There’s nothing very fancy or complicated about a Classic Chocolate Pie recipe. There’s also nothing better than a slice of real, honest to goodness, made from scratch chocolate pie. A frozen variety or even one from the bakery just isn’t the same and to make the original takes little if no effort. Spoiler alert: I do not make my own pie crusts so that certainly saves me some time.
This is a very old, classic recipe using Hershey’s Cocoa and I like it that way. If you want to get fancy and use a more expensive cocoa then go for it but please DO NOT use a store brand cocoa or any kind of generic variety. It’s one of those times when it isn’t worth saving a buck so don’t do it. And you will want to use whole milk, not 2% or skim. Again, it isn’t worth the calories you will save to have a thin, soupy filling. The whole milk is what helps the pudding thicken into the firm consistency that you need for a pie.
As for the topping, my husband is not a meringue fan so I use whipped cream on top of my chocolate pie. I love a nice meringue but I don’t miss it and I think the whipped cream is perfect on top of the rich chocolate filling. I love to top it with real whipped cream but will use Cool Whip if I’m not going to be serving the entire pie all at once – fresh whipped cream will separate over a short period of time so it doesn’t store well.
So here’s the top secret recipe for an old fashioned classic chocolate pie, ha! It is so simple, fast and inexpensive to make. And man, is it good!
- 1 cup sugar
- 1/2 cup flour
- 1/2 cup Hershey's Cocoa
- 2 cups milk
- 2 egg yolks
- 2 TBSP. butter
- 1 tsp. vanilla
- 1 baked pie crust
- Cool Whip or Whipping Cream with 2 TBSP. sugar
- Begin by adding all of the dry ingredients in a heavy saucepan. Use a whisk to blend everything together. Whisk in the milk and egg yolks. Cook over medium heat, stirring constantly until it begins to thicken. It will take about 10 minutes. Add the 2 TBSP. of butter and the vanilla. Let cool for a few minutes and then pour into the baked pie crust. Cover the top of the filling with plastic wrap and put into the refrigerator until cool. Top with whipped cream, either fresh or Cool Whip.
- If you're making fresh whipped cream put a small carton of cream into a mixing bowl, beat on high until it starts to form peaks. Add 2 TBSP. of sugar and beat until stiff. Be very careful or the cream will turn into butter at this stage...don't let it go too far!
I swiped this creamy chicken tortilla soup from Tricia Yearwood’s Food Network Show a couple of weeks ago because it looked so good. When I read the reviews online a couple of days later every single person who had tried it after they watched the show gave it a thumbs up and a 5 star rating so I knew it had to be a winner.
The first time I tried it all of my kids were coming home for Christmas and it was the “first night in” – total chaos. This was the perfect answer, it was in the crock pot set on low, ready for guests to grab a bowl. I had some toasted tortilla strips on the counter and a big bowl of salsa. It was the perfect dinner buffet for a busy night with people coming and going at different times.
This creamy chicken tortilla soup is super easy, it’s really just a matter of roasting your chicken breasts and then opening a bunch of cans, lining up your seasonings and other ingredients and then dumping everything in a BIG pot – this makes a lot of soup so use a large dutch oven or stock pot.
You could easily serve 8 people with this recipe and you might even have a little left over for lunch the next day depending on the size of your servings.
Yes, you could use a rotisserie chicken but I can’t imagine that one bird would render enough meat so either stick with 4 large chicken breasts or pick up two birds from the rotisserie stand.
I love this soup, it’s true comfort food in a bowl and perfect this time of year.
- 3 tbsp. butter
- 1 tsp. minced garlic
- 1 medium onion finely chopped
- 2 tbsp. flour
- 3 cans chicken broth
- 1 quart half-and-half (or 4 cups)
- 1 can cream of chicken soup
- 1 cup hot salsa
- 4 large boneless chicken breasts cooked
- 1 can black beans
- 1 can kidney beans
- 1 can corn
- 2 tsp. cumin
- 1 pkg. fajita seasoning
- 1 pkg. shredded cheese (I used a blend of cheddar and monterey jack)
- 4 corn tortilla's and a little vegetable oil for frying
- Start by roasting the chicken breasts on a heavy baking sheet sprayed with Pam or coated with parchment paper. Season the breasts generously with salt and pepper and coat with olive oil. Roast at 400 degrees for 20-30 minutes. Remove and cool. Cut into bite size pieces.
- Open the canned beans and corn and put them into a colander. Give them a rinse to get rid of the canning juices, then let them drain while you go the next step.
- Melt butter in large dutch oven, saute onion until soft, then add garlic for just a minute until fragrant. Add flour and stir for 1 minute. Add the broth and half-and-half. Stir in the rest of ingredients, bring to a boil and then reduce heat and let simmer for 15 minutes.
- Slice the tortilla chip into 1/2" strips and fry in a non-stick skillet that's been coated with vegetable oil over medium high heat. Watch it carefully, it only takes a few minutes for these to go from yellow and soft to brown and crunchy!
- Serve the soup in deep bowls topped with tortilla strips and shredded cheese!