Old Fashioned Chocolate Pie

This pie is perfect for any season, but it is especially perfect for spring...during the time you want pie, but before fresh fruit comes into season. This old fashioned chocolate pie is super simple to make and will always be a hit.

We find it especially delightful to serve at a family function, a revival meetin' or an after funeral fellowship supper. Its the perfect combination of sweet chocolate goodness and festive wholesome bless your heart hospitality. 

Old Fashioned Chocolate Pie

Danish Pie Crust (yields two crusts)

• 2 1/2 C Self-Rising Flour

• 1 C Crisco

• 1 T Sugar

• 1/2 C Milk

• 1 Egg

Preheat oven to 375 degrees Fahrenheit. Mix well. Roll flat, and work into pie pan. Prick bottom, then bake until golden brown. Reduce oven to 350 degrees.

Chocolate Filling

• 1 C Sugar

• 3 T Baking Cocoa

• 4 T Cornstarch

• 2 T Margarine

• 2 Egg Yolks

• 3/4 C Milk

• 1/4 C Water

• 1 t Vanilla

Combine sugar, cocoa, cornstarch, egg yolks, cream, and water in a medium saucepan. Stirring constantly, cook over medium to medium high heat. Remove from heat when thickened and stir in margarine and vanilla. Pour into baked pie crust and top with meringue. Bake at 350 for 7-8 minutes, until lightly browned.

Photographed with a Canon 5D IV

Chocolate Chess Pie

Chocolate Chess Pie

This recipe is so very simple. It is absolutely delicious. It literally takes less than five minutes to mix together. I found the recipe in my aunt's handwritten recipe book from the 1970s.

• 1 1/2 cups sugar

• 2 eggs, slightly beaten

• 1/3 cup cocoa

• 1/4 cup butter

• 1/2 cup evaporated milk

• 1/2 cup coconut

• 1/2 cup pecan pieces

• 1 9” pie shell

Mix all ingredients by hand and pour in pie shell. Bake for 30 min in 400 degree oven. Cool and serve with whipped cream.