I am a fan of pies but what I really love is Turkish delight, especially covered in chocolate. Tada!
Having now experienced this pie, I can say that it is officially yum! Unfortunately it is also quite labour intensive. I created everything from scratch so the steps include - biscuits, making the biscuit base, brownies, marzipan numbers and turkish delight. To speed up the process, feel free to use bought biscuits for the base and/or brownie mix for the brownie layer.
Thank you to my girlfriend Tara for her assistance in the kitchen, her painstaking work cutting out the numbers when I got called to a mate's place to fix a motorbike and for the hand-modelling displayed in the photos.
One more thing before we go on to the steps. I do not believe in going into the kitchen to cook and only cooking a small amount so you will have leftover biscuits, brownies and turkish delight (if my calculations are correct, you will have 3.14 times the amount you need). Feel free to halve these recipes but, be assured, all these bits are yummy by themselves too.
On to the steps...
Step 1: Baking the Biscuits
This step can be skipped if you buy the biscuits.
2/3 cup castor sugar
2 tablespoons cocoa
3/4 cup self-raising flour
3/4 cup plain flour
Preheat oven to 180C
Mix the butter (softened in the microwave) and sugar and then add the egg and cocoa. Mix thoroughly. Add the flours and keep mixing until it is a smooth dough. At some point you will end up using your (clean) hands to squidge the mix, this is okay.
Knead on a floured surface (plain flour) for a few minutes and roll out with a rolling pin.
Cut into whatever shapes you wish, I chose stars because it was a cutter I hadn't used yet.
Bake on greased or lined tray in oven at 180C for 15 to 20 min.
Step 2: Making the Biscuit Pie Base
70g butter (softened in a microwave)
Pie dish (8 to 9 inch diameter)
Crush biscuits and mix with the butter. Remember that you may need to adjust the amount of butter if you biscuits are drier or moister. Again, this is where hands get messy squidging it all together.
Press the dough into the pie dish.
Now you can bake it at 190C for 6 to 8 min or just chill for an hour.
Disaster note - my first attempt had too much butter and when I tried to bake it it went all gluggy and slid down the sides of the dish forming a thick oily base. Yes, the recipe was adjusted!
Step 3: Chocolate Brownie Layer
1 cup brown sugar
1 tsp vanilla essence
3/4 cup plain flour
2 tablespoons cocoa
Preheat the oven to 190C.
Combine the butter, chocolate and sugar in a saucepan (I used a double boiler because I have a crappy electric stove) stirring constantly.
When all melted, mix in the beaten eggs and the vanilla.
Now mix in the flour and the cocoa.
Pour the brownie mix into the pie dish. Remember, only fill it about 1cm thick. We are leaving 1 cm for rising and 1 cm for turkish delight. Pour the remainder into a 7 inch baking dish lined with baking paper.
Bake pie dish at 190C for 10 min and the leftover mix for 15 to 20 min.
To check it is done, stick a skewer into the middle, if it is gooey, leave it to cook more, if it comes out clean, it is done.
Step 4: Marzipan Binary Digits
1 aluminium can
Pi in binary
Now, I have to start this section with a confession. I remember marzipan as that tough white stuff I used to steal chunks of from my parent's pantry. When I bought the box and brought it home, I was confused to find a gooey yellowy stuff that stuck to everything. After some experimentation we got it right.
Take half a golfball sized chunk of marzipan and place it between 2 pieces of baking paper. Roll until the marzipan is about 2mm thick. Take the top layer of baking paper off and leave for 24 hours to let it dry out.
Once drier, shape some cutters from doubled over strips of aluminium can. Alternatively, you can use a knife to cut each number out individually.
Smear a thin layer of honey to stick the numbers down. This will be important when we pour in the liquid turkish delight.
PS - Thank you to Elias at www.befria.nu/elias/pi/binpi.html for Pi in binary.
Step 5: Final Layer Â Turkish Delight
4 tsp rose water
450g white sugar
4 drops red food colouring
4 tbsp icing sugar
2 tsp cornflour
Get out a big saucepan and add the gelatine, sugar, rose water and water.
Gently heat until it is all dissolved.
Once dissolved, bring to the boil without stirring. The no stirring is because this mixture will foam up and cause sugar suds on top. Simmer for 20 to 25 min. Watch it carefully.
Disaster note - During the making of this pie, I turned away for literally 30sec and ended up having to scrub burned suger syrup off the hotplate. One moment it was gently simmering, the next it was bubbling over. And again, stirring will make it bubble more.
Remove from the stove, let cool for 5 min and then add the food colouring.
Scrape off the suds from the top - these suds will not go away by themselves.
Pour onto the pie. To make it more gentle, pour the mix onto a spoon above the pie angling it away from the numbers. Fill up a full 1cm, I still regret not putting more on my pie.
Some of the numbers will try to float away, even with the best of pours. Use skewers to poke the numbers back down and into place.
Pour the remaining mixture into a well oiled baking tin.
After 24 hours the pie is done. For the remaining turkish delight, slice and remove from the tin and rub in the icing sugar and cornflour mix.
Eat pie and enjoy :)