By Kelly Bogard
You might not know this, but sometimes I struggle to come up with ideas or recipes for the blog. Sometimes it is recipe block and sometimes I just can’t find enough time to sit down and think it out. Luckily, I have a huge building full of people from which to bounce ideas off and get suggestions.
That is exactly where this week’s idea came from. The Public Relations division here at Texas Farm Bureau is filled with creative people. Jessica, our field editor, helps me with ideas for this blog all the time. She thought we needed something sweet. Then I heard Julie, our assistant editor, chime in with chocolate. And then finally came Mike. He is the director of Publications and a huge fan of pie. So I put all three together and this is what we ended up with this week.
For this recipe, I used a homemade pie crust. It is super simple–so much so that I am going to use that for the Back to Basics recipe here next week. However, a store bought crust is not going to make this any less lovely.
First things, first. Preheat your oven to 350 degrees. Place the pie crust in a pie plate and poke a few holes using a fork to keep the crust from bubbling when baking. Then, in a large bowl, stir together the sugar and cocoa.
Finally, pour the batter in the prepared pie crust and bake for 50 minutes or until top is set. It will look jiggly when you pull it out of the oven, so be sure to let it sit long enough for everything to set up. I would say at least four hours and preferably overnight. If overnight, then be sure to refrigerate it.
I just love it when we can put our heads together and come up with an amazing and yummy plan. I am always looking for new recipes, so be sure to share them with me either on the Texas Table Top blog or you can always email me. From all of us at Texas Table Top, enjoy!
Recipe: Chocolate Pie
Summary: Rich and creamy classic
- 1 prepared pie crust, store bought or homemade
- 1 1/2 cups sugar
- 3 1/2 tbsp. cocoa
- 1 5-oz. can evaporated milk
- 2 eggs
- 4 tbsp. butter, melted and cooled
- 2 tsp. vanilla
- Preheat oven to 350 degrees F.
- Place the pie crust in a pie plate and poke holes with a fork to prevent bubbles during baking.
- In a big bowl, stir together sugar and cocoa.
- Add remaining ingredients–minus the crust–and mix with an electric hand mixer until there are no lumps.
- Pour the chocolate batter into the pie crust.
- Bake for 50 minutes or until top is set.
- Allow to cool for at least four hours.
- Refrigerate if overnight.
Baking time (duration): 0 hour(s), 50 minutes
Number of servings (yield): 8-10