This recipe is from a 1956 Borden's Eagle Brand booklet. It has 70 "Magic Recipes", the puddings, custards, pies, and candies, but it also has quite a few cookie recipes. I love this retro photo, the cherries with stems are great.Magic Chocolate Pie
1 baked 8-inch pastry pie shell, cooled
1 1/3 cups (15 oz. can) Eagle Brand
2 squares (2 oz.) unsweetened chocolate
1/3 teaspoons salt
1/2 cup hot water
1/2 teaspoon vanilla extract
1/2 cup Borden's Heavy Cream, whipped
In top of double boiler put Eagle Brand Sweetened Condensed Milk, chocolate and salt. Heat over rapidly boiling water, stirring constantly, until mixture is very thick. Gradually stir in water, keeping mixture smooth. Continue cooking, stirring often, until mixture thickens. Remove from heat. Stir in vanilla extract. Pour into pie shell. Cool at room temperature about 1/2 hour. Refrigerate at least 3 hours. Just before serving garnish with whipped cream.
4 comments:
Hi Rochelle - How nice to find a fellow collector!
Thanks Rochelle! I've been trying to remember how to make this pie and all I could remember was the Eagle Brand and squares of chocolate and that we used the double boiler. Mom always did it from memory and I had no idea where she'd found the recipe. I haven't made it in 20 years, but one of my nephews remembers it and misses it. Now, I can serve it at the next family gathering!
Shalom
It is my first time here. I just wanted to say hi!
Thanks Rochelle, I have a copy of the original brochure, but it has been nibbled upon by silverfish, or some other critters, and much of the printing is rubbed off. This completes my copy of the recipe, and assures it will go on to another generation in my family!
Karen in Minneapolis
Post a Comment