Best Ever Chocolate Pie

So here it is, the classic southern chocolate pie.  It isn't a pudding pie, or satin pie, it is a baked custard-like chocolate pie.  I have made 6 in the last 2 months, and loved every bite of every one I managed to get my lips around.  I really prefer the pie, with the cayenne pepper added in.  It is just something different than expected.  The top bakes up nicely with the sugar crystallizing a bit like a creme brulee topping.

Definitely file this one away, or email me for a word version.

 

chocolate pie
makes 1 pie
INGREDIENTS (grouped in order of use/ assembly)		DIRECTIONS (for each grouped step)
		Preheat the oven to 350°.
1 packaged pie dough crust, or 1 fresh crust		Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
1 1/2 C sugar 3 TB unsweetened cocoa powder 4 TB unsalted butter, melted 2 large eggs, beaten 3/4 C evaporated milk 1 TS pure vanilla extract 1/4 TS salt		In a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth. Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking.
Whipped cream, for serving.  The whole cream kind, not WHIPPED TOPPING!		Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.
ADDITIONAL DIRECTIONS/ INSTRUCTION:	I would recommend being careful with store crusts, i have found them to leak a bit into their pie tin, and the chocolate sticks.
MISC. NOTES:	You can easily take this pie to a new slightly more formal place by stirring in 1 teaspoon of dry cayenne pepper into the pie filling and bake as directed.  It brings a slight spicy and warm finish to the pie.

Balsamic Fig Jelly Recipe!

Here it is - my refined and best and final offer for fig jelly...

3.5 lbs figs  (once chopped, yield will be about 10 cups of figs)

Cut off small part of tops/bottoms of figs.  Wedge slice into 4-6 slices per fig depending on size.  Throw into a heavy bottom sauce pan.

3.5 C sugar

1 ¼ C balsamic vinegar

1 TS fine black pepper

Pinch salt

Pinch thyme

2 bay leaves

Pour all over figs.  Turn on heat and cook until boiling.  Stir occasionally and continue to cook on a high simmer for 1 hour and 30 minutes or until desired thickness. 

If you under cook, the product will be runny.  I prefer a thicker syrup.

ADDITIONAL DIRECTIONS/ INSTRUCTION: 

Ladle into clean pint jars following comment canning processes.  Clean jar tops, put on lids and process. Process for 5-8 minutes in a boiling water bath.  Remove from water and let cool.

Don't want to can?  Eat it fresh now, keeps chilled up to about a week in the fridge. 

The Big Fig (jelly)

Well it has happened, I started a blog, run.

No really, I need a place to dump my musings and ramblings other than the hall closet of garage...all filled. And like said spaces, I'm sure my postings too will come with a fair amount of let me tell you what I think, probably due to gin.

So were here. This summer has brought an unusual drought resistant bounty of figs, which have been turned into a delicious fig and balsamic jelly. I have not canned this much in years. Its easy folks. Goes well with pork, and is great with goat cheese!   I have made 16 1/2 pints so far, and a bucket of about 50 more figs was sitting on my counter top again last night........farm stand anyone?