Baked Cocoa Pie—Prototype 2:
 
Bring on the xanthan gum, in order to stabilize the batter!
 
Repeat Prototype 1, but add 3/4 teaspoon of xanthan gum to the batter.
 
The batter ended up seeming to be way too thick when I blended it. Furthermore, it wasn't easy to pour into the crust. This led me to brace myself for very rubbery results.

However, the outcome of the firmness wasn't nearly as bad as I anticipated. I felt that the filling was still just a little too rubbery—but not a disaster (after I sampled a slice, I unloaded the rest of this pie on my fellow associates at The Home Depot to enjoy). Cut back on the xanthan gum next time!
 

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