Posted by sherry on April 20, 2001 at 16:54:17:
In Reply to: Chocolate Pie posted by Shirley DeWitt on April 20, 2001 at 09:50:41:
CHOCOLATE PIE (OLD RECIPE)
Here is a chocolate pie made with syrup, but you'll
think it is all sugar. Make your favorite pastry and bake
while you fix this filling which is enough for 3 pies.
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3 egg yolks
2 Tbsp. sugar
3 Tbsp. cornstarch or flour
1 1/2 c. evaporated milk
1/2 c. water
2 c. dark syrup
1 tsp. vanilla
Mix egg yolks and sugar, then add cornstarch or flour.
Mix well. Then add evaporated milk plus water, dark syrup and
vanilla. Cook in double boiler until thickened well. Pour
into hot pie shells. Add to stiffly beaten egg whites a
tablespoon of syrup as topping for the pies.
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GRANDMA CHOCOLATE PIE
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1 baked pie shell
1 1/2 c. sugar
2 c. milk
2 Tbsp. butter or margarine
3 heaping Tbsp. flour
2 tsp. vanilla
4 egg yolks
4 Tbsp. cocoa
Sift sugar and flour together. Beat egg yolks lightly
and stir in flour-sugar mixture. Put this in a double boiler.
Beat cocoa into milk and add this to double boiler ingredients.
As soon as mixture gets warm, add butter. Stir constantly
until this thickens. This takes awhile. When mixture gets
extremely thick, remove from heat and add vanilla. Make a
meringue from the egg whites. Pour chocolate pie mixture into
pie shell; add meringue and bake at 325 degrees until golden brown.
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BISHOP'S CHOCOLATE PIE
(Or Silk Chocolate Pie)
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1 1/4 sticks oleo
3/4 c. sugar
3 Tbsp. cocoa
1 tsp. vanilla
2 eggs (room temperature)
1 pie shell (pastry or crumb)
whipped cream
shaved chocolate
Cream oleo and sugar until creamy. Blend in cocoa and
vanilla. Add eggs, one at a time, beating 4 minutes after each
egg. Pour into crust and chill several hours or overnight. Do
not underbeat. Serve with whipped cream and shaved chocolate
on top.
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FRENCH CHOCOLATE PIE
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1/2 c. butter or margarine
3/4 c. sugar
2 eggs
1 (4 1/2 oz.) size Cool Whip
2 sq. Baker's unsweetened
chocolate, melted and
cooled
1 baked pie crust
Cream butter, blend in sugar, beating until light and
fluffy. Stir in cooled chocolate. Add eggs one at a time,
beating at high speed for 5 minutes after each addition. Fold
in whipped topping. Spoon into pie shell. Chill until firm.
Garnish with additional topping if desired.
Pie Crust For French Chocolate Pie:
1 c. flour
1/2 c. chopped pecans
1/2 c. soft margarine
Mix together and put into greased dish. Bake at 350 degrees
for 15 minutes. Cool completely.
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