Recipe: Microwave Chocolate Cream Pie and Microwave Pie Shell Tips (1980's)

CHOCOLATE CREAM PIE
"One of the first things Sunny Pedigo of Columbus, Georgia, did when she got her microwave was to convert a cherished family recipe for dark, delicious Chocolate Cream Pie. Handed down from her great grandmother, the original version called for 45 minutes of constant stirring in a double boiler to avoid scorching the delicate filling. Now she just melts the chocolate in the microwave, stirs in the other ingredients, whisks them quickly, then lets the mixture cook on high for 5 to 8 minutes, beating only a few times."



FOR THE PASTRY:
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup solid vegetable shortening (butter flavored or regular)
2 to 3 tablespoons cold water

FOR THE PIE FILLING:
3 squares (1 ounce each) unsweetened chocolate
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
Yolks from 3 large eggs
1 1/2 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla

FOR THE TOPPING:
1 cup whipping cream
3 tablespoons confectioners' sugar
For garnish: semisweet chocolate shavings

TO MAKE THE PASTRY:
Mix flour and salt in a medium-size bowl. Cut in shortening with pastry blender or 2 knives until mixture looks like coarse crumbs. Sprinkle water over flour mixture 1 tablespoon at a time, stirring lightly with a fork after each addition to distribute moisture evenly. Press lightly to form a ball. Flatten into a 3-inch round.

On lightly floured surface roll out dough with lightly floured rolling pin to a circle 11-inches in diameter. Place dough in a 9-inch glass pie plate; trim overhang to 1/2-inch (see Tips below). Turn under and flute, or crimp with a fork. Prick all over bottom and sides with a fork; chill about 30 minutes.

Microwave on HIGH 3 minutes. Rotate plate one-half turn; microwave 2 1/2 to 4 minutes longer until surface of crust looks dry but not browned with some moist spots visible on bottom and around sides when plate is lifted (see Tips below). Cool completely.

TO MAKE FILLING:
Put chocolate in a 2-quart bowl; microwave on medium 2 to 4 minutes until melted. Stir in sugar and flour until blended.

Beat egg yolks and milk. Gradually add to chocolate mixture, whisking constantly.

Microwave on HIGH 5 to 8 minutes until thickened, beating every 2 minutes. Stir in butter and vanilla until butter melts.

Cover surface with plastic wrap; cool in refrigerator about 15 minutes. Pour into crust. Chill about 4 hours until set.

TO MAKE THE TOPPING:
Beat cream and sugar in a medium-size bowl with electric mixer until soft peaks form when beaters are lifted.

Garnish pie with a dollop of whipped cream; sprinkle with chocolate shavings. Serve with remaining whipped cream.

NOTE:Recipe was tested In a 650-watt oven. If yours has different wattage, you'll have to adjust the times accordingly.

MICROWAVE PIE-SHELL TIPS:
- Don't stretch dough or it will shrink. Gently ease rolled-out pastry into a glass pie plate, then press it firmly against bottom and sides. - Watch closely and check shell before minimum cooking time is up. Time varies with shell's thickness and water content.
- If crust cooks unevenly, rotate plate one-quarter turn every minute. If a small brown area appears during cooking, shield it under a little piece of foil. (Don't place foil pieces so they touch each other or oven walls.)
- A microwave pie crust does not brown; fully cooked, it looks dry and opaque. When you take the crust from the oven its surface will look dry, but moist spots will show through the pie plate on the bottom and sides. If the spots don't dry within 5 minutes of cooling, microwave 30 seconds to 1 minute longer.

Makes 1 (9-inch) pie, 8 servings
Source: Woman's Day magazine, June 16, 1987