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Midwest Living
Bittersweet Chocolate and Pear Pie
This rich, chocolate-y pie's flavor really depends on ripe, flavorful pears. (In other words, if they're still rock-hard, don't bother.) For a topping idea, try making homemade whipped cream with a dollop of sour cream whipped in; the slight acidity nicely cuts through the pie's chocolatey richness.

Ingredients
Directions
*Shopping tip
Not to be confused with tapioca pearls, tapioca flour (sometimes labeled tapioca starch) is powdery like cornstarch. It's a good thickener for pies because it doesn't cloud the filling. Bob's Red Mill is one widely available brand.
**How to Make a Lattice Top
Sister Pie's wide lattice is great for beginners. After making pastry, shape one of the dough portions into a 6x3-inch rectangle (not a disc). Wrap and chill as directed. Roll into a 10x18-inch rectangle. Cut into six 3x10-inch strips. Chill on a parchment-lined baking sheet for 30 minutes. Use 5 or 6 strips to weave a top over the filled pie. Trim ends flush with the rim of the pie plate. Roll up the pastry overhang to seal in the lattice ends and form a thick rim. Crimp to seal.
Nutrition Facts
Per Serving:
786 calories; fat 40g; cholesterol 121mg; saturated fat 25g; carbohydrates 102g; mono fat 2g; poly fat 1g; insoluble fiber 9g; sugars 45g; protein 8g; vitamin a 1282.4IU; vitamin c 9.1mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 3.4mg; vitamin b6 0.1mg; folate 113.8mcg; vitamin b12 0.1mcg; sodium 490mg; potassium 307mg; calcium 34mg; iron 4.1mg.
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