Baby pies and Caramel ice cream

In a recent conversation with a friend’s mom, the concept of nature vs. nurture popped up. She mused at the fact that one could raise 4 children in the same household under the same rules and they all turn out so differently. You just cannot instill in a child the burden to detail and the weight of angst, yet the resourcefulness to still somehow survive without you at their side past the age of 18. There must be something to the minds we are born with, the purpose we are dealt.

Often when my nature starts to antagonize me, when my mind starts to squirm uncomfortably in its responsibility, I start to wonder…how would my brothers deal with this moment?  And that usually serves to lighten my mood…

Here's a super quick, easy dessert I fed Mrs. G when she came over to chat and meet our child Quimby who is kind by nature and playful by nurture (okay, he is a dog). 

Baby Chocolate Pies with Caramel ice cream

1 pie crust

2 tbs butter

½ cup discos (or other dark chocolate)

¼ cup brown sugar (on the shy side)

¼ cup cocoa powder (also on the shy side)

Dash of salt

1 egg

Preheat oven to 400 degrees.

Fit pie crust to 4 miniature tart pans (spray with cooking spray well first!) then bake for 10 minutes. Tip: poke holes in the bottom of the crust with a fork. Another tip: If you do not have pie weights, fill these little crusts with dried beans while they bake.

Reduce oven temperature to 350 degrees.

Melt butter and chocolate in a glass measuring cup in your microwave in 30 second segments (stir in between) until just melted (takes about 1 minute total). Add in brown sugar, cocoa powder and salt and stir vigorously. Add egg and again stir vigorously. Your batter should be shiny and smooth. Pour batter into cooked pie shells. Bake for 7 minutes. Gently remove baby pies from their tart pans and serve with a scoop of caramel ice cream on top (or whatever ice cream you love).