old fashioned chocolate pie recipe
3/4 cup cocoa
2 cups sugar
1/3 c. cornstarch
1/2 tsp. salt
4 eggs (separate yolks from whites)
3 cups milk
Scald milk (2 cups whole milk and 1 cup heavy cream). Sift together sugar, cornstarch, cocoa and salt, add enough milk to make a smooth paste. Stir slowly into the scalded milk. Cook until thick, stirring constantly. Beat egg yolks slightly then add some of the hot chocolate mixture, mixing well. Add this to the mixture continue cooking for three minutes. Remove from heat and add 1 tsp. vanilla. Cool and pour into baked pie shells. Cover with meringue (made with the egg whites) or whipped cream. Makes enough to fill 2 pie shells.
(Recipe from a 1959 Cookbook, submitted by Mrs. H.R. Coconougher, "What's Cooking in Parmer County")
NolaPieGuy's Rum Pecan Pie
Butter Crust:
1/4 cup water
3 tablespoons sugar
Pinch of salt
1-1/2 sticks unsalted butter, room temperature
1 egg yolk
1 cup all-purpose flour
Combine water, sugar and salt in a small bowl. In a mixing bowl, beat butter and the egg yolk until pale and creamy. Add water and flour mixture. Beat until the dough comes together into a large ball. Shape into a disk, cover with plastic wrap, and refrigerate at least 1 hour.
With a rolling pin lightly coated with flour, roll out the dough to 1/8-inch thick, into a 12-inch circle, on waxed paper or another surface lightly coated with flour. Fit into pie pan. Trim edges, then flute or mash the edge with the tines of a fork.
To parbake: Preheat oven to 350 degrees. Combine 1 tablespoon cream and 1 egg yolk. With a pastry brush, coat the pie crust with the egg wash. Bake the crust for 10 minutes, until just starting to lightly brown. Remove from oven and let cool at least slightly before filling.
Filling
1/2 cup corn syrup
1/2 cup molasses
3 eggs, lightly beaten
1 cup dark brown sugar (or Louisiana raw sugar)
2 tablespoons unsalted butter, melted
2 tablespoons Old New Orleans 3-year-old Dark Rum
1-1/2 cups pecan pieces
Whipped Cream for serving (below)
Preheat oven to 350 degrees. In a large bowl, whisk or beat together corn syrup, molasses, eggs, sugar, melted butter and rum. Add pecans. Pour
into the parbaked crust and for 60 to 70 minutes, until the filling no
longer jiggles when you lightly shake the edge of the pie.(Recipe from a 2013 New Orleans Newspaper, created by Nate Winner, "Times-Picayune")
Bourbon Pecan Pie
1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 cups pecan halves
2 tablespoons good quality bourbon
1 (9 inch) deep-dish pie shell, unbaked
Preheat the oven to 375°. In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350°, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.
(Recipe created by Paula Deen, possibly in a book, definitely online)
