It was my husband’s birthday this past Thursday and he’s more of a birthday pie kinda guy than cake. So I made a couple of pies for him. This past summer my Mom gave me a couple of cookbooks. They are Volumes 1 & 2 of Meta Given’s Modern Encyclopedia of Cooking. MeMudder, my grandmother, got these when she married my grandfather back in the 50’s. It is so interesting to see how cooking has evolved. We are so busy with all of our tasks and our families tasks and technology that our cooking has turned into the fastest, easiest way to do things. Sometimes we do things with a mix but the original way of making that dish isn’t hard!
I made the Chocolate Cream Pie from this cookbook thinking it must be better than one from the freezer section or just making some pudding from a box and filling a pie shell, even if that meant a really difficult or long process. I was both right and wrong. It was much better but not hard to make at all! I did use a pre-made pie crust only because I need A LOT more practice making pie crusts. They are not my forte! There are no weird ingredients or anything that is too hard to do in this recipe. I do recommend reading the entire recipe before you start. Once you start on the filling you will have a few steps that happen pretty fast. Also, when it says stir constantly, stir constantly! I walked away from the milk for just a minute and came back to burnt milk. Learn from my example, stir. 🙂
I like to picture MeMudder making this pie when she was first married and love a link to my family history and it’s SOOOOOOOO yummy! Impress your family and make this pie soon.
Real Housemoms TV
- Pie crust for 9 in pie
- 2 1/2 c milk
- 1/3 c flour
- 1 c sugar
- 1/4 t salt
- 2 squares unsweetened chocolate cut into chunks
- 4 egg yolks save the whites for breakfast
- 2 T firm butter
- 1 t vanilla
- 2 c heavy whipping cream
- 2 T powdered sugar
- 1 t vanilla
- roll out pie crust into pie plate and poke holes in bottom and sides of dough
- bake at 450 degrees for 10-12 minutes
- remove and allow to cool
- In a sauce pan whisk together the flour, sugar and salt then slowly add the milk and continue to whisk until smooth.
- in a small bowl beat yolks and set aside.
- place the milk mixture over heat and stir continuously while it cooks to ensure that the bottom doesn't burn
- cook until it thickens, about 5-6 minutes, and remove from heat
- drizzle 1 c of thick mixture into the egg yolks slowly and stir as you combine (you don't want scrambled eggs)
- add egg yolk mixture to sauce pan and return to heat
- add chocolate and stir until melted
- remove from heat and add butter and vanilla
- add to cooled pie crust and allow to cool completely
- in a clean bowl beat cream with the whisk attachment of your mixer
- once stiff add vanilla and sugar
- continue to beat until stiff peaks form
- When ready to serve top pie with whipped cream