Lonely Chicago Pie

Ingredients

• 0.5 cup white sugar
• 0.5 cup brown sugar (Packed)
• 1 tbsp all-purpose flour (For the custard filling)
• 1 tbsp ground cinnamon
• 1 egg (Beaten)
• 2 tbsp butter (Melted, for the custard)
• 1.5 tsp vanilla extract
• 1.25 cup whole milk
• 1 unbaked deep-dish pie crust (9-inch; homemade crust ingredients are listed below)
• 0.25 cup blackberries (Smashed or crushed)
• 0.25 cup strawberries (Smashed or crushed)
• 0.75 cup semisweet chocolate chips
• 1.5 tsp butter (For melting with the chocolate)
• 1 cup all-purpose flour (For the pie crust)
• 3.5 tbsp cold water (Source gives 3–4 tablespoons; add gradually as needed)
• 0.333 cup butter (Cold, cut into small chunks for the crust)
• 0.5 tsp salt (For the pie crust)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Have a 9-inch deep-dish pie plate ready.

2. 2

   Make the crust: whisk the flour and salt together in a bowl. Cut the cold butter into small chunks and work it into the flour with a pastry cutter or your fingertips until the mixture resembles a fine meal.

3. 3

   Add the cold water 1 tablespoon at a time, mixing with a fork after each addition, until the dough is moistened and holds together. Do not overwork it.

4. 4

   Use your hands to form the dough into a ball. On a lightly floured surface, roll it to about 1/8 inch thick, flouring the rolling pin as needed.

5. 5

   Fit the dough into the pie plate, trimming the edges if necessary. Prick the bottom and sides all over with a fork, then set the crust aside.

6. 6

   Prepare the filling: combine the white sugar, brown sugar, cinnamon, and 1 tablespoon flour in a large mixing bowl.

7. 7

   Add the beaten egg, vanilla extract, and 2 tablespoons melted butter. Mix until evenly combined.

8. 8

   Add the whole milk and mix until the custard is smooth and uniform.

9. 9

   Pour the custard mixture into the prepared pie crust.

10. 10

    Bake at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for about 40 minutes, until the pie is golden brown and the custard is set.

11. 11

    Spread the smashed blackberries and strawberries over the top of the baked pie.

12. 12

    Return the pie to the 350°F oven and bake for 10 minutes more.

13. 13

    Remove the pie from the oven and let it cool completely before adding the chocolate topping.

14. 14

    Place the semisweet chocolate chips and 1 1/2 teaspoons butter in a microwave-safe bowl. Microwave at medium power, stopping every 10–15 seconds to stir and check, until fully melted and smooth; do not let the chocolate overcook.

15. 15

    Pour the melted chocolate over the berry topping and spread it gently if needed to cover the surface.

16. 16

    Chill the pie for several hours before slicing and serving.

Notes

The source describes this as a slightly modified version of a recipe found on A Dash of Nutmeg. Chill for several hours after adding the chocolate so the topping sets. Nutrition is an estimate for the full pie and excludes the separate placeholder row for the assembled crust.

Nutrition per serving

• dessert
• pie
• baked
• American
• vegetarian
• movie-inspired
• fruit-topped
• chocolate