Chocolate Pie

Ingredients

• Two squares chocolate
• one-half cup cocoa
• one-fourth cup corn starch
• one teaspoon vanilla
• two cups milk
• three egg whites
• one-half cup sugar
• three egg yolks
• one-fourth teaspoon salt

Method

1. 1

   Melt chocolate, add sugar, corn starch, egg yolks, salt, and milk.

2. 2

   Cook in double boiler until thick, stirring constantly.

3. 3

   Pour into baked pie crust and cover with meringue.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 47. The excerpt below is the record exactly as published.

one-half cup sugar, butter size of a walnut^ three eggs beaten very light, one-half cup of pure apple juice. Cook iu double boiler to smooth paste. Add one cup of whipped cream when ready to put over fruit salad. — Mrs. C. L. HORXADAY. BISQUE TORTONI. Three fourths cup sugar, one-half cup water, boil until it spins a thread; take from stove and stir slowly in three eggs which have been whipped light. Beat until perfectly cold, flavor with two teaspoonfuls vanilla or a little sherry wine (about two tablespoonfuls.) Beat into this one pint whipped cream. Eoll fine some stale macaroons (eight or ten) add them. Then put in mold, pack in ice and freeze for several hours (four). — Ethel C. Lipscomb. LUNCHEON SALAD. One envelope Knox Sparkling Gelatine, one cup cold water, one and one-half cups boiling water, one-half cup lemon juice, one-half cup sugar, three tart apples, one cup celery, cut in small pieces, one-half cup pecan nut meats. Soak gelatine in cold water five minutes, and dissolve in boil- ing water. Add lemon juice and sugar. Wlien mixture l^egins to stiffen, add apples, sliced in small pieces, chopped celery and broken nut meats. Turn into mold, first dipped in cold water, and chill. Accompany with mayonnaise dress- ing. This mixture may be served in cases made from bright red apples. Pies "No soil upon earth is so dear to our eyes, As the soil ice first stirred in terrestrial pies." QUICK LEMON PIE. Three-fourths cup sugar, three eggs, (yolks) one tablespoon flour, one tablespoon water, juice and rind of one lemon, pinch of salt. Mix sugar, flour and salt together, add well-beaten yolks, grated rind and juice of lemon and water. Don't have the. batter too thin. Put on the uncooked crust and cook all together. Meringue the pie. — Mrs. A. G. Elliott. CREAM PIE. One-fourth cup sugar, two and one -half tablespoonfuls corn starch, two eggs, (yolks) two and one-half cups milk, one teaspoonful vanilla. Mix sugar and corn starch and yolks of eggs together with a small quantity of the milk. When well-mixed add remainder of milk, cook until it thickens in a double boiler. Cool, fill shells already baked, add frosting, and brown a little if desired. Delicious — Miss Maggie Albright. BUTTER SCOTCH PIE. Two eggs, one cup broAMi sugar, two heaping table- spoonfuls flour, one cup hot water. Butter size of an egg, one teaspoonful vanilla. Mix sugar and flour, add boiling water, then the beaten yolks of the eggs, cook for a feAv minutes, add butter. Let boil until it thickens well, remove from fire, cool, add flavoring. Use stitfly beaten whites as meringue on top of pie. This makes one nice large pie. — Miss Claudia Conrad. LEMON PIE. (2 Pies). One and one-half cups flour, one-half teaspoon salt, one-half teaspoon Royal Baking Powder, one teaspoonful sugar, two-thirds cup Snowdrift, cold water to make a soft dough. Filling: Yolks of four eggs, rind and juice of two lemons, two cups sugar, one and one-half cup milk, one-eighth pound butter, pinch salt, two tablespoonfuls corn starch. Beat eggs, add sugar, milk and lemons, salt and butter. Let boil in saucepan, then add corn starch mixed with milk. For meringue beat egg whites stiff" and add eight tablespoon- fuls sugar. — Mrs. Burke Hobgood. 47 USE DAN RIVER SELF-RISING FLOUR KNOX ACIDULATED GELATINE— no bother— no trouble— no squeezing lemons PRUNE AXD RAISIN PIE. Three-fourths pound stewed prunes, one and one-half cups seedless raisins, one cup sugar, lemon juice from one-half lemon. Bake in double crust and serve when cold with whipped cream. — Miss Jennie Dawson. BANANA CREAM PIE. Bake pie crust first and cool. Then take yolks of three eggs, three-fourths cup sugar, one cup milk, one tablespoon flour. Cook until it thickens well, slice three well-ripened bananas^ lay in layers on top of crust, pour over the bananas the cooked custard while warm. Use beaten Avhites for meringue on top. — Miss Claudia Conrad. LEMON PIE. Two cups of flour, pinch of salt, one cup of Snowdrift, wet with enough cold water to make a nice soft dough. Filling: Mix thoroughly two cups of sugar and three heaping tablespoonfuls of corn starch, then pour in two cups of boiling water stirring all the time. Add butter size of an egg, set aside to cool. Then add grated rind and juice of two lemons and three well- beaten eggs. Bake with two crusts. This will make two large pies. — Mrs. T. A. Winder. JELLY CUSTARD PIE. One glass of jelly, four eggs^ one cup sugar, one tablespoonful butter, one teaspoonful corn starch. Separate the eggs; set aside the whites. Beat the yolks well, add sugar, jelly, melted butter, and corn starch. Pour into two pie crusts, bake in a slow^ oven. When brown cover with meringue, made of the whites stiffly beaten with four teaspoonfuls sugar. Set back in stove and brown. Serve hot or cold. — Mrs. S. Bowling. JELLY CUSTARD PIE. Proceed as for any other egg custard, except in- stead of sugar, use a glass of tart jelly. Use thick meringue. This is delicious, — Mrs. E. Gr. Belvin. CHOCOLATE PIE. Two squares chocolate or one-half cup cocoa, one-fourth cup corn starch, one teaspoon vanilla, two cups milk, three egg w^hites, one- half cup sugar, three egg yolks, one-fourth teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.