This is really a chess pie, the original recipe is from a community cookbook called Kiwi Cooks, published 1987, created for the Dallas Chapter of the Kiwi Club, a charitable association of retired airline stewardesses from American Airlines. The recipe is attributed to Fran Dominick Shackelford.
The first time I made this recipe my family dubbed it "Chocolate Goo Pie" and it has been served at every family function we have had in the last twenty years. This is a sinful pie and needs to be tempered with cool-whip or ice-cream, and is best served in small wedges as a larger slice will sugar shock you in five minutes ;-O
This diary has a dual purpose. I want to share this great pie, but more than that, I want to share my gratitude to retired ladies who do volunteer work and serve the community. I belong to a service club called Zonta, locally we raise funds for shelters, children's projects, a home for pregnant teens, and so much more, and we share into a larger national pool for scholarships to help young ladies become commercial airline pilots or aeronautical engineers--Amelia Earhart was a Zontian and we honor her memory by helping uplift the status of women in what is traditionally an all-male field, and on a global level we work with UNIFEM. While I'm not yet a retired lady, I do volunteer and help those whom I can. I'm grateful for the friendship and spirit I share with these like-minded women. My Mom was a 'church lady' and this was her favorite pie too. On Thanksgiving we had pie all day--all sorts of pies, but this was the one that she kept raiding for slivers all day long; she couldn't stay away from it.
Chocolate Goo Pie
1 8" pie shell
1 stick of butter
1.5 squares of unsweetened chocolate
1 cup brown sugar
1/2 cup white sugar
1 TBS of flour
2 eggs, beaten
1/2 egg shell of milk
1 tsp vanilla
Preheat oven to 475 degrees and bake pieshell for three minutes. Melt together chocolate and butter. Combine brown and white sugars with the flour and add to the butter mixture. Beat in the eggs, milk and vanilla. Pour into pie shell. Reduce oven heat to 350 degrees and bake pie for 35 to 40 minutes. Soft center will set after pie is removed from oven.
Note: For a nine inch pie make the filling one and one-half (1.5) times.
Nut variation--you can add in a half cup of chopped walnuts or pecans if you like. Don't add in more than a half cup otherwise there is too much filling and it spills over the rim when you pour it into the pie shell.
Enjoy! Happy Thanksgiving to everyone from the SeedFreak Family!