Recipes from the Masters: Horrific Mishaps Edition

But First:  The Recipe

Lancaster Farming – June 15, 1956
  • Three Squares unsweetened chocolate cut in pieces
  • Two and one-half cups milk
  • One and one-third cups sugar
  • One-half cup corn starch
  • One-half teaspoon salt
  • Two tablespoons butter or margarine
  • Three eggs
  • One teaspoon vanilla
  • One baked pie shell

Add chocolate to milk and heat in double boiler. When melted beat with a rotary beater until well blended. Salt sugar, salt and corn starch together and add a small amount of chocolate mixture, stirring until smooth. Return to double boiler, add butter. Stir constantly until thickened. Cook for 10 minutes, stirring constantly. Cook for 10 minutes, stirring constantly. Pour a small amount over slightly beaten egg yolks, add to the mixture and cook until thickened. Add vanilla. Cool. Pour into pie shell. Cover with meringue. Bake in oven 300 degrees for 15 minutes.

Before I start this recipe review I want to note that I had only the best of intentions. with this one. We were holding a surprise anniversary party for my parents and I wanted to whip together a chocolate pie and a coconut pie. This seemed like the best opportunity to test out this recipe. I was wrong. I was so wrong.

The process started off solidly enough. I didn’t have a double boiler on hand so I simply simmered water with a metal bowl in the water. Everything melted well enough and the process went smoothly. However, when the time came for me to remove the pie from the over, it seemed like it was rather watery. Not insanely watery, but certainly not as solid as I’d have hoped. I quickly packed the pie up and headed down to my parent’s house. By the time I got there the  whole pie was liquid. Storing it in the fridge did nothing to solve the problem, it was so purely liquid that we couldn’t really eat it.

On the bright side: I ended up having to bring the majority of it home and it makes an excellent chocolate soup recipe.

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