Archive for February, 2011
It wasn’t taken on location, but the sentiment is there. If I haven’t already mentioned, and if I have it’s worth repeating, this is the best pie you will ever have.
You should also know that two days later, I went back and the boys were still scraping at the remaining crust. Which is both a testament to how good the pie is and a reminder to butter the pan.
Recipe at the bottom of this page.
College is a never ending whirl of excitement. Classes are crazy but fascinating, the weather in New York is beautiful and perfect for exploring, and most importantly of all, Restaurant Week was extended to Restaurant Month, so I’m finally full (albeit out of money).
But most exciting of all, this weekend my friend Alex has commissioned me to feed his film crew! Which means I’m cooking! For people! In a kitchen! Last night they had their first production meeting, tomorrow they’re shooting and by Sunday they’ll have a movie. Team Fishmonger is entering a 48-hour eco-friendly film contest for an opportunity to screen at Cannes. They’ll receive prompts tomorrow morning and in two days they have to have a film. I’m responsible for making sure they don’t die of hunger along the way.
To celebrate the project, I started them off with a pair of Miss Mary’s [Multipurpose, Magic] Fudge Pies, a remnant of our trip to Tennessee. Last night they were good luck pies, but they can serve every purpose, from “please be my friend” to “sorry you just got dumped.” I’ve used them in every situation possible. And they never fail. They’re magical.
I’m sorry to say I didn’t even a little bit make up this recipe – all credit goes to Miss Mary Bobo and Jack Daniel, for creating something that cannot be improved upon. Once you try this pie you will never make any other pie again. It puts a positive spin on the world. And that is how I know this team is going to win. And why I will accept full responsibility when they do.
Stay tuned for more photos and recipes from the set!
Miss Mary’s Fudge Pie
Adapted from Jack Daniel’s Website
¼ cup (½ stick) butter
1 ½ cups sugar
3 tablespoons cocoa powder
2 eggs, beaten
½ cup evaporated milk
1 tablespoon Jack Daniel’s Tennessee Whiskey
1 (9-inch) graham cracker pie crust (See Below)
Heat oven to 350°F. Melt butter in a saucepan over medium heat. Pour in bowl and stir in sugar and cocoa powder. Stir in eggs, evaporated milk, and Jack Daniel’s. Pour into the piecrust and bake for 30 to 35 minutes or until set. Cool completely. Serve slices with a dollop of whipped cream sweetened with sugar and a little Jack Daniel’s.
Graham Cracker Pie Crust
10 Graham Crackers
5 Tablespoons Butter
Preheat oven to 350°F. Break graham crackers in food processor until they reach a sandy consistency. Don’t over process them. Melt butter in saucepan and stir in graham crackers. Press graham crackers into a 9-inch pie pan and pre-bake for 10 minutes. If you’re making this for a pie that doesn’t go in the oven, bake for around 15 minutes, or until golden brown. But honestly you shouldn’t be making other pies.