The Best Ever Chocolate Pie I have ever had, bar none!

K

kendall

Well-known member
This 74 yo lady in a wheel chait I take to town made me this pie, and I got the recipe, it is her grandmother's, putting this recipe at least as far back as 1870. She made it with pie crust, and I did too the 1st time, wonderful...then for the 4th, I decided I didn't want to waste time making a pie crust and I made an overly big grahm crust. TOO DIE FOR and Reload Trucking Co. in Okie city was in diabetic shock, along with my band. Here goes...

9 or 10 inch (if they make them, I have a cup of chocolate pudding leftover in a 9 inch) pie plate

Crust:

2 cups medium fine graham cracker crumbs

1 stick butter

1/4 to 1/2 C sugar

Mix crumbs and sugar together thoroughly

Melt butter

Mix with crumbs and press in pie plate

Pudding:

3 C Sugar

2/3 C Cocoa

1 heaping T Flour

(heap it full)

5 Egg Yolks (save the whites)

1 15 oz can Evaporated Milk or 2 1/2 C Sweet Milk

1 stick Butter melted

Filling:

Mix sugar and egg yolks.

Add flour and Cocoa.

Whisk in Milk, this is tedious, the cocoa will try to isolate itself, and fly everywhere.(I mix the flour and cocoa in a large bowl, and pour the sugar and egg yolks over the flour mixture)

Pour in Melted Butter.

Cook over low heat, stirring constantly, until very thick. It takes about 10 minutes.

Pour in Graham Crust

Meringue:

Make Meringue from egg whites however you do that, spread over pie, and bake at 350 for about 10 minutes or until browning. Cool pie, then put in refridegerator until cold and set.

 
I like the story of it's origin, smileys/smile.gif, 3 cups of sugar--wow, definitely a diabetic shocker!!

Otherwise, it sounds great!! :

 
Filling VERY, VERY, rich!!! Made this today. In the fridge now. I

used fat free 1/2 & 1/2 in place of canned milk and cut some of the sugar. Used a 10" pie plate and had 1 full custard cup of filling left over. It took me a lot longer than 10 minutes to get it to the thickened state. This is a very smooth textured pudding. Once in a great while splurge!

 
Your blood sugar will certainly be misplaced in AZ, frying green maters now.

I am so blessed by God to be able to have these recipes, and blessed to have some green tomatoes, considering the flooding of our crops this season in the blackland prairies. I got virgin corn oil, to hell w/the fancy thangy oils!Use them w/your imagination of uses for oils. Corn oil suits me just dandy for fried green maters.

 
I told y'all I needed to invent a 10" pie plate. I C of...

uncrusted/unmeringued bliss is all yours because nobody makes a 10 inch pie plate, and before the intended addicts make you never forget you happened upon this recipe. Run for cover or copyright it. I have always had 1 C of pudding/filling left over, I let 3 men sample it that one cup, and hid the rest of it for a very long time (about the length of time it took the Spaniards to discover silver in South America).

 
Kendall, Am I not reading this right.? I have some 10" pyrex pie plates that

I bought 40 or 50 years ago. I know I have had them since I was first married and we will be celebrating our 55th anniversary in August. Are you not aware of these or are you just joking? LOL

 
That must be why I have a cup left over w/9" and

the recipe is very old, and they probably had bigger pie plates then.

 
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