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Saturday, April 4, 2009

Chocolate Pies

This recipe came from the mother of a friend.  She was known for these delicious chocolate pies.  I will also include my own variation.

Mrs. Jackson's Chocolate Pies

Pinch of salt
1/2 C. flour
1 1/2 C. sugar
4 Tbls. cocoa powder rounded
2 eggs
4 1/2 C. milk
2 Tbls. vanilla
1/3 C. butter
2  prebaked 8-9 inch pie crusts (either pie dough crusts or graham cracker crusts)

Mix dry ingredients until very smooth with NO lupms. (I recommend a whisk.) Add milk and whisk very thoroughly. Add eggs and stir in. Cook on medium heat stirring constantly until thickened. Quickly stir in vanilla and butter. Pour into two prebaked pie shells. Allow to cool. Refrigerate 1-2 hours at least before serving.  (16 or more servings)

My variation:

Chocolate Cloud Pie

Pinch of salt
1/2 C. flour
1 1/2 C. sugar
4 Tbls. cocoa powder rounded
2 eggs
4 1/2 C. milk
2 Tbls. vanilla
1 tsp. almond flavor
1/3 C. butter
2/3 C. miniature marshmallows
2  prebaked 9 inch graham cracker crusts

Mix dry ingredients until very smooth with NO lupms. (I recommend a whisk.) Add milk and whisk very thoroughly. Add eggs and stir in. Cook on medium heat stirring constantly until thickened. Quickly stir in vanilla and butter. Sprinkle marshmallows over the two pie crusts.  Pour filling into pie shells. Allow to cool. Refrigerate 1-2 hours at least before serving.  (16 or more servings)

Other ideas: 
Try coconut or nut crusts instead of the graham cracker crusts. 
Sprinkle toasted coconut on the top of the pies. 
Top with whipped cream and marchino cherries.  
Top with canned cherry pie filling and whipped cream.
Use colored mini marshmallows for the Chocolate Cloud Pie instead of the white ones for a more colorful pie.
Use goat's milk for people with cow's milk intolerance.
You could try substituting some cream for part of the milk for a richer, creamier pie.
Quickly stir in Andes® mint baking bits or red and white swirled peppermint baking drops just before pouring the filling into the shells.