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Pie

Mocha Pie

  • 1/4 cup ground coffee
  • 2 cups milk, scalded
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 tsp salt
  • 1 oz. (square) chocolate
  • 2 eggs
  • 1 egg yolk
  • 1 tbsp butter
  • 1 tsp vanilla
  • 1 baked pastry shell
  • 1 Whipped Cream Topping

Add coffee to milk as it scalds. Strain.

Mix sugar, flour and salt together.

Stir in milk and cook over boiling water until thickened, stirring constantly.

Add chocolate and continue cooking 10 minutes longer, stirring occasionally.

Beat eggs and egg yolk slightly.

Add part of hot mixture to eggs, stir and return to double boiler.

Cook stirring constantly 2 minutes longer.

Remove from heat, add butter and vanilla; cool.

Pour into pastry shell, chill and serve with whipped cream.

Shartlesville Pumpkin Pie

  • 1/2 recipe Plain Pastry
  • 2 cups mashed cooked pumpkin
  • 1/4 tsp salt
  • 1 cup sugar
  • 4 eggs, separated
  • 1/2 tsp cinnamon
  • 1/3 cup cream
  • 1 cup whiskey
  • 1/4 cup butter, melted
  • 1 tbsp cornstarch

Line pie pan with pastry.

Combine pumpkin, salt, sugar, egg yolks and cinnamon and beat for 5 minutes.

Add cream, whiskey and butter and mix well.

Sprinkle cornstarch over stiffly beaten egg whites and fold into first mixture.

Pour into pastry shell.

Bake in very hot oven (450 degrees F) 10 minutes; reduce temperature to moderate (350 degrees F) and bake about 30 minutes longer or until a knife inserted in center comes out clean. Cool.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
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