My Kitchen, Your Recipe

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By Mary Alice Holt


I have another really interesting recipe to share with you from Tami Miller. Tami and I get to chat every 5 or 6 weeks when she’s giving me a manicure and pedicure at Merle Norman in Elizabethtown and I nearly always come away from those chats with a new recipe.
What I always love about Tami’s recipes is that there is always an interesting story that comes along with them. This recipe today started out being called Chocolate Chess Pie, but now Tami calls it Mistake Pie or Chocolate Chess Mistake Pie. Why? Because she made a critical mistake when she made it once and the pie with the mistake ended up better than the original recipe.
The recipe itself is simple, and Tami’s mistake was simple too. Anyone could make that mistake while scurrying around the kitchen in a hurry. The recipe calls for a 5.33-ounce can of evaporated milk. Tami grabbed a can of sweetened condensed milk by mistake. Actually there were a couple of mistakes involved because the can was not only sweetened condensed milk instead of evaporated milk, but it was a 14-ounce can instead of a 5.33 ounce can. The pie ended up being very, very sweet, and it overran the crust. But Tami’s brother, who was visiting that day, absolutely loved it. So that’s the way Tami makes the pie now – with the larger can of sweetened condensed milk. But she says she usually cuts the sugar in the recipe down some and she makes sure she has a deep dish pie shell.
When I made it, I used a 9-inch frozen deep dish Pillsbury Pet-Ritz pie shell, and the filling was still a little too much for the crust. So either get a larger pie crust or know that you’re probably going to have to dispose of a little of the filling. I used a cup of sugar instead of 1½ cups because of using the sweetened condensed milk but I think I could actually have used ¾ cup instead (although I had no complaints about the sweetness from those who tried the pie). You can serve the pie as is or serve it with whipped cream as I did.

Mary Alice Holt can be reached at (270) 505-1751, or at maholt@thenewsenterprise.com.  


Chocolate Chess “Mistake” Pie

1½ cups sugar

Pinch of salt

¼ cup melted butter

3½ tablespoons cocoa

2 eggs, beaten

1 teaspoon vanilla extract

1 5.33-ounce can evaporated milk (or, use sweetened condense milk for the “mistake)

1 unbaked 9-inch pie shell (use deep dish pie shell if you make the “mistake").

Combine ingredients; mix thoroughly. Pour into pastry shell and bake at 350 degrees for 40 to 45 minutes.