(Two from 1953 vintage Joy of Cooking)
Chocolate Pie
Prepare a baked 7" pie shell.
Scald in a double boiler or over very low heat with constant stirring:
2 cups Milk
Cut up and add:
1-1/2 squares (1-1/2 oz.) Chocolate or 1/4 cup Cocoa
(Note: If you use cocoa, use 3 tbsp. of butter in all. See below for when to add butter.) Stir until it is dissolved.
In a separate bowl dissolve:
2 tbsp. Cornstarch in 1/4 cup Milk.
Add:
1/4 tsp. Salt
1 cup Sugar
Add these ingredients to the mixture in the double boiler. Cook and stir them for 15 minutes. Pour a small quantity over:
2 to 4 beaten Egg yolks
Beat it and add it to the mixture in the double boiler. Stir and cook the custard for 3 minutes. Add:
1 tbsp Butter (see note above if using cocoa and change this amount to 3 tbsp.)
Remove the custard from the fire. Beat it until it is very smooth. Add:
1 tsp. Vanilla
(Optional addition: 1/2 cup chopped Nut Meats)
Cool this. Pour into the pie shell. Cover it with a Meringue made with:
2 Egg Whites
4 tbsp. Sugar
Bake it in a slow oven 300°F for 15 to 20 minutes.
Fudge Pie
This is a crustless pie or cake unexcelled in quality. It is deliciously and devastatingly rich. Do not let that deter you. (This was the header for this recipe. Really. *ggg*)
Sift:
1 cup Sugar
Beat until soft:
1/2 cup Butter
Add the sugar gradually. Blend these ingredients until they are creamy. Beat in:
2 Egg Yolks
Melt over hot water, cool slightly and beat in:
2 oz. Chocolate
Sift before measuring:
1/2 cup all-purpose Flour
Beat the flour into the butter mixture. Add:
1 tsp. Vanilla
Whip until stiff:
2 Egg whites
1/8 tsp. Salt
Fold them into the batter. Bake the batter in a greased (buttered in other words) 8-1/2" pie plate in a slow oven, 325°F, for about 1/2 hour. Serve the pie topped with ice cream if desired.
posted by Debbi
(11/29/00)
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