The Chocolate Pie Conundrum Gabfest
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By Emily Bazelon, John Dickerson, and David Plotz Updated Friday, Nov. 26, 2010, at 7:25 AM ET Become a fan of the Political Gabfest on Facebook. We post to the Facebook page throughout the week, so keep the conversation going by joining us there. Listen to the Gabfest for Nov. 25 by clicking the arrow on the audio player below: You can download the program here or you can subscribe to the weekly Gabfest podcast feed in iTunes or directly with our RSS feed. On this week's Slate Political Gabfest, John Dickerson, David Plotz, and Emily Bazelon discuss the TSA's troublesome new screening procedures, the pope's new line on condoms, and what's happening in Afghanistan. Here are some of the links and references mentioned during this week's show: Wikipedia's list of all the popes through history. John chatters about his Slate piece on Thanksgiving political arguments. Emily chatters about Jennifer Egan reading a Lore Segal short story on The New Yorker's fiction podcast. She also mentions Egan's new book A Visit from the Goon Squad. David chatters about his mother's "Chocolate Crunch Pie" (aka "Mocha Buttercrunch Pie"). You'll find the recipe here. The e-mail address for the Political Gabfest is (E-mail may be quoted by name unless the writer stipulates otherwise.) Like Slate on Facebook. Follow the Gabfest on Twitter.

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For Filling 2 of 3 11-10-26 3:36 PM . Cool.. salt. Mix in the vanilla and water. Bake for about 20 minutes. Push mixture into pie plate and cover the bottom and rim. but identical to one in The Frog Commissary Cookbook.) This can be made in stages. Cut in the butter with a pastry blender. lamented Bootsie. soft unsalted butter 1 cup brown sugar 4 teaspoons instant coffee 2 teaspoons vanilla 3 oz. (At this stage. The crust needs to be baked and cooled. aka Chocolate Crunch Pie (From a recipe given to me by the proprietor of the late. and brown Mocha Buttercrunch Pie. Combine flour. Then make the filling.C. D. and cool in the fridge. it can be wrapped in plastic wrap and frozen until the day of the party. Stir in the nuts and chocolate. unsweetened chocolate. CRUST 1 cup flour 1/4 teaspoon salt 1/3 cup brown sugar 1/3 cup cold butter 3 tablespoons finely chopped chocolate (semisweet) 3/4 cup chopped walnuts 1 teaspoon vanilla 2 teaspoons (maybe more) water FILLING 1/2 lb. and Miss Maud restaurant on P Street in Washington. melted 4 eggs TOPPING 2 cups cold heavy cream 2 tablespoons plus 1 teaspoon instant coffee 1/2 cup powdered sugar 2 tablespoons unsweetened cocoa 1 teaspoon vanilla OPTIONAL: Grated chocolate or chocolate curls For Crust Preheat over to 450F. Work the mixture to combine (use your hands).) Just before serving—or several hours before if you have fridge space—whip up the topping and cover the (thawed) pie.Print http://img. Winkie.slate. fill the crust.

com/id/2273721/ Also In Slate Why Do People Call Michele Bachmann Crazy but Rick Perry Dumb? Is It Sexism? Kurt Cobain Thought Nevermind Was Nirvana's Worst Album If Christie Is Such a Truth-Teller. cocoa. coffee. Add the eggs one by one. Add the melted chocolate. I just heap this on top of the pie. Chill for several hours. Article URL: http://www. and vanilla and beat until smooth. (At this point the pie can be wrapped and frozen.Newsweek Interactive Co. Garnish. if desired. Chief Political Correspondent John Dickerson. Slate Senior Editor Emily Bazelon. Why Won't He Be Honest About a Possible Presidential Bid? The Wall Street Journal Says I "Killed" American Literature The Real Reason You Never See Unicorns Anymore Drug Dealers Have Submarines. and vanilla until stiff enough to hold a shape.slate. Defrost in the refrigerator for 6-8 hours. powdered sugar. coffee. Again beat smooth. Add sugar.) For Topping Just before serving. Those skilled with a pastry bag can pipe rosettes all over the top. LLC 3 of 3 11-10-26 3:36 PM . Refrigerate until ready to serve. with grated chocolate or chocolate curls. Where Can I Get One? Copyright 2011 Washingtonpost.Print http://img.aspx?action=print&id=2273721 Cream butter until fluffy and smooth. whip together the cream. and Editor David Plotz host the Gabfest weekly. Spread the mixture in the pie shell. beating for several minutes after each