Double Musky Pie

I know by the title of this pie, you are probably thinking, what is this? this sounds weird. This is a weird name right?! This is simply the best dessert I have ever tried in my entire life. This is a recipe that comes from the double musky inn in girdwood, Alaska. They specialize in Cajun food, and thus far everything Chris and I have eaten there has been amazing! I could live off of the crawfish jalapeno cheddar dip and the pie alone. ( Well if I wouldn't gain so much weight from them, but you get me, right? They are that amazing!) The dip will be in a future post, I am not sure when, but trust me, it will be here at some point.

I love their technique with desserts. After you are finished with your dinner, your server comes out with all of the desserts fresh on the tray, and offers you one, it is incredibly impossible to say no to a dessert, when it is right there in front of you, when you can see it and smell it! When you choose your dessert, they give it to you, right there, and off of the tray. Chris and I have wanted to try other desserts when going there, but the double musky pie is so amazing, that it gets us everytime!


Their facebook page can be found here! As well as their actual website can be found here!


Here is the recipe for the pie : And Side note I always change a little something about most recipes to make it better, but this needs absolutely no changes at all! It is absolutely perfect as is!  The recipe below is enough for one pie, however I doubled my recipe to make two! Trust me, if you make this it WILL become a favorite!


Recipe:

DOUBLE MUSKY PIE

CRACKER PECAN CRUST: 3 egg whites, room temperature 1/4 tsp. cream of tartar Pinch of salt 1 c. sugar 30 (2 inch) saltine crackers, ground to fine crumbs 1 c. chopped pecans CHOCOLATE FILLING: 1/2 c. (1 stick) butter 2 oz. unsweetened chocolate 2 eggs 1 c. sugar 1/4 c. all purpose flour 2 tsp. vanilla For crust: Preheat oven to 350 degrees F. Butter 10 inch ovenproof glass deep dish pie plate. Using electric mixer, beat whites with cream of tartar and salt in large bowl to soft peaks. Gradually add sugar and beat until stiff but not dry. Fold in cracker crumbs and pecans. Spoon into prepared pie plate, spreading up sides. Bake until lightly browned, about 12 minutes. Cool to room temperature. Press down gently against bottom and sides to form a well. Retain oven temperature at 350 degrees F.   For filling: Melt butter and chocolate in double boiler over gently simmering water. Stir until smooth. Cool slightly; do not allow chocolate mixture to set. Beat eggs and sugar in medium bowl using electric mixer until slowly dissolving ribbon forms when beaters are lifted. Add flour and beat until smooth. Add chocolate mixture and vanilla and beat 1 minute. Pour into crust. Bake until set, about 35 minutes. Make sure when you pour the mixture in you start by the edges. If you pour directly in the center the meringue will fall. Cool to room temperature. Store in refrigerator. Top with whipped topping (cool whip, you have to put the topping on it, it completes it). Only top the whole pie with whipped topping if it is all going to be consumed in 2 hours, if not, put some on each slice as you go, as it will make the top soggy.     Here are some pictures, so you can see the process. I know the crust looks a bit weird, but trust me it is amazing, just make sure when you initially whip the egg whites, that they are at stiff peaks! The recipe above is one someone online types up from cooks.com, I copy and pasted it here, but pictures of the double musky cookbook, and the exact recipe will follow.        Everything for the crust:        Everything for the filling:          Get the chocolate going over the double boiler: Get the water boiling first, then reduce temperature to low:    Chopped pecans:      Crumble the saltine crackers:          Start whipping egg whites, until stiff peaks form:            Once airy and frothy add in sugar, vanilla, and cream of tarter, now whip to stiff peaks! :                                        Once water is boiling and hot enough add the butter and chocolate over the double boiler, keeping an eye on it and stirring frequently so the chocolate doing burn, or seize up. Remember make sure no water is in the chocolate/butter mixture, or it will cause the chocolate to seize!                                 Egg whites still need a bit more time!:                                         This is what we are looking for! When the egg whites hold their shape!        Mix in the pecans with the saltine crackers!                           Butter is almost completely melted, when it is take it off of the pot, and set it aside.        Fold the egg whites into the pecan/cracker mixture. (otherwise known as your crust!)                 Yes it looks weird, but mix it up!         Make sure everything is incorporated.      Now, place into pie shells, I used two 9 inch, and make sure you press t into the shell, I was a bit short, since I doubled the filling, but not the crusts, it should coat the sides as well. I recommend actually if using a disposable container to use the cake one over the pie, it is deeper, and deep enough to hold everything.         Bake the shells for 10 minutes, this will allow the meringue to rise.              Now mix in the sugar, flour, eggs, and vanilla into your filling mixture, this is basically the same process as making homemade brownies, so I used a whisk, no need for a mixture, just make sure everything is thoroughly blended. or whisked, rather.                                                      No salt is needed! My salt is just still sitting on the counter from dinner, earlier that evening!         Once the shells are done, add the filling, make sure you pour on the outside and then spread the filling carefully to the center, do not pour directly in the center, that will cause the meringue to fall.                                   Now bake for 30-35 minutes, you'll know its done when the top starts to crack, don't freak out, you want the top to crack! Trust me!     Recipe in the book!                                                 We had ours signed before we left Alaska!     Here is the family that owns the double musky inn!     And completed pies, yum!           Store in refrigerator and top each piece as you eat it with whipped topping to ensure the whipped topping doesn't make the pie soggy.       This is the most amazing thing I have ever tasted, and I was very happy that the recipe in the book tastes exactly like the true pie made in house of the restaurant!       Make this, you will not regret it! I promise!