The perfect treat to indulge in this holiday season

There’s much to look forward to come the holiday season. Celebrations with family and friends, awe-inspiring lighting displays and opportunities to see loved ones’ eyes light up after opening the perfect gift are just some of the many things that excite holiday celebrants each December.

Foodies also have much to look forward to come the end of the year. Beginning on Thanksgiving and continuing through the new year, food figures prominently in holiday season celebrations. Indeed, everything from tasty appetizers to main courses to dessert excites holiday celebrants. Dessert is particularly appealing come the holiday season, when many people relax their dietary restrictions and indulge in some treats they tend to avoid during the rest of the year. Holiday hosts who want to ensure guests get as much indulgence as they can handle can try this recipe for “Chocolate Crumble Pie” courtesy of “Chocolate” (Love Food) by the editors at Parragon Books Ltd.

Chocolate Crumble Pie

Serves 8

Pie Dough

Scant 11⁄4 cups all-purpose flour

1          teaspoon baking powder

1⁄2       cup unsalted butter, cut into small pieces

1⁄4       cup superfine sugar

1          egg yolk

1          to 2 teaspoons cold water

Filling

2⁄3       cup heavy cream

2⁄3       cup milk

8          ounces semisweet chocolate, chopped

2          eggs

Crumble Topping

1⁄2       cup packed brown sugar

3⁄4       cup toasted pecans

4          ounces semisweet chocolate

3          ounces amaretti cookies

1          teaspoon unsweetened cocoa

To make the pie dough, sift the flour and baking powder into a large bowl, rub in the butter, and stir in the sugar, then add the egg and a little water to bring the dough together. Turn the dough out, and knead briefly. Wrap the dough in plastic wrap and let chill in the refrigerator for 30 minutes.

Preheat the oven to 375 F. Roll out the pie dough and use to line a 9-inch loose-button tart pan. Prick the pastry shell with a fork. Line with parchment paper and fill with dried beans or baking beans. Bake in the oven for 15 minutes. Remove from the oven and take out the paper and beans. Reduce the oven temperature to 350 F.

To make the filling, bring the cream and milk to a boil in a saucepan, immediately remove from the heat, and add the chocolate. Stir until melted and smooth. Beat the eggs and add to the chocolate mixture, mix thoroughly and pour into the shell. Bake for 15 minutes, remove from the oven, and let rest for 1 hour.

When you are ready to serve the pie, place the topping ingredients in a food processor and pulse to chop. (If you do not have a processor, place the sugar in a large bowl, chop the nuts and chocolate with a large knife, and crush the cookies, then add to the bowl with the cocoa and mix well.) Sprinkle over the pie, then serve it in slices.