Recipe: Plum, Chocolate & Frangipane Pie

Had the pears held up I would likely be writing about broccoli or Swiss chard. Health food fans lament; pie lovers rejoice.

On Saturday, with guests arriving and the clock ticking loudly in my ears, I tossed my dessert plans into the garbage along with the perfect-on-the-outside, punky-on-the-inside pears. Unable to rest upon the laurels of a well-tested dessert, the pressure was on. With little on hand but plums and leftover ingredients from my recent stone-fruit baking exploits, I tossed components together like Dr. Frankenstein creating a new life from. All that was missing were lightning flashes and ominous organ chords.

The crust was the leftover pate sucree dough (which froze beautifully). I sprinkled in a layer of chocolate borrowed from the Pear Chocolate Tart,  slathered on butterless frangipane lifted from the recent Peach, Apricot & Plum Galette and topped it all with a generous coating of sliced plums. Using the only egg left in the fridge I whisked in some cream for a custard to hold it all together.

Like the pears that started the culinary panic, the outside belies the interior. Sure this looks like last week’s Plum Frangipane Tart, but one bite in and you’ll know this isn’t the subtle version. Just as your fork is half way back to the plate, the dark chocolate hits you.

Despite my makeshift approach, this just might be my best plum pie ever. Granted, it’s only the second plum pie I’ve ever made, but was really, really good.  I topped it off with some vanilla creme fraiche, but it really doesn’t need much help.

Got any makeshift successes you care to share? How do you cope with culinary disaster when you’re under the gun?