National Milk Chocolate Day


Yeah, yeah, yeah. Whoever really heard of Milk Chocolate Day? Why do they have to be so specific, especially with a lesser chocolate? I prefer dark chocolate, and when given the option, I will use Scharffen-Berger Bittersweet. So, I missed the mark on a milk chocolate recipe, but seriously – do you really mind? It’s chocolate!

McCall’s Chocolate Meringue Pie
Adapted from McCall’s by my Mom

1 Each pie shell, 9-inch baked
1 cup plus 6 Tbls sugar, white divided
5 Tbls cornstarch
2 Ounce(wt)s chocolate, baking, unsweetened cut up
1/2 tsp salt
2 1/2 Cups milk, whole
3 Each egg yolk slightly beaten
1/2 tsp extract, vanilla
1/2 tsp extract, almond
3 Each egg white at room temperature

Tools Needed:
Pyrex Glass Bakeware Pie Plate 9″ x 1.2″
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
Farberware Classic Stainless Steel 2-Quart Covered Saucepan


Make and bake pie crust (see below).

Make the filling: 
In a medium saucepan, combine 1 cup white sugar, cornstarch, chocolate and salt; mix well. Gradually stir in milk, mixing until smooth.

Over medium heat, bring to a boil, stirring; boil 1 minute, stirring constantly. Remove from heat.

Stir half of the hot mixture into the egg yolks, mixing well (do not let the eggs scramble); pour back into saucepan and combine well.

Bring back to a boil, stirring; boil 1 minute longer. Remove from heat.

Stir in the extracts; pour immediately into the pie shell.

Preheat oven to 400 degrees.

Make Meringue: 
In a medium bowl, with a portable electric mixer at medium speed, beat egg whites and cream of tartar until soft peaks form when beater is raised.

Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised.

Spread meringue over warm filling, sealing to the edge of the crust.

Bake 7 to 10 minutes, or until meringue is golden. Cool on a wire rack, away from drafts, 1 hour before serving.

Granny’s Pie Crust
From Eileen Fight Sparks
2 1/4 Cups sifted flour, all-purpose
1 Dash salt
3/4 Cup crisco
1/4 Cup very cold water

Sift flour into bowl, add salt. Remove 1/3 cup and set aside. Cut Crisco into remaining flour (it may resemble corn meal, or it may resemble Crisco). Add water to remaining flour with fork and gently blend into flour-Crisco mixture. If it is very moist, place in refrigerate for 15 minutes. Roll out on floured surface (add flour to rolling pin as well). If sticks or falls apart, you can press it all together and try again. Generally, use 2/3 for bottom crust and 1/3 for top crust.

For cream or meringue pies: (NOTE: Follow this step)
Prick bottom several times with fork (this is called docking), crimp edges (folding extra up under), and bake at 425 until golden (5 to 10 minutes). If you wind up with a hole, dip finger in water and press until ‘glued’ together.

For baked pies or cobbler: 
Do NOT dock the crust. Add filling. Wet crust edge. Fold top piece of dough and cut a design. Open and place on top, pressing edges into bottom edge. Crimp and bake.


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