SUNDAY MEMORIES
Judy Wills
PIES – PART 2
Another pie that I love to make – and especially eat! – is what I have always called “Granny’s Chocolate Pie.” I have the recipe in her handwriting, and have made it for years and years. All the family love it, and have called it Granny’s Chocolate Pie, along with me. Just for fun one day, I looked up chocolate cream pie on the internet – and there it was! The same ingredients and directions as Granny’s! Actually, I was a little miffed! It’s MY Granny’s chocolate pie recipe – for all I know, she invented it in the 1940’s!!
Granny also had a recipe for butterscotch pie with meringue, and lemon meringue pie, but I never got those recipes before she died, much to my regret.
In any case, I wrote about my Aunt Jessie (Granny lived with her), and how she owned a small diner in downtown San Antonio, Texas back in the 1940’s. Granny made the pies for that diner that were enjoyed by all who had a slice. People would frequently purchase an entire pie, but it could be purchased by-the-slice, as well.
And so, I hereby present Granny’s Chocolate Pie recipe for your enjoyment:
GRANNY’S CHOCOLATE PIE
Filling:
2 cups sugar 2 Tbsp cocoa, level
4 heaping Tbsp cornstarch ½ tsp salt
Mix the above ingredients together with a whisk in a large cooking pot. Add and mix well:
2 cups milk
3 egg yolks beaten (save the egg whites for the meringue)
Cook this mixture over not too hot a fire (medium heat), stirring constantly. When thickened, remove from the heat and add 1 Tbsp butter (not margarine!) Add 1 tsp vanilla. Mix and cook this first and allow to cool while baking the pie crust, stirring occasionally. Put the filling into the baked crust, top with meringue and brown.
Meringue:
3 egg whites
¼ tsp cream of tarter
6 Tbsp granulated sugar (⅓ cup)
½ tsp vanilla (optional)
Beat the egg whites until frothy and stiff. Gradually beat in the sugar, a little at a time. Continue beating until stiff and glossy.
Pile high on pie filling, being very careful to seal meringue onto edge of crust. Brown in a 400̊ oven for 8-10 minutes. Serve when cool.
Crust for a 9″ single crust:
1⅓ cups sifted flour (I use unbleached)
½ tsp salt
½ cup Crisco solid shortening (use the stick kind – it’s easier to measure)
3 Tbsp water
Combine flour and salt in a large bowl. Cut in the Crisco until the mixture is uniform and very fine. Sprinkle water over this mixture, a little at a time, tossing lightly with a fork. Work dough in a firm ball. On a lightly floured surface (or between two large sheets of wax paper), roll dough about ½” thick. Place in the pie plate. Trim ½” beyond the edge of the plate. Fold edge under and flute. Prick generously with a fork over the bottom and sides. Bake at 425̊ for 12-15 minutes, or until lightly browned.
Cool before adding filling and meringue.
Photo credit Google search and pinterest.com
~~~~~~~~~~To Be Continued~~~~~~~~~
Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .
Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.
After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.
Old Things R New 
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