Thursday, November 27, 2014

Thanksgiving Chocolate Pie

Today should be interesting.  It's Thanksgiving.  Otherwise known as Jen loosing her flipping mind in the kitchen day.  We go to my sister's for dinner & I bring desert.  Every year, I spend Thanksgiving day standing in the kitchen, listening to Alice's Restaurant on repeat while throwing things & crying.  I tend to over bake, as in making way too many deserts, and between my natural inability to cook, the dogs' help and the family trying to sneak tastes, things never go well.  I can literally only remember two out of the past twenty years that I haven't cried in the kitchen on a holiday baking day.  (Yes, we go through it again at Christmas except there are Christmas carols playing instead of Alice's Restaurant.)  I don't even know why I put myself, the dogs & the family through it except that it's tradition.  I like tradition.

So today, I am thankful for my paternal side of the family's chocolate pie recipe.  It's an Owen holiday tradition.  For those of you who are local, it tastes just like a Ukrops chocolate pie.  In fact, I'm pretty sure the Ukrops either stole the recipe from the Owens or the two families share DNA.  For the non-locals you'll just have to trust me.  It's delicious!  My dad helped me update the recipe.  The original recipe is so old that it refers to baking it in a wood fueled oven.  Thus, the cooking time is not exact.  If you decide to make it, definitely bake it based on the "until the center is firm" directions & don't automatically follow the suggested cooking time.

Owen Chocolate Pie

  • 2 eggs
  • 1 cup white sugar
  • 3 rounded TBS cocoa
  • pinch of salt
  • 1/2 cup melted butter (real butter, not margarine)
  • 1/2 cup light cream OR evaporated milk
  • 1 tsp Vanilla extract
  • 1 unbaked 9-inch pie shell
Beat the eggs well in a large bowl.  Sift into them the combined sugar, cocoa & salt.  Blend well.  Add melted butter, cream & Vanilla & blend well.  Pour into pie shell & bake in a preheated 350 degree oven for 40 minutes or until center is firm.  Allow to cool on a cooling rack.



For your enjoyment, here's a look back at the Owen's 1980 version of Thanksgiving.  I like the good china, Mom's prized silver rimmed crystal goblets and the plastic Tupperware salt shaker.  And the stack of junk piled up in the background.  Classy, Mom!

Well, I'm off to get my holiday tradition started.  I'll be in the kitchen, dropping bowls full of sticky, hard to clean up, expensive ingredients on the floor, watching the dog jump up & grab entire cooling pies off the tallest pieces of furniture we own, yelling at the family to stop eating the cookies and possibly even starting a fire or two.  It's tradition.



Happy Thanksgiving!

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