I was hosting a few friends a couple of days ago, and I made this chocolate and pear brownie-pie! The cake has a pie base and a filling of pear brownie with a glossy topping of chocolate ganache! I wish you could have heard the compliments I received that day about this cake! This fancy pie has so much going on in it – a flavorful pie that is worthy of any big celebration! Mother’s day in Lebanon and some countries is a few days away. Pamper your mom on her day with this dreamy dessert and I am pretty sure she will love your gift!!
Enjoy!! Pure indulgence in every bite!!
Prepare the pie crust: Preheat oven to 200°C/400°F. Mix the flour and salt. Cut the butter into small pieces and add it to the flour. Mix thoroughly integrating the butter. Add the egg yolk and mix. Add the cold water (you may need more or less water than the called for. The amount of moisture in the flour determines how much more you need to add. When the mixture starts coming together, knead it lightly. Grease a 27 cm /10.5 inches round spring form pan and lightly coat it with flour. Roll out the dough on a lightly floured surface to fit the base and the edge of the spring form pan. Press the pastry into the pan. Prick the lined pastry evenly with the tines of a fork. Bake for 10- 12 minutes. Remove from the oven and set aside to cool down.
Prepare the pear brownie filling:Using a double boiler, stir and melt the butter and chocolate, you can also melt it in a microwave. In a bowl, whisk the eggs, banana extract and sugar just to incorporate. Add the melted chocolate mixture and mix. Scrape down the sides of the bowl. Add the flour and mix just to blend. Add the diced pear and mix well. When the pie crust has cooled down, trannsfer the brownie-pear batter to the baked pie crust. Bake for 15-20 minutes (don’t over bake).
Prepare the chocolate ganache:Add the chocolate, heavy cream, sugar and butter in a saucepan and cook over medium heat. Whisk and bring just to a boil. Stir well ending up with a shiny chocolate glaze. Set aside to slightly cool down, then pour over the pear brownie pie. Can be served directly or refrigerated!Pour the chocolate ganache over the pear brownie pie. Can be served directly or refrigerated!
Pure indulgence in every bite.
Chocolate and Pear Brownie-Pie
Description
Ingredients
For the pie crust:
- 11/2 cups all-purpose flour
- ¾ cup/11/2 sticks butter
- 1 egg yolk
- A pinch salt
- 4 tablespoons cold water
For the pear-brownie filling:
- 4 eggs
- 227 g. /8 oz. butter
- ¾ cup sugar
- 150 g. /5 oz. semi-sweet chocolate I used Côte-d’Or fondant
- ½ cup all-purpose flour
- 3 medium- sized fresh pears or2 400 g./ 14 oz. canned pears, diced and drained
- ½ teaspoon banana flavoring optional
For the chocolate ganache:
- 150 g. /5.2 oz. semisweet chocolate
- 1 teaspoon butter
- 4 tablespoons sugar
- ¾ cup heavy cream
Instructions
For the pie crust:
- Preheat oven to 200°C/400°F.
- Mix the flour and salt.
- Cut the butter into small pieces and add it to the flour.
- Mix thoroughly integrating the butter.
- Add the egg yolk and mix.
- Add the cold water (you may need more or less water than the called for. The amount of moisture in the flour determines how much more you need to add. When the mixture starts coming together, knead it lightly.
- Grease a 27 cm /10.5 inches round spring form pan and lightly coat it with flour. Roll out the dough on a lightly floured surface to fit the base and the edge of the spring form pan. Press the pastry into the pan.
- Prick the lined pastry evenly with the tines of a fork.
- Bake for 10- 12 minutes. Remove from the oven and set aside to cool down.
Now prepare the pear brownie filling:
- Using a double boiler, stir and melt the butter and chocolate, you can also melt it in a microwave.
- Ina bowl, whisk the eggs, banana flavoring and sugar just to incorporate. Add the melted chocolate mixture and mix. Scrape down the sides of the bowl. Add the flour and mix just to blend.
- Add the diced pear pieces and mix well.
- When the pie crust has cooled down, transfer the brownie-pear batter onto the baked pie crust.
- Bake for 15-20 minutes (don’t over bake). Set aside to cool down.
Now prepare the chocolate ganache:
- Add the chocolate, heavy cream, sugar and butter in a saucepan and cook over medium heat. Whisk and bring just to a boil. Stir well ending up with a shiny chocolate glaze. Set aside to slightly cool down, then pour over the pear brownie pie. Can be served directly or refrigerated! Heavenly delicious!
Notes
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them at #Hadia's Lebanese Cuisine
