Babka pie grows organically in the oven, climbing up and over the edge of the pie pan. You can’t contain its greatness in a neat and tidy package. Inside, you’ll find sweet, yeasty bread with flowing swirls of chocolate and a gooey blend of nuts and more chocolate (this time, chips). The filling sometimes finds its way to the bottom of the pie and sometimes prefers to rest on the bread pillow at the top. Babka pie is a pie you can eat with your hands, tearing at the layers like a cinnamon roll, and you’ll need to lick your chocolaty fingers clean after your last bite. If you must, you can use a fork to tame the wildness.
Babka is popular at bakeries in NY and you might remember it from this classic episode of Seinfeld:
The kooky idea of turning babka into a pie was all mine. I used Peter Reinhart’s babka recipe from Craftsy’s Artisan Bread Baking course for the “crust” of the pie. You can get the recipe from the course (I’d highly suggest that) or use any other babka recipe that you may have. Then, I filled the crust with a Derby Pie-like filling of walnuts and chocolate chips with lots of sugar and butter. Instead of Derby Pie’s bourbon, I used a splash of orange juice. Here’s what babka pie looks like before it enters the oven: