These weekly recipes, so far, have all been ones I’ve personally made quite often or just recently tried. Today’s recipe is for chocolate pie, which I just attempted not long ago for the first time. Since it’s from my favorite cook book I knew it would be a good one, so I gave it a shot. It turned out great, and here’s how to make it!
1 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
2 1-ounce squares unsweetened chocolate (equivalent to 6 tablespoons cocoa and 2 tablespoons oil or butter)
3 slightly beaten egg yolks
2 tablespoons butter
1 teaspoon vanilla
1 9-inch baked pastry shell (see recipe in Apple Pie article)
In saucepan, combine sugar, flour, and salt; gradually stir in milk and cocoa/oil mixture. Cook and stir over medium high heat till bubbly. Cook and stir 2 minutes. Remove from heat. Stir a moderate amount hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Pour into cooled baked pastry shell. Place a sheet of waxed paper directly on the chocolate to keep it from forming a wax film on top. Bake at 350° for 12 to 15 minutes.
*If you’d like to put meringue on your pie, you’ll need:
3 eggs whites
1/2 teaspoon cream of tartar
6 tablespoons sugar
Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edge of pastry. Bake as directed above, or until meringue is golden.
Let cool and enjoy!
Note: You should definitely share this one with someone!
Have a blessed day!