Thanksgiving Chocolate Pie

Chocolate Pie for Thanksgiving? You betcha!

I love pumpkin pie. What would Thanksgiving be without it?

But during my growing up years in Minnesota my wonderful mom would make pumpkin pie (for the adults) and chocolate pie (for the kids.) Well I guess the kid thing never left because I still must have a piece of chocolate pie after our Thanksgiving meal.

This pie recipe is easy and you can have everything on hand. It doubles perfectly.

Not that having two Chocolate Pies around is perfect…ya know…you NEED to give one away!

Enjoy and Happy Thanksgiving friends.

Important tip: Use Penzy’s high fat dutch chocolate. If you don’t have one in your area buy it on line. You will thank me. Profoundly.

Thanksgiving Chocolate Pie

1 - Pkg Pillsbury Pie Crust (one crust…they come two in a box)
1 - cup Sugar
¼ - cup Cornstarch
pinch of Salt
1 - HEAPING tablespoon of unsweetened baking cocoa (I use Penzy’s brand..simply the best)
2 - cups carnation evaporated milk
3 - eggs, separated - reserve egg whites if making Meringue Topping
1 1/2 - tablespoon vanilla
2 - tablespoons butter

Meringue Topping (Note I make a whipped cream topping…just like it better!)
3 reserved egg whites
dash cream of tarter
2 tablespoons sugar

Preheat Oven to 350. Prick the bottom and sides of your pie crust and bake until golden brown. Remove from oven and let cool while you prepare the filling.

Mix the sugar, cornstarch and cocoa together in a medium size pot. Add the 2 cups evaporated milk. (You will need two cans)

Using a wire whisk blend together and stir constantly over medium high heat. When the mixture is heated through add the 3 egg yolks. You will need to temper you egg yolks so add a bit of the pudding mixture to the egg yolks and blend before adding to the pudding mix.

Stir constantly until thickened and bubbly. Remove from heat and add the vanilla and the butter. Let cool pudding mixture cool while you prepare the meringue topping. Mix the 3 egg whites with a dash of cream of tarter along with 2 Tablespoons sugar. Whip the egg whites till stiff and soft peaks form. Add pudding to cooled pie shell and top with meringue making sure the meringue touches the sides of the pie crust to prevent shrinking. Broil till lightly golden brown on top.

If using whipped cream make sure your pie is very cool before adding the cream on top. You can make this pie up to two days ahead. Just leave whipped topping off until ready to serve.

Secrets to a (Relatively) Stress-Free Christmas Season

•Plan ahead. Your plans should include whys and whats as well as to-dos.
•Take shortcuts—lots of them! Save your effort for what you enjoy most.
•Accept the realities of where you are right now. Adapt your plans to your circumstances—but try to dream a little, too, and stretch yourself. Do what you comfortably can.
•Resist the urge to spend instead of give.
•Don’t be driven by “the shoulds.” Do only what matters most to you and your family (ASK them and make sure everybody has a voice).
•Celebrate tradition . . . but don’t be ruled by it.
•Don’t compare your Christmas to anyone else’s—and try not to compare it to Christmases past.
•Try to make at least part of your Christmas a ministry—to those you love and to those God brings into your life.
•Think of ways to help your family enjoy a holiday from the ordinary. Let decorations, foods, and activities communicate the message that this is a special, unique time of year. Even if you’re pinching pennies, find a few ways to splurge.
•Protect and nurture your sense of celebration. Take the time to let Christmas feed your spirit. Let Christmas come to you.