November 23, 2013
CHOCOLATE PIE....THE ONE AND ONLY
This is the one and only chocolate pie I ever make. It started out as the best and has stood the test of time over forty years. The recipe came from mother's old Good Housekeeping cookbook. If you want to make a heavenly chocolate pie for your holiday table, this will not disappoint!
Nick:" Hey! What are you doing?"
Me: "Actually, I am making a homemade chocolate pie!
The weather is freezing and it's going to be a very wintry weekend.
They are predicting sleet and ice you know!
So, this calls for a big pot of chili, homemade cornbread and
your Daddy's favorite chocolate pie!"
Nick: "Good lord Mom, that sounds incredible!
I remember your chocolate pie!
You are going to make that for Thanksgiving aren't you?"
Me: "No, I am making it for the weekend.
We have three other pies on the Thanksgiving menu."
Nick: "But Mom, that chocolate pie is my favorite.
I would be "so thankful" if you would add this to the dessert menu."
Me: "Oy Vey!"
CHOCOLATE CREAM PIE
1 cup sugar
1/3 cup flour
1/4 t. salt
2 cups milk
1 ounce unsweetened chocolate
3 slightly beaten egg yolks (save the whites)
2 T. butter
1 t. vanilla
1 baked pie shell
In a saucepan, combine the sugar, flour and salt. Gradually stir in milk. Add the ounce of unsweetened chocolate. Cook, stirring continuously until bubbly, over medium heat. Cook and stir two minutes. Remove from heat.
Stir a small amount of this mixture into the beaten egg yolks. Return this into the remaining custard in the saucepan and continue to cook for 3 minutes, stirring continuously. Remove from heat and stir in vanilla and butter. Pour into the baked and cooled pie shell. Top with meringue and bake at 350 degrees F. for 12 minutes.
3 egg whites
1/2 t. vanilla
1/4 t. cream of tarter
6. T. sugar
Beat the egg whites, vanilla and cream of tarter until soft peaks form. Gradually add the sugar, continuing to beat until you have stiff peaks. Spread over your pie. Bake at 350 degrees for 12 minutes or until nicely browned.