This is the second Baked Sunday Mornings project in a row that doesn’t actually require any baking. No matter, though – there’s chocolate involved again this week, and I had better luck with this frozen pie than I did with the hush puppies.
The “Swiss” in the title comes from the Swiss meringue that’s folded into a rich chocolate mixture. Oh, and there’s whipped cream in there too. It’s not a pie for the meek.
One of the other bakers made mini pies, and I think that’s the way to go with this. For one thing, it needs to be defrosted part way in the fridge a couple of hours before serving, so if you’re not going to eat the entire thing at once, it’ll start to get ice crystals if you freeze and unfreeze it. Also, mini pies would be cuter. This didn’t turn out to be super pretty.
No matter, it’s still delicious. The headnotes suggest a chocolate fudge sauce, but I think that’s just guilding the lily since it’s already very rich.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Frozen Swiss Chocolate Pie (Baked Occasions, p. 172)
I agree, Little Baker Bunny had the right idea with those mini pies! I totally didn’t get the Swiss thing at first– my egg white mixture did not look like bright, glossy meringue, so I didn’t make the connection. I can definitely vouch for the fudge sauce though! :)