Bruce and I were hungering for a chocolate pie, but thought it needed something of a summer touch. Adding fruit seemed to be an excellent way to brighten up the dark chocolate. I thought about green grapes, which would certainly have been nice, but when I saw the kiwis and some beautiful nectarines I decided to go that route. Kiwis are very attractive if you cut them into slices and the nectarine wedges made a perfect border. The pie turned out very well and was all gone in just 2 days.
The recipe for this pie is in the recipe section. It is a bit more complicated to make than the simple “pudding pie” we presented in Pie World last year, but the filling is much richer and “chocolatier,” so I think it is worth it.