Over a Cup of Coffee: Another recipe for chocolate pie
Mary Burnett is at it again. She has sent us another recipe for a chocolate pie. She wrote that she has made this pie often, and it’s her family’s “absolute favorite.” It’s also a favorite at their family reunions, back in Southeast Kansas, each summer.
Mary also sent along a recipe for a no-roll pie crust. She wrote, “When I found this recipe that I didn’t have to roll out, that is when I started making pies. It is quick, easy and mess free.”
I have heard about no-roll pie crusts, but I’ve never made one, so I’m looking forward to trying Mary’s recipe. I always roll pie dough too much, and it turns out tough.
Fudge Nut Pie
1/3 cup butter
3 ounces unsweetened chocolate
2 cups sugar
4 eggs, well-beaten
1/4 teaspoon salt
1 teaspoon vanilla
2/3 cup chopped English walnuts
1 unbaked 9-inch pie crust
Grated chocolate or chocolate chips (optional)
Preheat the oven to 350 degrees. Melt butter and chocolate in a heavy saucepan over low heat. Remove from heat, and stir in sugar. Add eggs, salt and vanilla. Stir in chopped walnuts. Pour into the unbaked pie shell. Bake 40 to 45 minutes. Cool before topping with Cool Whip, spreading it out to seal the edges of the pie crust. Sprinkle a few chocolate chips or grated chocolate over the Cool Whip. Serves 6 to 8.
Courtesy of Mary Burnett, of Craig
No-Roll Pie Crust
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil or canola oil
2 tablespoons milk
Whisk together the flour, sugar and salt. Add the oil and milk. Stir with a wooden spoon, going in one direction, just until all the dry ingredients are moistened. Do not over mix. Using your hands, form the dough into a ball. Place the dough in a nine-inch pie plate and begin pushing it out to the edge of the pan and up the sides. Form a ridge on the side of the pan and flute. Add pie filling, and bake 40 to 45 minutes. For a double crust pie, you can double the recipe. If using the crust for a cream pie, bake the crust for 20 to 25 minutes in a 350 degree oven. Do not prick the crust. Set the pan on a pizza pan to bake. The crust is very tender, so handle gently after baking. Do not chill the dough prior to forming it into a ball and placing it in the pie plate. Start forming the shell immediately after mixing the ingredients.
Courtesy of Mary Burnett of Craig
If you have recipes you would like to share with readers, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.
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