Recipes

I try a lot of recipes and keep the ones that are good enough to do again in a little binder in the kitchen. this page is for the best of the best, though I've tweaked the recipes either because they were written inaccessibly, aren't specific enough, and/or I figured out a different way to make it that I liked more. the versions I have on this website suit my restrictive eating-based needs and the order I cook things in, so if you wanna follow the original recipe, click the links provided.

Buttermilk Chocolate Pie (x)

Ingredients	Tools
Crust ~25 thin Oreo cookies 5 tablespoons unsalted butter Filling 1/3 cups cocoa powder 1 and 1/2 cups granulated sugar 12 tablespoons unsalted butter 4 large eggs 2 tablespoons all-purpose flour 1 cup buttermilk 1 tablespoon vanilla extract 1/4 teaspoon salt powdered sugar	oven/stovetop measuring cups food processor or blender small microwavable dish 2 medium/serving-sized bowls fork 9" pie dish or 10" tart pan medium saucepan mixing spoon or spatula large bowl whisk fine-mesh strainer

Ingredients

Tools

Crust

~25 thin Oreo cookies
5 tablespoons unsalted butter

Filling

1/3 cups cocoa powder
1 and 1/2 cups granulated sugar
12 tablespoons unsalted butter
4 large eggs
2 tablespoons all-purpose flour
1 cup buttermilk
1 tablespoon vanilla extract
1/4 teaspoon salt
powdered sugar

oven/stovetop
measuring cups
food processor or blender
small microwavable dish
2 medium/serving-sized bowls
fork
9" pie dish or 10" tart pan
medium saucepan
mixing spoon or spatula
large bowl
whisk
fine-mesh strainer

1. preheat oven to 350°F.

2. finely crush about 25 thin Oreo cookies, either with a food processor or by breaking them up with a rolling pin/mallet and then throwing it in a blender. melt 5 tablespoons of butter in a small microwavable dish. in a medium or serving-sized bowl (meaning, the kind of bowl you'd serve food in), combine the melted butter and crushed Oreos with a fork. press the mixture to the bottom of a 9" pie dish or a 10" tart pan. you can have the crust go up the sides but I only cover the bottom. bake for 8 minutes, then set aside to cool slightly.

3. measure out the 1/3 cup of cocoa powder and 1 1/2 cups of granulated sugar. loosely mix the two in a small or serving-sized bowl, it's not an exact science. melt the 12 tablespoons of butter in a medium sauce pan over low heat. slowly add the cocoa powder/sugar mixture into the butter, stirring with either a mixing spoon or a spatula until well blended. turn off burner and set aside.

4. in a large bowl, whisk the 4 eggs by hands until light and frothy. add the 2 tablespoons of all purpose flour and 1 cup of buttermilk and continue to whisk until well combined. slowly add the chocolate mixture while whisking the entire time. when fully mixed, add in the 1 tablespoon of vanilla extract and 1/4 tablespoon of salt and whisk some more. make sure all of this is completely mixed, otherwise the pie will separate while baking.

5. pour filling into prepared crust and bake for 30-45 minutes. the center will be slightly jiggly while the sides are slightly crusty. remove from oven and tap some powdered sugar over the top using the fine-mesh strainer (or something else that has the same effect) while hot. set aside to cool on a wire rack. the pie can be refridgerated for 4-7 days and is best served warm or at room temperature.

Comments: this is one of my favorite recipes of all time. if you use the Market Basket cocoa powder, it tastes like a Domino's lava cake with a nicer texture... which is great, because I quit buying Domino's on the basis that every single one in this city consistently forgets the garlic crust. no shade to the minimum wage workers that aren't paid enough to care but without the garlic crust, there's literally no point in buying Domino's incredibly mid pizza.