Murray’s Chocolate Pies
My Dad, Murray McConnell, began baking these pies quite a few years ago and soon gained quite a reputation. Try as I may, I can’t figure out a way to make them a “health food” – unless you count pure goodness and satisfaction as a health benefit (which in some cases, may be enough to quality). Anyway, Dad started baking these pies and soon he was delivering them to friends and relatives – especially at times when they needed a little extra comfort. Hence, they then became known as “funeral pies” – my Mom even called them that when she hand-wrote the recipe into one of my well-worn cookbooks. One of Dad’s friends (who has since passed on) asked him at church one Sunday “how sick do you have to be to get one of those pies?” – Dad soon delivered one to his home.
They are easy, very delicious, full of sugar and cocoa (you don’t need a very big slice to satisfy your sweet tooth) and I think they are worthy of spending some of your 20%!
- 3 cups sugar
- 6 Tablespoons cocoa
- pinch of salt
- 2 cans (5 ounces each) evaporated milk
- 1 stick butter, melted
- 4 eggs
- 2 teaspoons vanilla
- 2 unbaked frozen pie shells (regular, not deep-dish)
1. Prepare the pie shells
- Crack the eggs in a bowl and whisk lightly. With a pastry brush, apply egg to the surface of the pie crust – this is an egg wash.
- Bake the crusts in a preheated 350 degree oven for 5-6 minutes.
2. Make the batter
- Sift the dry ingredients together.
- Whisk the wet ingredients together.
- Combine the dry & wet and whisk until well blended.
- Pour into prepared pie crusts.
- Bake at 350 degrees for 30-35 minutes, until pies are “set”.
- Eat and enjoy!