Cold Brew Café - South Grafton. Featuring Nitro Coffee.
On the corner of Cambridge and Armidale St, South Grafton.
Coffee & Chocolate Pie!
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The Great American Pie Tour
As Easy as Eating Pie
As presented in Grafton's Valley Messenger. Read Latest Edition
Beginning 16 Feb 2022 at Cold Brew Café
53 Armidale St.,
(Armidale St. and Cambridge
St.) South Grafton, NSW.
Chocolate Pie
Fermented beverages made from chocolate date back to 450 BC.
The Mexica/Azteca believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom.
Chocolate arrived in Florida on a Spanish ship in 1641.
The history of Chocolate is as rich as chocolate! We're not surprised at the idea that the gods have bestowed it upon us. Who hasn't felt chocolate heal a broken heart?
But, when you search online with “chocolate pie history” you’ll get a very mediocre result. Then you’ll see, “People also ask: Who invented chocolate pie?” And that answer may surprise you as much as it did us.
A photographer by the name of Nicholas Muray, a Hungarian born in 1892, has the credit of inventing the chocolate pie, according to the National Museum of American History, The Smithsonian Institution.
Nicholas Muray took a colour carbro photograph in 1944, that was published in McCall’s Magazine. The picture is gorgeous and can be seen below.
Elegant women’s hands draw out a second piece of beautiful dark brown chocolate pie with blue and yellow balls of cream to a gold-leafed, pink plate against a blue tablecloth. A gentleman’s hand is poised to take up a gold-leafed, pink cup of black coffee.
As formal a setting as this photograph depicts it is also very homey. We can imagine everyone flipping frantically through McCall's just to find the recipe!
Chocolate Pie ranks #3* in America's favourite pies, and that is our 3rd pie on the Great American Pie Tour : As Easy as Eating Pie!
We will be posting "tips and secrets" on our FaceBook page @coldbrewcafeaustralia. and look for the recipe in the next printing of the Valley Messenger. *We're sorry we weren't able to publish the article about America's #2 favourite pie: Pumpkin Pie as the Valley Messenger printing was postponed due to floods. We did; however, continue with the Pie Tour at the Cold Brew Café. We will circle back around to Pumpkin Pie another time.
Chocolate Pie
Our final pie was made with an Arnott’s Nice Biscuit crust. Simple and Delicious. The crust recipe can be halved and made thinner, but we enjoyed the thicker crust with the rich filling. The easy to make filling also works as pudding, preferably eaten warm!
Crust
Preheat oven 160℃
1 package of Arnott’s Nice Biscuits
125 g melted butter
¼ t Salt
Pulse biscuits and salt until fine
Add melted butter pulse 8 - 10 more times
Press into a greased pie crust
Bake with pie weights 160℃ 15 minutes
Remove weights and bake for 8 - 10 minutes more
Look for golden brown colour
Filling
⅓ C (80g) Sugar
¼ C (50g) Corn Flour
2T (14g) Cocoa Powder
¼ t Salt
Whisk together in saucepan off heat
3 C Milk. Add to whisked items off heat
Put on medium heat for 8 - 10 minutes whisking constantly.
Bring to a boil and boil for full 30 seconds still whisking constantly (it should be boiling throughly not just glugging random bubbles)
Take off heat and add
170g Bittersweet Chocolate (no sugar <60% coco solids)
3T (42g) Butter
After butter is melted add
2t Vanilla
Pour into crust (crust need not be cooled)
Let cool on the counter until room temp
Chill for at least 4 hours
Optional Topping
1C heavy Cream
1T Powdered Sugar
Whip to stiff peaks and serve with pie
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