#MEwx Warm, rainy and Chocolate-Expresso Slab pie

Good morning Augusta.

This morning we have clouds with scattered showers, then rain likely this afternoon. Highs in the lower 70s. Winds will be southeast 10 to 15 mph gusting to 25 mph.

Tonight we'll have rain with isolated thunderstorms and lows around 60°F. South winds around 10 mph.

The wind direction is West Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 30.05, the Absolute pressure is 29.85 and falling with a weather graphic indicating rain and clouds.

We didn't receive any rain here over the past 24 hours yet, but it's coming.

our outdoor temperature is 67.1°F, the humidity is  99% and the dew point is 66.9°F.

Visibility is 10.0 miles / 16.1 kilometers with overcast, rain-pregnant skies.

The UV rating is 0 out of 16, The moon is 88.4% illuminated, the moon phase is waning gibbous, sunrise is 6:28 am↑ 90° East, sunset is 6:32 pm↑ 270° West, Moonrise is 8:22 pm↑ 68° East, Moonset is 10:04 am↑ 290° West and we'll have 12 hours 03

Minutes of daylight today.

 

This pie is definitely bad for you. Seriously, don't make this pie. You might be tempted to eat some of it, or the kids might want some too, so you'd better not make this pie because it's not good for you. Call me. I'll come pick it up.

 

Chocolate-Expresso Slab Pie

Ingredients

·         1 1/2 boxes (9 oz each) Nabisco Famous Chocolate Wafers

·         1 1/2 sticks (3/4 cup) unsalted butter, melted

·         2/3 cup sugar

·         1/2 cup cornstarch

·         1/3 cup unsweetened cocoa powder

·         2 tablespoons instant espresso powder

·         1/4 teaspoon salt

·         6 cups 2% or whole milk

·         1/2 cup semisweet chocolate chips

·         1 teaspoon vanilla extract

·         Whipped cream and chocolate-covered espresso beans (optional)

Directions

1.    Heat oven to 350 degrees . In a food processor, pulse cookies until fine crumbs form. Pour in melted butter and combine until well blended. Transfer to a rimmed 15 x 10-inch sheet pan. Using the bottom of a measuring cup, press firmly into bottom and up sides of pan. Bake 15 minutes. Cool while preparing filling.

2.    In a medium pot, whisk sugar and next 4 ingredients until combined. Whisk in milk, then bring to a boil, stirring occasionally. Reduce to a simmer and cook 6 to 8 minutes, stirring often, until thickened. Remove from heat and stir in chocolate chips and vanilla extract until smooth.

3.    Pour filling into crust. Gently cover with plastic wrap and refrigerate overnight. Serve with whipped cream and chopped chocolate-covered espresso beans, if desired.

Note

• Whip it. Whip it good. For the easiest pie topping, beat 1 cup cold heavy cream with 1 tsp sugar and 1/2 tsp vanilla extract until it reaches stiff peaks.

Nutrition Information for Chocolate-Espresso Slab Pie

Servings Per Recipe: 16 PER SERVING: 320 cal., 16 g total fat 250 mg sodium, 40 g carb. (2 g fiber, 25 g sugars), 6 g pro.