Southern Sweet Chocolate Pie

Ingredients

• 1 package (4 oz.) Baker's German sweet chocolate
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup butter or margarine
• 1 2/3 cups canned milk (1 large can)
• 1 1/2 cups canned coconut
• 1 cup chopped pecans
• 1 1/2 cups sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt (a dash)

Method

1. 1

   Melt chocolate with butter.

2. 2

   Remove from heat, blend in milk.

3. 3

   Then mix sugar, cornstarch, salt and beat in eggs and vanilla.

4. 4

   Slowly add chocolate.

5. 5

   Pour into unbaked pie shell.

6. 6

   Sprinkle with coconut and nuts.

7. 7

   Take a fork and stir lightly to keep from breaking pie shell.

8. 8

   Bake at 350 degrees for about 30 to 35 minutes until pie cracks in center.

9. 9

   Cool at least 20 minutes.

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 25. The excerpt below is the record exactly as published.

Southern Sweet Chocolate Pie 1 package (4 oz.) Baker's 2 eggs German sweet chocolate 1 teaspoon vanilla % cup butter or margarine 1 unbaked pie shell 1 2/3 cups canned milk (1 fluted high % cups canned coconut cup chopped pecans large can) 1% cups sugar 3 tablespoons cornstarch 1/8 teaspoon salt (a dash) Melt chocolate with butter. Remove from heat, blend in milk. Then mix sugar, cornstarch, salt and beat in eggs and vanilla. Slowly add chocolate. Pour into unbaked pie shell. Sprinkle with coconut and nuts. Take a fork and stir lightly to keep from breaking pie shell. Bake 350 degrees about 30 to 35 minutes until pie cracks in center. Cool at least 20 minutes. Mrs. Bobby Longest Rena's Buttermilk Pie 3 eggs 1/8 teaspoon salt 2 cups sugar ¥y cup buttermilk 1 stick margerine melted 1 teaspoon vanilla 2 tablespoons flour %, cup nuts Bake at 350 degrees for 45 minutes, sprinkling nuts over top before baking. Ethel Hooper 96 Chocolate-Mint Dessert % cup graham cracker crumbs 3 egg whites 2 tablespoons melted butter % cup sugar % cup sugar % cup whipping cream, 1 env. unflavored gelatin whipped 2 tablespoons cornstarch 1% teaspoon cream de 2 cups milk menthe syrup 3 slightly beaten egg yolks 2 sas. unsweetened chocolate, melted Blend first two ingredients. Reserve 1 tablespoon crumbs; spread remaining 10 10 x 6 x 1% inch baking pish. Combine sugar, gelatin and cornstarch, add milk, cook and stir until it boils. Add small amount of the hot mixture to the egg yolks. Return yolks to mixture and cook one minute. Let cool until partially thickened. Beat egg whites to soft peaks. Gradually add the remaining % cup sugar beating the whites to form stiff peaks. Fold into custard, then fold in whipped cream. Remove 1% cups of the mixture, add syrup to it. Stir choco- late into remaining mixture. Spread % chocolate mixture over curmbs in pan, cover with mint mixture then remaining chocolate. Top with the reserved crumbs. Chill until firm. Mrs. Hedy Speigner Japanese Pie ne cup sugar cup Angel Flake cup melted margarine Coconut eggs, beaten cup pecans teaspoon vanilla cup raisins teaspoon vinegar unbaked pie shell cael sell bea) eat ae Mix sugar and margarine. Add eggs, vanilla and vinegar. Mix well. Add coconut, pecans and raisins. Spread in pie shell and cook at 325 degrees for 40-45 minutes. Yields 6 servings. 97 Mrs. Elmer F. Wyrick French Coconut Pie & stick melted butter or 1 can flake coconut margarine 1 tablespoon vinegar 1% cups sugar 1 teaspoon vanilla 3 eggs beaten Beat eggs, add sugar, stir in coconut, vinegar, melted butter, and flavoring. Pour in unbaked pie shell, cook 350 degrees for 45 minutes. Mrs. J. V. Evans Lemon Chess Pie 2 cups sugar 4 tablespoons grated 1 tablespoon plain flour lemon rind 1 tablespoon plain corn % cup lemon juice meal 4 eggs, unbeaten % cup butter, melted % cup milk Put sugar, flour and corn meal in bowl. Toss lightly with fork and add eggs, butter, milk, lemon rind and lemon juice. Beat until smooth and thoroughly blended. Line a 9" pie pan with pastry. Pour into pie shell. Bake 375 degrees F. 35 to 45 minutes or until golden brown. Cut warm. Makes a thick 9"' pie, shimmery and golden inside. Mrs. Roger Beauchesne 98 Cakes Cranberry Lane Cake 2 pkgs. white cake mix 4 egg yolks 4 egg whites *% Cup cranberry 1 pkg. yellow raisins juice cocktail GL5270z .:) % cup bourbon or 2 cups walnuts apple juice % cup flaked coconut 1/3 cup cocoa 1 jar (14 oz.) Cranberry- Additional walnut orange Relish halves Add coconut. Prepare white cake mix according to package direc- tions. Bake batter in 4 greased and floured 9 or 10 inch layer cake pans in a 350 degree oven for 20 to 25 minutes or until top springs back when pressed lightly with finger. Remove layers from pans and cool on a rack. Coarsely grind raisins, walnuts and coconut. Stir in cranberry-orange relish. Combine egg yolks, cranberry juice and bourbon or apple juice. Cook while stirring over low heat until mixture thickens. Do not boil. Stir hot Mixcturesinto fruits. Stir in cocoa. Cool. Spread filling thinly between cake layers and on sides and top of cake. Garnish top with walnut halves. Press coconut on sides of cake. Chill until ready to serve. Makes one 4-layer, 10 inch cake. Peggy Mansfield Pumpkin Pie 3 eggs 3 cups pumpkin 1% cups brown sugar 2 teaspoons 1% teaspoon ginger cinnamon } teaspoon salt Add slightly beaten eggs to pumpkin, sugar, spices and salt. Mix well. Pour into two unbaked pie shells. Bake at 350 degrees for 35 to 40 minutes or until done. 99 Mrs. Deoane Moser Caramel Nut Cake 1 box lt. brown sugar il tablespoon 3/4 cup granulated sugar vanilla %5 lb. butter 5 cups plain 5 cup Crisco flour 5 eggs 3/4 teaspoons baking 1 cup sweet milk powder 1 cup chopped pecans

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