Sunday, April 5, 2009

Best Chocolate Pie!

Last Thursday I got up at 5:30 am to make three of these 'delish' pies for a luncheon. They were such a big hit that I promised I would post the recipe! If you like your chocolate pie, dark and rich you're going to love this one! But before I share the ingredients I must acknowledge the special woman that gave it to me. Her name...Johnnie Onita Hughes, but I had the pleasure of calling her grandmother. She was loved for many things, including beautiful pies and cakes. Once, when I was in college, I spent a week with her during which she taught me the art of pie making. Consequently, I can not make this pie (or see a purple iris) without remembering her. So it is with great delight that I share my grandmother's, Fudgey Chocolate Pie. It's the best I've ever eaten!

make 1, 9 inch pie

2 cups granulated sugar

4 tablespoons flour

2 tablespoons (rounded) Hershey's Cocoa

pinch of salt

2 cups of whole milk

2 egg yolks

Mix all of the dry ingredients into a medium saucepan. Stir until well

combined. Then add 1/2 of the milk (1 cup) and 2 egg yolks to the dry

ingredients and stir well into a smooth thick paste. Stir in remaining 1 cup of milk

and cook over medium to medium-low heat. Stirring constantly until mixture

begins to bubble and thicken. Remove from heat. Cool. Stir occasionally and pour into a

baked pie crust.

If you are a meringue fan carry on .... , but if you prefer whipped cream then cover

the pie w/ buttered wax paper and refrigerate until cool. Before serving, whip

heavy cream in an electric mixer. When cream begins to thicken, sweeten with

1/2 cup of sugar, plus 1 teaspoon of vanilla extract. Spread on top of chilled pie

and serve with a smile.

I'd like to make an important recommendation. If you are going to go to the

trouble to make this pie, bake a decent pie crust for heaven's sake! At the very

least, use Betty Crocker's Pie Crust Mix, which is far better than refrigerator or

frozen crusts. Trust me on this.

If your pie plate is a 9" deep dish or larger, double the recipe and make more

whipped cream.

One last thing. For a thicker chocolate custard filling use Pet canned milk instead

fresh milk.


mary said...

YUM!! Thanks for sharing this special recipe. And thanks for getting up at 5:30 so we could taste it. I hope mine turns out as good as yours.

Beth said... i never have to ask you to repeat this again!! :) it's trapped in the blog world forever! :)

Joni said...

Yummy, Yummy, Yummy to my tummy, tummy, tummy!

Cassidi Dunnam said...

Are there any leftovers? :)

bunnytrails said...

Thanks Roxanne for posting the recipe. I had a tiny sliver and it was wonderful!! It will definitely go in my recipe file. SPQOH was great..such a wonderful theme. I was under the weather (big time) with a bladder infection and felt like you know what. Things are getting better, tho.

bunnytrails said...

Awww, thanks for the sweet comment, Roxanne! I am feeling much better today. My background came from a sight called Emily had used it on her blog. Just click on the name in the top lefthand corner of my blog. Another cute sight for backgrounds is Love ya! (and your chocolate pie)