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John Scalzi's Schadenfreude Pie

by PixelFish  |  Mar 12, 2012

John Scalzi's Schadenfreude Pie
  1. PREP
  2. 15 m
  • COOK
  • 45 m
  • TOTAL
  • 1 h

How to Make a Schadenfreude Pie My word, what is this dark and vaguely sinister-looking pie you see before you? Well, I’ll tell you. It’s the world’s first Schadenfreude Pie, the pie to enjoy while you are reveling in the horrible misfortunes of others. Why is there a Schadenfreude Pie? Because after I wrote the headline for this entry, I wondered to myself, “what would Schadenfreude Pie taste like?” My guess: Dark. Rich. And oh so bittersweet. And you know what? That’s exactly what it tastes like. Also — and this is really just a perfect but unintentional extension of the whole schadenfreude metaphor — you really only want a small slice; too much of this pie and it’ll sit in the pit of your stomach like a rock of judgment, pulling you down. Small slice? Excellent. Big slice? You’ll regret it. Just like schadenfreude itself. Want a slice? Sure you do. Here’s how you make it.

INGREDIENTS

SERVES 8

  • 1 cup Sugar Dark Brown
  • 1 cup Corn Syrup, Dark
  • 1/2 cup Blackstrap Molasses
  • 1/2 cup Butter
  • 1/2 cup Toll House Semi-sweet Chocolate Chips
  • 3 Egg, Large
  • 2 tsp Cinnamon, Ground
  • 1 tbsp Kahlua
  • 1 Graham Cracker Pie Crust

DIRECTIONS

1 Let’s face it, schadenfreude is a dark emotion. It deserves a dark pie. Here are your ingredients.
2 cup dark brown sugar
3 cup dark corn syrup
4 /2 cup molasses
5 /2 cup (1 stick) butter
6 /2 cup semi-sweet chocolate chips or chunks
7 large eggs (I used brown eggs in keeping with the spirit of things, but white eggs are fine)
8 teaspoons cinnamon
9 splash Kahlua or other coffee liqueur
10 graham cracker pie crust (9 or 10 inches). Choose regular or chocolate graham cracker crust according to taste.
11 Preheat your oven to 375 degrees (Fahrenheit). Melt butter in largish mixing bowl; add in corn syrup, molasses, brown sugar and cinnamon. Mix well. Melt chocolate; fold into existing mixture. Add eggs and Kahlua; mix vigorously until mix has an even consistency. Pour into pie crust (depending on size of crust you may have a little filling mix left over).
12 Shove into oven, center of middle rack, and bake for about 45 minutes. At 45 minutes, poke pie with butter knife. If butter knife comes out clean, your pie is done; otherwise give it about another five minutes.
13 Once you take the pie out of the oven, let it set at least 20 minutes before you dig in. It’s really good when still warm, however.