Taos Chocolate Pie

From the cookbook ‘KMAK: The Music Of America Presents the American Cook Book’ No year given, but location says Fresno, CA. (I made a few minor changes.)

Crust: 

  • 1 1/2 c graham cracjer crumbs
  • 1/4 c. brown sugar
  • 1/3 c. butter, melted
  • 2 T. cocoa powder (or 1 oz unsweetened chocolate melted)
  • 1/8 tsp. nutmeg

Directions:

Mix graham cracker crumbs, sugar and nutmeg in a bowl. Melt butter with chocolate or cocoa powder. Mix until combined. Press into pie pan until firmly set. Chill.

Filling:

  •  6 oz chocolate chips
  • 1 8 oz. package of cream cheese, softened
  • 3/4 c. brown sugar
  • 1/8 tsp. salt
  • 1 tsp. vanilla (I may have doubled this)
  • 2 eggs, separated
  • 1 c. heavy whipping cream

Directions:

Melt chocolate at low heat with 2 T. of the cream, stir until smooth. Cool for 10 minutes.

In a bowl mix cream cheese, sugar, salt and vanilla, beat until smooth.

Beat in eggs yolks and melted chocolate, beat until combined.

In another bowl beat egg whites until stiff peaks form.

In another bowl whip cream until firm.

Fold egg whites into chocolate mixture, fold in whipped cream.

Pour into chilled pie crust. Chill overnight.

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Peach Cream Pie

This recipe came from a cookbook called “KMAK: The music of America presents the American Cook Book”, on the back it says KMAK is 1340 on the dial in Fresno, CA. It is not dated.

The recipe offers a crust recipe, but I just used my own, which is here: http://ninedaysofpie.com/?p=102

6 medium Freestone Peaches

3/4 c. sugar (I used 1/2 c.)

1/4 c. cinnamon (I used 1/2 tsp.)

3 egg yolks

2/3 c. heavy cream

Directions:

Make crust, roll out and line pie pan.

Peel, halve and pit peaches, arrange in halves cut side up on the crust (if the wobble, slice a small piece from the rounded side. Mix suer and cinnamon and sprinkle over fruit. Bake in a hot oven (400 degrees) for 15 minutes.

Meanwhile mix egg yolks and cream. pour over fruit letting some run into centers of peaches. Continue baking for 30 minutes or more, until set. Let cool at least an hour before serving. Serve chilled.

Note: My peaches were not Freestone – it’s November after all, and they did not come apart in halves like magic, they actually broke apart, so I ended up cutting them into large pieces 4 – 6 per peach and piling them in the pan. It seemed to work just fine.