There’s so much that’s strange about this dessert recipe, but it’s so simple and “goof-proof” that I couldn’t resist sharing it. The original pie recipe is one I found through EasierEats and you can find the “Easiest Ever Crust” recipe on this site: http://jessiesheehanbakes.com

Water Pie is a recipe from the Depression era – take a look at the minimal ingredients list and you’ll understand why. In my effort to turn this effort into a success, I added a few touches that I knew could turn this into a hit.

Since this recipe needs a pie crust, I opted to make the “Easiest Ever Crust” (from Jessie Sheehan Bakes) because I’d always wanted to try it. I was surprised at how well it came together, especially since there was no rolling or pre-baking involved. Take a moment to check out her recipe… I think you’ll be happy with the minimal effort it needs.

INGREDIENTS:
1 (9-inch) pie crust, unbaked (I used the one mentioned above)
1 1/2 cups water (I substituted 1/4 cup water with 1/4 cup Chardonnay from http://Boordy.com)
4 TBS flour
1 cup sugar (I added 1/4 cup shaved semisweet chocolate)
2 tsp vanilla extract (I used a homemade bourbon vanilla)
5 TBS butter, cut into 5 pieces
Chocolate sauce (I used homemade chocolate sauce)

DIRECTIONS:
1. Preheat oven to 400 degrees F
2. Set empty pie crust on baking sheet
3. Pour water/Chardonnay mixture into the pie crust
4. In small bowl, mix flour with sugar and shaved chocolate
5. Evenly sprinkle flour/sugar/chocolate over water. DO NOT MIX
6. Drizzle vanilla over water and top with pieces of butter
7. Bake pie for 30 minutes
8. Lower heat to 375 degrees F and continue cooking for 30 minutes
9. Allow pie to cool completely – it will be watery when finished but will gel as it cools.
10. Once cool, chill pie in fridge until ready to serve.
11. To serve, slice and plate, drizzle with chocolate sauce, and top with whipped cream as desired.