Well, pretty much anyone really. Then I would make…

Chocolate Silk Pie.

The Oxford English Dictionary traces the first use of the word “pie” as it relates to food to 1303, noting the word was well-known and popular by 1362.

“Pie…a word whose meaning has evolved in the course of many centuries and which varies to some extent according to the country or even to region….The derivation of the word may be from magpie, shortened to pie. The explanation offered in favour or this is that the magpie collects a variety of things, and that it was an essential feature of early pies that they contained a variety of ingredients….Early pies were large; but one can now apply the name to something small, as the small pork pies or mutton pies…Early pies had pastry tops, but modern pies may have a topping of something else…or even be topless.

-The Oxford Companion to Food, Alan Davidson

Topless pie indeed.

Who wouldn’t like a slice of (topless) pie?

1. Crust:

155g (chilled till hard) unsalted butter + 1 tsp salt + 115g all-purpose flour + cold water (use only if needed)

Break up pieces of butter into chunks.

Mix into flour&salt until it resembles coarse meal. Add as little water as possible.

Form a ball, stick in the fridge for 30 mins. Roll out to pie tin.

Bake blind weighted with rice/peas/beans/whatever floats your boat for 15 mins at 160 degrees celsius.

Take it out. Remove weight, bake again for another 10 mins till golden.

2. Filling:

115g butter (unsalted) + 170g semi-sweet chocolate + 100g sugar + 3 eggs

On a double boiler, melt butter and chocolate, set aside.

Mix eggs and sugar till pale lemony-colour

Mix egg mixture into melted chocolate

Pour into pie crust.

Bake for 10 mins at 125 degrees celsius

Take out, set aside, refrigerate for at least 2 hours (overnight recommended!)

SERVE! (with whipped cream/ice/cream/whatevercreamfloatsyourboat)