Today, my Mom showed me how to make Ed Deale’s Chocolate Silk Pie, which is a Reid family favorite. Mom used to work with Ed Deale, and I didn’t know him, but we’re all grateful for his pie recipe. Of course, Mom already had all the stuff on hand, and it only took about 10 minutes to prepare the pie (would’ve been quicker without me, I’m sure!) and 30 minutes to bake. The recipe makes 2 single-crust pies, and Mom said even though she’d tried to fit it into one shell, it just didn’t work that way.

Mom showed me how she prepares pie crust. Her crimping was rhythmic and even–the woman’s made hundreds of pies–and my crimping….well…wasn’t. Anyway, we got the two crusts ready and started working on the filling. I like this part, because everything goes into ONE container–a blender. After a week of making pies, I have used up a serious amount of bowls and dishes, so one blender is a good thing.  We dumped everything in (see recipe below) and Mom blended it for just a few seconds–couldn’t have even been a minute. The she did something smart. She poured the filling into the crusts which were already in the oven. If you could see how liquidy the filling is, you’d understand why. Then the pies baked for 30 minutes exactly.

 

 

 

 

 

Here’s the recipe for Ed Deale’s Silk Pie:

7 tablespoons of cocoa

2 1/2 cups sugar

4 eggs

1 1/4 cups evaporated milk

1 tablespoon vanilla

1 stick of butter or margarine, melted

 

Blend all ingredients together in blender and pour into 2 (it MUST be 2) pie shells (not deep dish).

Cook EXACTLY 30 minutes at 350 degrees. Remove while filling is still shaky. Cool. Enjoy!

Here’s a shot of the finished pies. We’re taking one to my brother, Butch, and his family this evening. Then we’re all heading to the Virginia state fair. It’ll be a chilly fall night, and  I’m looking forward to funnel cake and the pig races, and this year…I’d like to see who took first place on the pies!