Being a newly married Air Force wife, stationed in a foreign country, meant one thing during the holidays: I must carry on the sacred food traditions, alone. Hands down, the most sacred for each of us, my husband and me, is the near holy status of the chocolate pie! In my family, Aunt Mary, knowledgeable on many topics, most certainly is the authority on chocolate pie. Jo Ann, my mother-in-law, was the expert pie maker for my husband's family. Aunt Mary's recipe was first followed, since Jo Ann's recipes were not of the written down variety. You know the sort, " Some of this, a little of that, after it thickens and looks like this, then do that!" Jo Ann was a wonderful cook, unfortunately living away, made her, "Watch what I do,” teaching style impossible for me to follow.
As time went by, I grew more confidant in the kitchen, so when the creek overflowed into our home, ruining the cookbook, Aunt Mary gave me as a new bride, I began experimenting with pie recipes, jotting down dates and notes by each, changing it up here and there, making it my own. When Jo Ann passed, I became the chocolate pie maker, for the family, along with that came her two, 10 inch, Pyrex pie pans. Pie making is sometimes stressful, like any holiday cooking, but mostly I find it peaceful. Chocolate pies from scratch won’t allow you to multitask, requiring you to slow down. Visiting and daydreaming are the only tasks that can be managed while rolling and pinching crust, measuring then continually stirring filling, or finally whipping meringue, as you gradually stir in sugar.
Memories of my mother-in-law visit me, keeping me company as I stir the filling in her heavy pot, standing where she stood... I hear her voice, reminding us younger women not to tap our spoon so hard on the side of her cooker... letting the grand kids lick the spoon, twitching her nose for goodies hidden in the freezer for them...all the while background sounds of the past envelop me… the pressure cooker jiggling with pent up steam, doors slamming back and forth, and the muffled conversations coming from the living room. This Christmas, Nancy, my husband’s little sister, slowly savored a bite of my chocolate pie, then quietly proclaimed, “Lezlee, you’re a good pie maker,” and I thought, “So goes the evolution of a pie and family.”
Recipes
Chocolate Pie Filling
(This makes 2, 10 inch pies)
4 1/2 cups sugar
6 heaping T of cocoa
6 T flour
9 T cornstarch
3/4 t salt
12 egg yolks ( whites used for meringue)
3 12oz cans evaporated milk
4 cups whole milk
6 T butter
3 t vanilla
2 1o inch baked pie crusts
Combine dry ingredients in heavy saucepan, combine then gradually stir in whisked egg yolks and milk . I use Jo Ann's old pressure cooker, because it is so heavy and thick the filling won't burn. Cook over medium heat until thickened, stirring constantly. I love to use an egg spatula to stir, because it is flat and scrapes the bottom and sides of the pan better. Remove from heat and add vanilla and butter, stir well, then pour into baked pie shell. Top with meringue.
Pie Crust
(3- 9 inch or 2- 10 inch crusts)
2 cups flour
1 1/4 cups Crisco
1 t salt
1 cup flour
3/4 to 1 cup cold water
Combine 2 cups flour, Crisco, and salt. Blend until resembles coarse meal. Combine remaining cup of flour and water to make thick paste. Pour over flour and Crisco. Stir with fork or pastry blender until just moist. Bake until golden brown at 425*
Meringue
(Tops 2- 10 inch pies)
9 egg whites
salt
3/4 t cream of tar tar
1 cup of sugar
In a glass or metal mixing bowl beat egg whites with cream of tartar and salt until foamy, gradually add sugar while beating until stiff peaks form. Spoon on top of pie filling, being sure to seal to the edges, brown in the oven.
Enjoy! Lezlee
Chocolate Pie Filling
(This makes 2, 10 inch pies)
4 1/2 cups sugar
6 heaping T of cocoa
6 T flour
9 T cornstarch
3/4 t salt
12 egg yolks ( whites used for meringue)
3 12oz cans evaporated milk
4 cups whole milk
6 T butter
3 t vanilla
2 1o inch baked pie crusts
Combine dry ingredients in heavy saucepan, combine then gradually stir in whisked egg yolks and milk . I use Jo Ann's old pressure cooker, because it is so heavy and thick the filling won't burn. Cook over medium heat until thickened, stirring constantly. I love to use an egg spatula to stir, because it is flat and scrapes the bottom and sides of the pan better. Remove from heat and add vanilla and butter, stir well, then pour into baked pie shell. Top with meringue.
Pie Crust
(3- 9 inch or 2- 10 inch crusts)
2 cups flour
1 1/4 cups Crisco
1 t salt
1 cup flour
3/4 to 1 cup cold water
Combine 2 cups flour, Crisco, and salt. Blend until resembles coarse meal. Combine remaining cup of flour and water to make thick paste. Pour over flour and Crisco. Stir with fork or pastry blender until just moist. Bake until golden brown at 425*
Meringue
(Tops 2- 10 inch pies)
9 egg whites
salt
3/4 t cream of tar tar
1 cup of sugar
In a glass or metal mixing bowl beat egg whites with cream of tartar and salt until foamy, gradually add sugar while beating until stiff peaks form. Spoon on top of pie filling, being sure to seal to the edges, brown in the oven.
Enjoy! Lezlee
