Chocolate Cream Pie - Week 42

The most basic of pies sometimes exposes the cook.

It's been a long year of cooking, baking, documenting, and eating pie.  Week 42 was a point where I found myself in over my head. I did fix the pie, but I took it to a potluck and didn't get a finished picture of it. Honestly, it didn't turn out very well. I had found myself trying to do too many things all at once and it had lumps in the filling. It had a good taste, but it was kind of embarrassing that after all of that pie practice that it didn't turn out.  

Crazy thing is, earlier in the year; I had made a perfect chocolate meringue pie that turned out beautiful. I hadn't taken pictures of it at that time because it wasn't on my schedule yet. 

Anyways, there is proof I made it. I have pictures to document the beginning stages, but it didn't get a final picture.

Most recipes are similar, except that some use flour, and others use corn starch. I've had both, and I can taste the difference, but I can't choose a favorite.  This recipe includes both options.

Ingredients:

1 baked pastry shell

1-1/2 cup sugar

¼ cup cornstarch or ½ cup flour

¼ cup cocoa powder

½ t. salt

3 cups milk

4 egg yolks

1 T. butter

1-1/2 t. vanilla

(4 egg white meringue)

Directions:

In a medium saucepan, combine sugar, cornstarch(or flour), cocoa, and salt. Gradually stir in milk. Cook and stir constantly over medium-high heat till mixture is thickened and bubbly.  Reduce heat; cook and stir for 2 more minutes. Pour part of hot mixture slowly onto egg yolks, stirring constantly. Pour back into hot mixture. Cook and stir almost constantly for 2 more minutes.

Remove from heat. Stir in butter and vanilla. Pour the hot filling into baked shell. Spread meringue over hot filling. Seal to edge. Bake in a 350 oven for 12 to 15 minutes.

Cool.

If you prefer, skip the meringue and top with whipped cream. 

A good friend of mine did take a picture of her chocolate cream pie. And it turned out beautiful; so I'm going to share her picture instead. She posted the picture on Facebook, and her family responded that the pie looked like the ones her grandma had made.  And another responded that she had her grandma and mom's talent.

My friend Annette's pie... she is a great cook!

Many of us learned lessons from our grandma's kitchen and will potentially train our own grandchildren. Do you have a favorite from your grandma's kitchen that you want to share with your family? 

Banana Cream Pie - Week 23

Old-Fashioned Banana Cream Pie is a tasty treat for the whole family.

Over the last 6 months, I've learned that there are wide range of "favorite pies" among family and friends. This pie is a common favorite.  My family was hesitant on declaring this on their favorite list too, until they tried it. I suspect that my husband was afraid that it would have fake-banana flavoring taste like banana laffy taffy (which I love, and he despises). However, there is nothing fake about this pie at all. The simple creamy flavors mix well with the fresh banana slices along with the crispy crust, which make it a tasty slice.

Meringue tops this pie, and I have found that it is really easy to make. The key is a chilled bowl and cooled egg whites.  However, it would also be delicious topped with whipped cream.

Ingredients (Pie):

1 pie pastry, baked

3 cups, milk, scalded

3/4 cup white sugar

1/3 cup flour

1/4 t. salt

3 egg yolks, slightly beaten

2 T. butter

1 t. vanilla

3 bananas

Ingredients (Meringue):

3 egg whites

3 T. sugar

1/2 t. vanilla

Directions (Pie):

In a heavy saucepan, combine sugar, flour and salt; gradually stir in the scalded milk. Over medium heat; stir constantly, cook until thickened. Cook for 3 additional minutes, stirring occasionally.

In a small bowl, beat 3 egg yolks. Stir a small amount of the hot mixture into beaten yolks. When thoroughly combined, stir yolks into hot mixture. Cook for 2 additional minutes, stirring constantly.

Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. Slice bananas and scatter in baked pie shell. Pour warm mixture over bananas. Topped with whipped cream or Meringue.

Directions (Meringue):

Beat egg whites until frothy. Add sugar gradually and continue beating until stiff. Add flavoring. Pile on pie and bake at 350 degrees 10 to 15 minutes.

What is your all-time favorite pie? Do you think you could be convinced otherwise?