Chocolate Pie & Fudge Pie
Two from 1953 vintage Joy of Cooking. *vbg*

Chocolate Pie
Prepare a baked 7" pie shell.

Scald in a double boiler or over very low heat with constant stirring:
2 cups Milk

Cut up and add:
1 1/2 sqs (1 1/2 oz.) Chocolate or 1/4 cup Cocoa

(Note: If you use cocoa, use 3 Tbls. of butter in all. See below for when to add butter.) Stir until it is dissolved.

In a separate bowl dissolve:
2 Tbls. Cornstarch

In:
1/4 cup Milk

Add:
1/4 tsp. Salt
1 cup Sugar

Add these ingredients to the mixture in the double boiler. Cook and stir them for 15 minutes. Pour a small quantity over:
2 to 4 beaten Egg yolks

Beat it and add it to the mixture in the double boiler. Stir and cook the custard for 3 minutes. Add:
1 Tbl Butter (see note above if using cocoa and change this amount to 3 Tbl.)

Remove the custard from the fire. Beat it until it is very smooth. Add:
1 tsp. Vanilla
(Optional addition: 1/2 cup chopped Nut Meats)

Cool this. Pour into the pie shell. Cover it with a Meringue made with:
2 Egg Whites
4 Tbls. Sugar

Bake it in a slow oven 300 degrees for 15 to 20 minutes.



Fudge Pie

This is a crustless pie or cake unexcelled in quality. It is deliciously and devastatingly rich. Do not let that deter you. (This was the header for this recipe. Really. *ggg*)

Sift:
1 cup Sugar

Beat until soft:
1/2 cup Butter

Add the sugar gradually. Blend these ingredients until they are creamy. Beat in:
2 Egg Yolks

Melt over hot water, cool slightly and beat in:
2 Oz. Chocolate

Sift before measuring:
1/2 cup all-purpose Flour

Beat the flour into the butter mixture. Add:
1 tsp. Vanilla

Whip until stiff:
2 Egg whites
1/8 tsp. Salt

Fold them into the batter. Bake the batter in a greased (buttered in other words) 8 1/2" pie plate in a slow over 325 degrees for about 1/2 hour. Serve the pie topped with ice cream if desired.