This month, not one… but TWO pies of the month!

One is chocolate cream. We helped one daughter move to a new city to start law school. So, of course I made pie. Chocolate pie!

Then we visited our other daughter out west over Labor Day weekend. So, of course I made pie. Lemon pie!

Chocolate Cream Pie

Ingredients:

• Pre-baked crust (or graham cracker crumb crust)
• 1 cup granulated sugar
• 4 Tbsp cornstarch
• 3 Tbsp cocoa
• 1/4 tsp salt
• 2 1/2 cups whole milk
• 1/4 cup heavy cream
• 2 egg yolks
• 4 oz chocolate semi-sweet chocolate, melted in microwave
• 2 tsp vanilla extract
• 2 Tbsp unsalted butter, at room temperature

Method:

1. Combine sugar, cornstarch, coca and salt in heavy saucepan.
2. Whisk milk, cream and egg yolks in bowl.
3. Whisk egg mixture into dry ingredients, making sure all of them are dissolved.
4. Over medium heat, cook about 12 minutes until thickened and brought to a boil (should boil for at least one minute), stirring on and off at first, and then constantly for the last 6 or 7 minutes.
5. Remove from heat.
6. Stir in melted chocolate chips, vanilla extract and butter.
7. Spoon hot filling in bowl, and press a layer of plastic wrap on the surface to prevent a skim from forming.
8. Chill in fridge, then smooth into pie shell.
9. Top with meringue or whipped cream.

Lemon Pie

Ingredients:

• Pre-baked crust (or graham cracker crumb crust)
• 1 1/2 cup sugar
• 6 Tbsp cornstarch
• 2 cups water
• 1/3 cup lemon juice
• 3 egg yolks
• 1 1/2 teaspoons lemon extract
• 2 teaspoons vinegar
• 3 Tbsp butter

Method:

1. Mix sugar and cornstarch in a heavy sauce pan.
2. Whisk in water.
3. Mix egg yolks with lemon juice, and whisk into water/sugar/cornstarch mixture.
4. Cook over medium high heat, whisking to keep from scorching, about 20 minutes, and until mixture is thickened.
5. Add lemon extract, butter, and vinegar and stir thoroughly.
6. Pour into pie shell.
7. Let cool.
8. Top with whipped cream or meringue.

Let me know if you make either pie–or both–and how you like them!