Chocolate Pie Recipe – Vintage
Posted by Warren
Makes one 9-inch pie, single crust, custard filling
White House Cook Book, by Fanny Lemira Gillette, 1887
This chocolate pie recipe contain details that most cookbooks can not come even close to for its recipes. Interest to know how long Baker’s chocolate has been around.
Chocolate -Custard- Pie Recipe
White House Cook Book, by Fanny Lemira Gillette, 1887
CHOCOLATE CUSTARD PIE. No. I.
One quarter cake of Baker’s chocolate, grated; one pint of boiling water, six eggs, one quart of milk, one-half cupful of white sugar, two teaspoonfuls of vanilla. Dissolve the chocolate in a very little milk, stir into the boiling water, and boil three minutes. When nearly cold, beat up with this the yolks of all the eggs and the whites of three. Stir this mixture into the milk, season and pour into shells of good paste. When the custard is “set”–but not more than half done–spread over it the whites whipped to a froth, with two tablespoonfuls of sugar. You may bake these custards without paste, in a pudding-dish or cups set in boiling water.
A Cookbook with vintage pie recipes
This is one of America’s most enduring cookbooks. It was in print, under varying names and guises, for fifty some years and has been reprinted, in full or in part, throughout the 20th century. Early editions were printed on poor quality paper and so have not survived in easily usable form which makes them rare to find.
Chocolate Pie Recipe – Old Fashioned of 1887
—Ingredients and instructions are not the actual vintage recipe but is provided for reference purposes.
Pastry dough – single crust
1 1/2 cups unbleached all-purpose flour
2 tablespoons sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter
1/4 cup ice cold water
1 teaspoon cold canola oil
Filling
1 1/2 pint milk (scalded)
heaping table-spoonful of sugar
3 large eggs
1/4 teaspoon ground nutmeg
pinch of salt
Directions
1. Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry and partial-bake.
2. Heat the milk until a thin skin appears on top of the liquid.
Milk or cream is the most common base for custards. Heavy cream makes a richer and more flavorable custard.
3. Preheat the oven to 350° F.
4. Mix the eggs, sugar, nutmeg and salt in a separate bowl. Do not over beat to the point air gets incorporated into the mixture. This will make your custard grainy.
5. Whisking the egg mixture constantly, slowly add about a third of the hot milk. This will temper the eggs. If this is done too quickly, the eggs will cook, and you will have scrambled eggs in your custard.
6. Now add the rest of the milk whisking slowly
7. Slowly pour the mixture into the cooled partially baked pie shell.
8. Cover edges of pie with foil or use a pie crust shield.
9. Set the pie on the lower center oven rack and bake for 20 minutes, turn the pie 180° degrees. Continue baking until the center is set, about another 20 minutes.
Overcooked custard
will have
a pronounced ???eggy??? flavor.
10. When ready the filling will be firm. The edges of the filling may puff up a little. You should not see much browning.
11. Shake the custard gently to check for doneness. When the custard ripples on the surface that move back and forth like jello it is properly done. You do not want waves of concentric, circular, rings when giving the shake test.
12. Transfer the pie to cool and set in refrigerator to chill.
Custard Pie Success
This recipe seems to call for an unbaked pie shell. But many chocolate custard pies prefer to partially prebake the pie shell first. It is best to prebake to prevent a soggy bottom pie crust.
