Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 1/4 cup hot water
- 1/2 tsp instant coffee
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/4 cup apricot jam
- Powdered sugar for dusting
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Electric mixer
- Double boiler or microwave-safe bowl
- Whisk
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flour, 1/4 cup sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 15 minutes or until lightly browned. Let cool.
4. In a small bowl, mix the cocoa powder, hot water, and instant coffee until smooth. Set aside.
5. In a double boiler or microwave-safe bowl, melt the chocolate chips and heavy cream until smooth. Set aside.
6. In a mixing bowl, beat the eggs and 1/2 cup sugar until light and fluffy. Add the milk, vanilla extract, and cocoa mixture. Mix until well combined.
7. Pour the chocolate mixture into the cooled pie crust. Spoon the egg mixture over the chocolate layer.
8. Bake for 30-35 minutes or until the filling is set. Let cool.
9. In a small saucepan, heat the apricot jam until melted. Brush the jam over the top of the pie.
10. Dust the pie with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Serves 8-10.
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 12g
Cholesterol: 85mg
Sodium: 90mg
Total carbohydrates: 40g
Dietary fiber: 2g
Sugars: 24g
Protein: 5g
Substitutions for ingredients:
- Use margarine instead of butter for a dairy-free option.
- Use dark chocolate chips instead of semisweet for a richer flavor.
- Use raspberry jam instead of apricot for a different fruit flavor.
Variations:
- Add chopped nuts to the crust for added texture.
- Top the pie with whipped cream or ice cream before serving.
- Use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Make sure the butter is cold when making the crust for a flakier texture.
- Use a double boiler or microwave-safe bowl to melt the chocolate to prevent burning.
- Brushing the jam over the top of the pie adds a shiny finish and extra flavor.
Storage instructions:
Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or until warm.
Presentation ideas:
Serve the pie on a decorative platter or cake stand.
Garnishes:
Sprinkle chopped nuts or chocolate shavings on top of the pie before serving.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until it comes together.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Make sure all ingredients are fresh and properly stored before using.
Food history:
Rigó Jancsi Pie is a Hungarian dessert named after a famous violinist named Jancsi Rigó. The dessert was created in the early 1900s and became popular in Europe.
Flavor profiles:
Rich chocolate flavor with a hint of apricot sweetness.
Serving suggestions:
Serve the pie at room temperature or slightly warmed.
Related Categories
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Region: Hungarian
Taste: Rich, Chocolatey, Creamy, Sweet, Nutty