I was hanging out on GetLostInAStory one day and saw Stella had mentioned a chocolate pear pie. Chocolate Pear Pie??? I knew RIGHT THEN that we needed to get her on as a guest and post this intriguing dessert. So here she is!
I am the eldest of 3 sisters. Our relationship isn’t always the best or most harmonious one, because as siblings usually do we bicker and fight at times. But there is a night all three of us remember with fond memories and this cake remains a favourite of all of us even after many years. My parents were away for the night and it was just the three of us, and we planned a sister bonding girly night: my older sister prepared this cake, the little one was in charge of cocktails and we watched movie after movie while gorging on this delicious cake and laughing and talking the night away. The cake became history and we never forgot it. Its official name is Extra Quick and Most Delicious Pear Pie, but we just call it the Sister Pie. I hope you’ll love it as much as we do 🙂
(the recipe is from Basic Baking by Cornelia Schinharl and Sebastian Dickhaut)
Preparation: 50 minutes, but only 20 minutes of it is work, the rest is for baking
1. Unfold the flaky pastry and let it thaw (takes about 15 minutes).
2. During this time mix the pudding powder with the vannilin sugar and 125 ml milk until it becomes a smooth liquid. Boil the rest of the milk and once it’s hot enough pour the pudding mix into it. Prepare the pudding according to the instructions on the pudding packet and let it cool, but stir it occasionally so it doesn’t “skin” (no thicker part develops on its surface).
3. Whip the cream until it’s hard and mix it to the pudding along with the cocoa powder.
4. Open the can and take out the pears (or if you are using fresh ones after having washed them cut them in half and take out their seeds).
5. Pre-heat the oven to 200 C and rinse the cake mould with cold water and do not wipe it out.
6. Roll out the flaky pastry on some flour and cut it to the shape of your cake mould. Put it in the cake mould so there is a rim (so the filling doesn’t leak out). Put baking paper on it and some dried beans or peas if you want it to bake evenly (I have done this recipe with and without the peas and both times it didn’t change on how delicious the cake was). Bake for 12 minutes.
7. Once it is golden take it out of the oven and let it cool. Spread the chocolate cream on the cooled pastry and arrange the half pears on top of it. Put it in the fridge for 1-2 hours to let it chill.
It has 235 calories per slice.
Enjoy, Bon appétit! 🙂
Geez, Stella, it sounds delicious! Even if I have no idea what vannilin sugar is. *laugh* Give me some time, Chicklets, to translate for this side of the pond.
Do you all have any bonding over food stories?