For those of you who are just now finding your way back to the blog, I apologize for not giving you and advance warning. I didn't want the new url posted on that bookmark site, so I had to do it without an announcement on the old CBEB. It still gripes my cookies that I had to do that.
Per Diva Donna's request, I'm reposting the chocolate pie recipe.
This pie has been my claim to fame for many a year. There was a time
when I couldn't show my face at a pitch-in or family get-together
without one of these in my hand, but times have changed, and I don't
make them as often as I used to. I still make them when I go to the lake
with the girls, although Suzie and Terri prefer the coconut version,
which uses less sugar (2/3 cup) and 1 cup of coconut instead of the
unsweetened chocolate. I also sprinkle some coconut on top of the
meringue before baking it.
The meringue recipe was given to me many years
ago by a friend who had gotten it from her grandmother. Where it came
from before that is a mystery.
The pie filling recipe comes from Joy of Cooking,
but I've gotten a bit lazy over the years, so the pie crust, which I
used to make from scratch, is now Pillsbury's roll out and bake kind. I
bake the shell while making the cornstarch mixture for the meringue so
they can be cooling while you make the pie filling.
Cheryl's Famous Chocolate Pie
Bake a 9 inch deep dish pie shell according to your favorite recipe or package directions.
In a double boiler, mix together:
1 cup sugar
1/2 cup flour
1/2 tsp salt
2 cups milk (add about 1/2 cup first and stir until the sugar and flour are completely moistened, then add the rest of the milk and stir)
2 squares unsweetened baking chocolate
over the boiling water, stirring frequently until thickened and the
chocolate is completely melted. In a separate bowl, mix two large
spoonfuls of the chocolate mixture with 3 egg yolks and then return this
to the double boiler with the rest of the filling and cook a few
minutes longer until very thick. Remove from heat and add 2 tsp vanilla
extract and 2 tbsp butter. Stir until butter is melted and pour into
baked pie shell.
Meringue that won't weep
1 Tbsp sugar
1 Tbsp cornstarch
1/2 cup water
Cook until clear (I do this in the microwave. It takes about 2 minutes on high, stirring every 30 seconds or so)
Then cool to room temperature (I stick it in the freezer for a few minutes)
3 egg whites until foamy, then add 1/4 tsp cream of tartar and a pinch
of salt and continue beating until egg whites form stiff peaks. Then add
the cooled cornstarch mixture to the egg whites and beat until well
incorporated. Next, add 4 Tbsp sugar, one at at time as you continue
beating the egg whites. Top pie with meringue, sealing the edges.
Bake at 325 for 20 min. Refrigerate until well chilled (2-4 hours) and enjoy!