Chocolate Chess Pie

Chocolate Chess Pie would be a good one to add to your repertoire.  The beauty of this Old South heritage pie is that it can be made with the ingredients that most cooks have on hand and takes less than 25 minutes to put together.

Sometimes when I mention chess pies I get a puzzled look.  It seems that not everyone, even in the South, knows about them.  One of the most down-to earth -pies you can make, a chess pie is made from eggs, sugar, cornmeal or flour, some corn syrup and flavorings.  It is very simply made, but hugely delicious and comforting. 

Now I realize that some folks don't think they have had dessert unless it involves chocolate.  But this pie packs a big wallop of cocoa to go along with all the other homey ingredients. 

So let's get started!

Set out the ingredients out ahead of time and this will save a time when you get started baking.   Also, you will know whether or not you have all of the needed ingredients.

Ingredients:
1 cup sugar
3 T. cornmeal
3 T.  cocoa
3 eggs
1/2 cup butter, melted
1/2 cup light corn syrup
1 tsp vanilla
1 tsp. rum flavoring (optional)
1/4 tsp. cinnamon
1 unbaked pie shell

Instructions:
Mix sugar, cornmeal, cocoa, and cinnamon  in a bowl.  Add eggs, butter, corn syrup and flavorings;  mix well.  Pour into pie crust.  Bake at 350 degrees for 45 minutes.

This is already looking good!

A few pricks in the base of the pie shell will prevent it from bubbling during the baking.

 

 I make a simple pie shield by folding a square sheet of aluminum foil in half and then cutting out the center.

And here is a slice.  It should have a bit of a crunchy, solid top with a gooey, rich, eggy, chocolatey interior.  

I sprinkled the warm pie with powdered sugar around the edges and then just a bit of granulated sugar. Seemed like the pie needed some color so I clipped a few mint sprigs and pansies for a garnish. Now that the pie was getting so pretty, I decided to serve it on my grandmother's china .  Finally, I topped it with ice cream or whipped cream, an essential addition, I think.

This pie is a Southern classic....I hope you will give it a try.

Thanks for stopping by!

Hamburger Steak with Mushroom-Rosemary Gravy

It's Monday.  And some Mondays I just want to set the tone for the rest of the week by making a really satisfying, delightful meal.

Knowing that I had a pound of grass-fed organic beef in my meat drawer, I decided to capitalize on this flavorful cut and make it special.  Turns out I also had a package of mushrooms in the veggie drawer... and a plan was conceived. 

So Monday morning over a cup of coffee I sketched out a menu:

•  Hamburger steak
• Mushroom gravy
• Mashed potatoes
• Roasted asparagus

It was a simple and basic menu, yes, but one that was sure to please.  

Hamburger Steak with Mushroom-Rosemary Gravy

Ingredients:
1 pound of the best ground beef or chuck you can afford
Seasoned salt and pepper
1 small package of mushrooms, medium diced
2 cloves garlic , minced
1 tbsp. butter
1 tbsp olive oil
1/2 c. dry red wine (or substitute beef broth)
3/4 c. beef broth
2 tbsp. flour
3 tbsp. cold water
1 tsp. dried rosemary (or 1 tbsp fresh rosemary, minced)
1/2 tsp dried thyme
1 tsp. dried parsley
salt to taste
freshly ground pepper to taste

Instructions:
Form beef into 4 oval patties.  Season generously with a seasoning salt or blend. Let set while you make the gravy.

•  Saute mushrooms in butter and oil for 3 minutes.
• Add garlic and rosemary and saute 1 minute.
• Add red wine (or broth ) and simmer 3 more minutes.
• Add beef broth and continue simmering 5 minutes.
• Whisk flour into water until smooth and well blended.
• Stir flour mixture into mushroom mixture until well blended.
• Add seasonings.  Cook until bubbly and thickened.  If too thick, add a bit more wine or broth.
• Add parsley. Salt and pepper to taste.

Heat a a non-stick skillet over medium flame.  Add steaks.  Cook about 8 minutes on each side until browned nicely and very slightly pink in the center.  Remove from heat and tent with aluminum foil for 5 minutes.

Serves 3-4.

This is good served over mashed potatoes.  Roasted asparagus would also be perfect to serve alongside this very happy dish.

Enjoy!  And thanks for stopping by!
~Mountain Housewife