Chocolate

Feel free to experiment with this recipe and include some of your favorite candy in addition to (or in lieu of) the suggestions below. Candyland Pie is a great option for Halloween, Easter, and children’s birthday parties and can be adjusted accordingly. For example, if you’re making this pie for Halloween, use seasonal M&Ms and add 1/2 cup candy corn to the topping. For Christmas, offer green and red M&Ms and mini candy canes or peppermint for garnishing. If you’re short on time, substitute Fudgy Brownies with a store-bought variety.

This pie was originally called Lover’s Delight Pie, and for good reason. This is the sort of dessert that you want to share with the one you love. Serve it up on Valentine’s Day or at the end of any other romantic meal for two and indulge in the classic flavor combination of chocolate and raspberry.

As a fan of Reese’s Peanut Butter Cups, I grew obsessed with the idea of re-creating that rich, satisfying taste in a pie and worked to develop the perfect recipe. Be forewarned that this pie is quite rich and filling. I recommend serving it at the end of a light meal—or even better, as a meal unto itself!

Simple and unfussy, this smooth, silky pie is pure chocolate through and through. I have several chocoholic customers who absolutely swear by it. Try the Graham Cracker Crust (page 10) as an alternative to the traditional crust.

Although its name says “pie,” Boston cream pie is actually more of a cake, with its two layers of yellow sponge cake filled with a thick vanilla custard and topped off with a chocolate ganache. Still, it’s one of the most requested items at Michele’s Pies. Be sure to plan ahead a bit when making this pie because the sponge cake and cream will need to cool completely before pie assembly can begin (the cooling process will take at least 2 hours).

Everybody loves chocolate chip cookies, so why not pay tribute to them with a pie? Biting into Chocolate Walnut Pie is just like savoring a warm, fresh-out-of-the-oven chocolate chip cookie, only even better, with a flaky crust and walnuts for an added crunch. This pie is delicious served warm with a scoop of vanilla ice cream or a cold glass of milk.

This is not only our signature pie but, more than that, I consider it my “lucky” pie. In addition to its being our first National Pie Championships winner, our customers voted it into Good Morning America’s “Best Slice Challenge” contest. The segment aired just a few days before my first Thanksgiving in the shop, making it nearly impossible to keep this pie stocked for the holidays. To really blow your guests away, I recommend serving this pie warm with a drizzle of Bourbon Sauce (page 190) or a scoop of vanilla ice cream on top.

I don’t know about you, but I take caramel very seriously. Over time, I’ve perfected a recipe that results in a thick, sweet caramel sauce, which perfectly offsets the pecans and flaky crust of this pie. The caramel also intermingles delightfully with melted chocolate and buttery pecans, making for a rich, dense, decadent pie. Serve with a dollop of Whipped Cream (page 193) or a scoop of dulce de leche ice cream

This cake, with its alternating white and pistachio-flavored layers, was originally created for the wedding of Fraser Lewis and Matthew Edwards. All components of the cake—the cake layers, pastry cream, and buttercream—can and probably should be made at least a day in advance. If you plan to transport the cake, assemble the individual tiers first, giving them their final coat of buttercream, then stack them. Place the bottom tier (still on its cardboard round) on a wooden cake board at least four inches wider than the tier. To keep the cake from slipping, line the wooden board with a rubberized nonslip mat, or secure the cardboard round to the board with hot glue. If possible, pipe the decorations once you have reached your location; wait to garnish the cake with the flowers until it is positioned on the serving table.

These lovely full-flavored cakes make a festive holiday dessert—but you can enjoy them any time of the year. The cakes can be baked a day in advance and kept in an airtight container at room temperature.

This pie can be made ahead and kept in the refrigerator, loosely covered with plastic wrap, for up to three days. Applying a thin coating of melted chocolate to the baked pie shell before filling seals the crust and helps it stay crisp.

These chocolate curls add a playful touch to the tops of cakes, pies, and tarts. Working with a block of chocolate (instead of a bar) makes it easier to form the curls. It also helps if the chocolate is slightly warm; if necessary, microwave it for about ten seconds, being careful not to let it melt.

Use the best-quality chocolate you can find for this recipe; some of our favorites are Valrhona, Callebaut, and Scharffen Berger.

A babka can be frozen in the pan for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about five hours. Be careful not to underbake; otherwise, the center may not set properly.

The French traditionally fill their éclairs with pastry cream; the British prefer whipped cream. Our recipe borrows from both, for a filling that is at once rich and light.

The pastry puffs can be baked a day in advance and kept in an airtight container at room temperature. If they soften, place them on a baking sheet and reheat in a 300-degree oven for about ten minutes to restore their crispness. Let them cool completely before filling with ice cream. Allow three profiteroles per person.

If you want to give this frosting extra flavor, add a teaspoon of mint, orange, or coffee extract after the chocolate has been incorporated. To frost a four-layer cake you will need to increase the ingredients accordingly: use 24 ounces chocolate, 4 1/2 sticks butter, 3/4 cup sugar, and 1/2 cup plus 1 tablespoon each cocoa and boiling water. Alternatively, halving this recipe makes just enough for a standard sheet cake or a dozen cupcakes.

Ganache will thicken as it sits. To cover a cake, it should be pourable but still thick enough to coat. If not, place the bowl of ganache over a pan of simmering water and stir until it reaches the right consistency.