Pie! Recipe
Sep. 9th, 2005 12:15 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
zdashamber“Tomorrow never happens. It’s all the same fucking day, man.” (Janis Joplin)
"They don't like it when you shoot at them. I worked that out myself." - Sgt. Malcolm Reynolds
I was taken by the first, and in light of recent events the second just seemed to follow. Anyway, I promised you chocolate pie, eh?
It's a thin pie; I seem to recall about 1.25" of filling, but maybe my pie pan is 10" instead of 9". It doesn't swell up hardly at all, so you needn't have much (if any) crust sticking up above the filling level.
I often end up making it around Easter if I need to blow out some eggshells.
In case you don't remember how to make a graham cracker pie crust:
The real fun part of this is smashing the graham crackers with the rolling pin while they're trapped in the ziplock bag. The part I most enjoy is grinding them fine, like the bones of Englishmen.
Oh, and you can, and in fact should, use butter where margarine is called for in these recipes. Avoid trans fasts, say my Berkeley biology professors.
"They don't like it when you shoot at them. I worked that out myself." - Sgt. Malcolm Reynolds
I was taken by the first, and in light of recent events the second just seemed to follow. Anyway, I promised you chocolate pie, eh?
--Fudge Brownie Pie--Notes: This is very quick, does not create many dishes, and cleanup is tasty. The pie keeps for longer than it will last even in a 1-person house. This is an ideal recipe.
"In a 2-qt saucepan, stirring constantly, melt 1/2 cup margarine and 3 squares (1 oz each) unsweetened chocolate over very low heat. Remove from heat. Stir in 1 cup sugar, 1/3 cup Karo dark corn syrup, 1/4 cup unsifted flour, 1 tsp vanilla, and 1/4 tsp salt until well blended. Stir in 3 eggs, slightly beaten. Pour into 9" graham cracker pie crust. Place on cookie sheet. Bake in 350º F oven 30 to 35 min or until filling is puffed and center is firm. Cool."
It's a thin pie; I seem to recall about 1.25" of filling, but maybe my pie pan is 10" instead of 9". It doesn't swell up hardly at all, so you needn't have much (if any) crust sticking up above the filling level.
I often end up making it around Easter if I need to blow out some eggshells.
In case you don't remember how to make a graham cracker pie crust:
"In a plastic bag, finely roll 1 stay fresh pack grahams (about 1 2/3 cups crumbs). Combine crumbs, 1/4 cup sugar and 1/3 cup softened margarine. Blend well with fork or pastry blender. Using back of large spoon, press crumb mixture inside 9-inch pie plate to coat bottom and sides evenly. Bake at 375º for 8 minutes; set on wire rack to cool."Notes: Mix crust with a fork? Shea. I don't think I've ever used anything but my hands.
The real fun part of this is smashing the graham crackers with the rolling pin while they're trapped in the ziplock bag. The part I most enjoy is grinding them fine, like the bones of Englishmen.
Oh, and you can, and in fact should, use butter where margarine is called for in these recipes. Avoid trans fasts, say my Berkeley biology professors.
no subject
Date: 2005-09-09 03:24 pm (UTC)