The cookbook looks ragged and a bit grungy, but the interior contains dozens of recipes to meet the desire of anyone wishing a bit of sweetness at the end of a meal or as a snack while relaxing.
From the book, A World of Baking, this week’s recipes offer three ideas for pies that highlight chocolate as the main ingredient.
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Chocolate Pie
4 oz. package sweet bakers' chocolate
1-9 inch pie shell, unbaked
1/4 cup butter
1-14 oz. can evaporated milk
1 1/2 cups sugar
3 tbsps. cornstarch
pinch of salt
2 large eggs
1 tsp. vanilla extract
1 cup flaked coconut
1/2 cup finely chopped pecans
Combine chocolate and butter in a saucepan and place over low heat to melt. Stir to blend. Remove from heat and blend in evaporated milk.
Combine sugar, cornstarch and salt. Blend. Stir eggs and vanilla into sugar mixture. Gradually add the chocolate mixture. Pour into the pie shell.
Combine coconut and pecans and sprinkle over filling.
Bake at 375 degrees F for 45-50 minutes or until top puffs and cracks. Cool on rack for 3-4 hours before serving. This time will allow the filling to finish setting. If cut too soon after baking, the filling will be runny.
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Chocolate Candy Pie
1-9 inch pie shell, baked and cooled
1/2 cup milk
6-1 1/4 oz. chocolate bars with almonds
18 large marshmallows
1/4 tsp. vanilla extract
1 cup heavy cream
Combine milk, chocolate bars and marshmallows in the top of a double boiler. Cook over hot water, stirring occasionally, until melted. Cool. Add vanilla.
Whip the cream until stiff then fold into chocolate mixture. Pour the filling into the cooled crust. Chill overnight before serving.
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Mocha Pie
1-9 inch pie crust, baked and cooled
1/2 cup butter
3/4 cup sugar
1 sq. unsweetened chocolate, melted
1 tsp. instant coffee
2 large eggs
2 cups heavy cream
1 tbsp. instant coffee
1/2 cup powdered sugar
Cream the butter and sugar and beat until light and fluffy. Blend in the melted and slightly cooled chocolate and the 1 tsp. instant coffee. Stir to blend well.
Add the eggs and beat 2-3 minutes with an electric mixer. Turn the filling into the cooled pie shell. Cover with plastic wrap and chill overnight.
Early the next day, combine the heavy cream, 1 tbsp. instant coffee and powdered sugar. Cover and refrigerate for several hours.
When thoroughly chilled, beat the mixture until stiff. Spoon the mixture over the pie, making swirls with the back of the spoon. Refrigerate for several hours before serving. Pie may be garnished with chocolate curls, if desired.
Joyce Walter can be reached at ronjoy@sasktel.net
