’m not sure I would make it again in the same way. I’d probably make a regular crust and cut back on the orange peel. Best of luck to anyone who is brave enough to try it. I'm also looking forward to seeing how Holly, this month's hostess, interpreted this theme.
Black and white pie
4 tablespoons butter; softened
¾ cup brown sugar; packed
1 teaspoon vanilla extract
1 teaspoon orange zest; grated
3 ounces bittersweet chocolate cut in 1/2-inch bits
½ cup white chocolate chunks 1/2-inch pieces
⅔ cup pecans; chopped
1 recipe for a single-crust pie
Preheat oven to 325°F. In a medium bowl, beat together butter and brown sugar with an electric mixer on medium until creamy. Beat in eggs, vanilla, and orange zest until well blended; mixture may look slightly curdled. Stir in bittersweet and white chocolate chunks and pecans. Crumble pie crust dough on top, stirring with a fork until well blended.
Pour into a greased 9-inch pie plate. Bake 35 mins, or until set. Let pie cool before serving, topped with whipped cream.
Close-up of filling: