Chocolate pie is one of my favorite pies that my mother makes. It’s thick, creamy and rich due to milk and eggs. However, this chocolate pie recipe surprised me by not containing either eggs or milk. The creaminess of this pie comes from a flour-thickened base that is flavored with cocoa powder, vanilla and coffee (highly suggested).
As most handwritten recipes do, this recipe uses non-standard measurements. I’ve transcribed the ingredients with my personal bias toward what I think the measurements should be. However, as always, use your own discretion to increase or decrease as you see fit.
There’s no denying though that the author liked this pie. You’ll see that it’s attributed to a friend.
Mrs. McShane. Good.
Chocolate Pie Vintage Recipe
1/2 cup sugar
3 rounded teaspoons cocoa powder
2 heaping cooking spoon’s (Tablespoons) flour
Pinch of salt
1 pint water (or coffee)
1 baked pie shell, cooled
2 Tablespoons butter (a good-sized piece)
1 teaspoon vanilla
Whipped cream for serving
This recipe calls for 1 pint water, but coffee is much better if you have it.
Add 1 pint water or coffee to double-boiler. Whisk in sugar, cocoa, flour and salt. Continue stirring until mixture thickens.
Remove from heat. Beat in butter and vanilla. Pour into baked pie shell and refrigerate. When set, cut and serve with whipped cream.
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