Chocolate Chess Pie

2 1/2 c sugar

7 Tablespoons cocoa

4 eggs

1 1/4 c evaporated milk* 

1T vanilla

1 stick butter

1/4 or more c chopped macadamia nuts, if desired

2 8-inch pie crusts or 1 10" deep dish (I always get left overs with that)

Put ingredients into blender and blend for 30 sec. Pour into crust

(top with nuts). Bake at 350 deg. for 30-45 min, until the top puffs

like a souffle (it will look like it's risen from the crust and crack at the seam and puffy, like a toasted marshmallow). When it's done the center will be barely jiggly. It should jiggle, but not go back and forth a lot. Do not over bake.

*note:

If you use 1 1/4 c evaporated milk you get a denser, richer pie and it cooks in the center better. If you use the whole 12oz can you get a lighter pie, more like a cream pie.

BLUEBERRY CUSTARD PIE

this is from recipiezaar.com
I made it and it was delicious. It has Evaporated milk- just like the chocolate chess pie. MMmmhmmm

1 hour | 10 min prep
SERVES 6 -8

2 cups blueberries
1 9 inch pie shell
1 tablespoon flour
1 cup sugar
1 cup evaporated milk
3 large eggs, lightly beaten
1 teaspoon vanilla

1. Preheat oven to 425 degrees.
2. Place blueberries in pie crust; set aside.
3. In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
4.Whisk in eggs and vanilla until blended; pour mixture over blueberries.
5. If desired, sprinkle with a dash each of cinnamon and nutmeg.
6. Bake 15 minutes; reduce heat to 350 degrees.
7. Bake 35 minutes longer.
8. Cool completely before slicing.

I used this recipe for the pie crust- it taste good, maybe a little too salty, but its more of a crumbly crust, rather than a flakey crust, but worked fine for an informal serving.

My No Roll Pie Crust
25 min | 15 min prep
SERVES 6 -8 , 1 pie
1 1/2 cups flour
1 teaspoon salt
2 teaspoons sugar
1/2 cup oil
2 tablespoons milk
1. Mix dry ingredients together with a fork in a pie pan.
2. Make a well in the center and add the oil and milk.
3. Mix with a fork til it makes a ball.
Flatten and press into the pan in pie crust shape and
flute the edge.
4.
5. Bake at 375 for 10-12 minutes until golden.
One crust pie, excellent for cream pies and crumb
topped baked pies.