Recipe: Decadent Brownie Pie

This recipe is an ‘Oldie but a Goodie’.   Decadent Brownie Pie!  Yum!  Ridiculously easy to make and the perfect chocolate fix.  Straight from my Mama’s cook book.

DECADENT BROWNIE PIE 

One 9’ pasty shell
6 oz. chocolate chips
½ stick butter or margarine
14 oz. can condensed milk
½ cup biscuit mix
2 eggs
1 tsp. vanilla extract
1 cup chopped nuts
vanilla ice cream 

Preheat oven to 375 degrees.  Bake pastry shell for 10 minutes and remove from oven to cool.  Reduce oven temperature to 325 degrees. 

In a small saucepan over low heat, melt chocolate chips with butter. 

In a large mixing bowl beat chocolate mixture with condensed milk, biscuit mix, eggs and vanilla until smooth.  Add nuts and pour into the pastry shell.  Bake 35 to 40 minutes or until center is set.  Serve warm topped with ice cream.

Speaking of ‘Oldies but Goodies’ – check this out!

1950's Collectible Betty Crocker Picture Cook Book

My sweet friend, Sheila (aka Gypsy Biscuit here at Something’s Burning), who accompanied me on this trip over to Miss PW’s Ranchback in March, gave me this cook book. Isn’t she the sweetest Miss Thang! Miss Sheila remembered that I mentioned that I collect antique books.  And, she put together that love with my love for collecting recipes and Viola! Antique cook book find. I just love it. Take a look inside.

I'm having flashbacks to my grandmother's kitchen just looking at it!

Isn’t that fun!  I’ve found several recipes I’m going to try and several excerpts from ‘back in the day’ on ‘how to be the proper hostess/cook/wife’ that had me laughing through tears.   Very Retro and what a treasure!  The book and my friend, Gypsy Biscuit.  You Rock, Woman!

  Y’all Enjoy the Brownie Pie.

Recipe: Buttermilk Pie (makes 2 pies)

This is a very old recipe and honestly, I have no idea how far back it goes in my mother’s family.  I do know that my great-grandmother use to make it.  Very simple ingredients.  Probably because they kept those ingredients on-hand most of the time and could make a simple pie with little expense.  I’ve made it and it is very creamy and custard like.  I’ve often wondered if chocolate could be added, but I haven’t tried it…… yet.  But, I will!  So, if you’re looking for a simple old-fashioned pie – give this a try sometime.

Buttermilk Pie (2 pies)

3 cups sugar
5 Tablespoons flour
3/4 cup buttermilk
5 eggs, beaten
1 stick margarine or use butter (I prefer butter)
1 1/2 teaspoon vanilla

Mix for 2 to 3 minutes at high speed with mixer.  Pour into 2 unbaked pie shells and bake at 350 degrees for 45 minutes or until ‘set’. 

Y’all Enjoy!

Recipe: Lemon Pie

I don’t know why, but spring and summer just make me think of pie. Maybe it is the picnics. Or the outdoor dinner parties. Or childhood memories of family reunions and all the pies my grandmother, aunts, and cousins would make. Pie is my favorite dessert, ya know. Except for coconut. I do not like coconut in any form. It activates a gag reflex. Probably the texture. But anyway – back to pie. Pie.  Me or My! I love Pie!

I’ve posted a lot of family pie recipes. Mamaw Bussey’s Cherry Pie , Chocolate Chip Pie, Aunt Nez’s Sour Cream Apple Pie, Nanaw’s Lemon Ice Box Pie, Fresh Strawberry Pie, Lemonade Pie, Mimi’s Peach Pie and Peach Cobbler, Good Ol’ Southern Sweet Potato Pie, Pecan Pie, and Nanaw’s Chocolcate Cream Pie. Today’s Pie Recipe: Lemon Pie.

There’s just something that screams ‘SUMMER’ when I make a Lemon Pie. Maybe it is the creamy yellow filling or the tangy taste of the pie. But, gosh! IS THIS STUFF WONDERFUL. And, relatively easy to make. So grab ya some lemons from the local Wal-Marts and whip out a pie this weekend. Bring a little sunshine into your day.

Lemon Pie

4 Tablespoons cornstarch
1/4 teaspoon salt
1 cup sugar
1 1/2 cups water
3 eggs, separated
2 Tablespoons butter (salted butter)
1 1/2 teaspoon grated lemon rind – careful, just the yellow part (white part is bitter)
5 Tablespoons lemon juice (use fresh lemons)
1 baked pie shell (I’ll post the pie crust recipe below)
6 Tablespoons of sugar for meringue

Mix cornstarch, salt and 1/2 cup sugar in top of a double boiler. (You can use a glass bowl placed over a large dutch oven pot. Fill dutch oven so water touches the bottom of the bowl). Slowly stir in the water. Cook and stir constantly over boiling water until thickened. Cover and cook 10 min. Beat egg yolks slightly and mix with 1/2 cup sugar. Stir a small amount of hot mixture into eggs and then add eggs to the hot mixture in the double boiler. (You don’t want to just throw the eggs into the hot mixture before bringing the temp up, because you’ll have scrambled gook). Cook 2 minutes longer. Add butter, lemon rind, and lemon juice. Cook and pour into baked crust. Make meringue of eggs whites and 6 Tablespoons sugar. (Beat on high until stiff peaks form). Place on top of pie and bake at 350 degrees until light golden yellow color forms on meringue. Cool and serve.

Easy Pie Crust (Makes two)

1 1/2 cups plain flour
1/2 cup Crisco shortening
1/2 teaspoon salt
1/3 cup milk

Sift flour and salt. Blend in shortening until mixture is crumbly. Add milk and stir until a ball can be formed. Cut ball in half. Roll out on floured pastry cloth to make a circle large enough to hang over pie pan edges. Place in pan. Fit to pan and trim edges. Press edges with fork dipped in flour or pinch with your fingers to make a scallop shaped edge. If pre-baked pie shell is required, bake at 350 degrees until light golden brown.

Y’all Enjoy!