Washington Pie
Tasty, but how the filling is supposed to work is a bit of a mystery!
Adventures in historic cooking
Easier than expected, a nice centrepiece appetizer for a larger gathering.
Another from Wartime Recipes from the Maritimes, this pie uses gelatin and whipped egg whites to create a cohesive, mousse-like texture.
The book says that the meringue is folded into the pie to reduce how much sugar was needed (since sugar was rationed). I like the lightness it adds, and I think I’d prefer this version to one with a meringue topping.
1 baked pie shell 2 oz unsweetened chocolate (I used 4-5 oz) 1/2 cup boiling water 1 tbsp gelatin, softened in 1/4 cup water 2 egg yolks (I used all 3) 1/2 cup + 2 tbsp white sugar 1/2 tsp salt 2 drops peppermint flavouring 3 egg whites
Melt the chocolate in the 1/2 cup boiling water (I used a double boiler). Beat until smooth. Remove from heat and stir in the softened gelatin until dissolved. Beat in to the chocolate mixture the egg yolks, 1/2 cup sugar, and salt. Add the peppermint oil and chill until partly set. Whip the egg whites until stiff but not dry, then beat in the remaining 2 tbsp sugar. Fold egg whites into the chocolate mixture until combined. Pour into the pie shell and chill until set.
I like my chocolate desserts to be very chocolate-y, so I often add more chocolate than requested in the recipe. I also dislike when recipes have unbalanced egg part usage – what am I going to do with one spare yolk?! So I just added it in.
I only had bittersweet chocolate, so I reduced the sugar in the recipe to 1/3 cup, to better approximate the sweetness of the original dish.
Everyone liked it! I would make this again!
The pie was kind of mousse-like and light, while being still very chocolate-y (with my extra chocolate additions). I like the mint flavour, but I think other flavourings could be really nice too (cinnamon and chili, for example). It would also be good without flavour additions too!
I think I like the lower sugar content of most of the wartime dessert recipes – it’s nice to have something a little less. sweet sometimes. We certainly didn’t miss having more sugar in this pie.
What flavour would you add? Tell us in the comments!