JULIA'S CHOCOLATE PIE
This is a recipe my mom made when I was a little girl.
Provided by marshall nash @mnash
Categories Pies
Number Of Ingredients 9
Steps:
- Mix sugar, flour, salt, and cocoa in top of double boiler. Stir in milk and cook for 15 minutes, stirring constantly until thick. Add egg yolks, one at a time and stirring well after each one. Cook for 3 minutes and add butter, stir well and pour into baked pie shell. Cool.
AUNT JULIA'S CHOCOLATE PIE
Meme's sister, who died long before I was born, was named Julia. She also liked to cook. Meme used to tease me that I was a lot like Julia in that we both would dirty every pot in the kitchen when we cooked. This is hands-down my favorite dessert. Mama makes it almost every time I come home to visit. When I was in culinary school, I took a look at the recipe and was certain with my newly learned techniques I could improve the consistency of the pudding. Wrong. It was a disaster, and the pudding mixture never congealed-which brings to mind the expression, "If it's not broke, don't fix it."
Yield makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat the oven to 500°F.
- To prepare the pie filling, in a saucepan, combine the 1 cup of granulated sugar and 1 cup of the milk. Set aside.
- In a bowl, combine the remaining 1 cup of milk, the flour, and cocoa powder in a bowl and whisk thoroughly to combine. (Mama uses a shaker and shakes the mixture until it is well combined and frothy.) Set aside.
- Heat the saucepan with the milk-sugar mixture over medium-high heat until simmering. Slowly add the milk-flour mixture and stir to combine. Bring to a boil. Add the egg yolks, whisking constantly, until it returns to a boil. Once the mixture comes to a boil, immediately add the vanilla and remove it from the heat.
- Pour the mixture into the baked pie crust. Set aside.
- To make the meringue topping, place the egg whites in a nonreactive bowl with a pinch of salt. Add the cream of tartar and, using a hand-held mixer, whisk on high speed until foamy. Sift over the confectioners' sugar a little at a time and whisk until the whites are glossy and hold stiff peaks when the whisk is lifted.
- To finish the pie, spoon the meringue over the pie, making sure it touches the edges of the pie crust. Bake until golden brown, 3 to 5 minutes. Move to a rack to cool completely and set, then serve.
JULIA'S AUNT LARUE'S CHOCOLATE PIE
Steps:
- Bake pie crust ahead. Melt chocolate bits, add 4T. milk, 4T. sugar, slightly beaten egg yolks. Cook 10 minutes or so. Beat 4 egg whites until stiff and fold in after first mixture cools slightly. Top with whipped cream. (May keep all day) Julia's addition: That's the way my great-aunt wrote it out for me (she's 80). It's sort of a spare recipe - she didn't particularly want to give it to me. I think it's funny that she wrote chocolate "bits". One thing to remember is to make sure the melted chocolate, milk, and sugar mixture is cooled down a little before you add in the egg yolks or they'll cook and make it lumpy. Also, once the chocolate filling is made, pour it into the pre-baked pie shell and refrigerate it for 3 or 4 hours and it'll set up nicely so that you can spread whipped cream on the top.
JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 2h
Yield Two 9-inch pies, 16 to 20 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
- Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
- In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
- Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
- Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams
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