Wednesday, January 4, 2012

Never Fail Chocolate Pie

Mother bakes excellent pies!  Milk, eggs and butter were always plentiful on the farm.  Growing up during the depression years Mother grew up with the "waste not, want not" principle.  There must be hundreds of recipes for chocolate pie.  Mother calls her recipe for chocolate pie--Never Fail.

3 tablespoons flour
3 tablespoons cocoa
1 cup sugar
2 cups sweet milk
2 eggs
2 tablespoons butter
1 teaspoon vanilla
1/4 teaspoon salt

Mix flour, salt, cocoa and sugar

Place 1 and 1/2 cup milk on medium heat in heavy pan or double boiler (I use my trusty, faithful iron skillet)

Add the other 1/2 cup of milk to the sifted dry ingredients

Cook until mixture begins to thicken

This next step is very important!  Add approx 1/4 cup of the thicken milk/sugar mixture to the egg yolks.  Very important to add hot mixture to the yolks to temper the egg yolks, else you will end up with yucky scrambled eggs and failed pie. 

Add the tempered egg yolks to milk/sugar mixture and cook until thicken (about two to three minutes).  Add butter and vanilla and mix well.

While this mixture is cooling, I make the meringue.

Bake at 350 degrees until meringue is golden brown.

Oh AppleJack, I'm ready for the taste tester guinea pig

1 comment:

  1. Both never fail and chocolate are both appealing. Applejack is very lucky have all this home baking