First of all, I’m very honored to be trading my morning DJ hat for “Guest Dessert Chef” this week.
Betty Jean was my mother. She was born and raised in Lubbock, Texas and had a flair for southern cooking. For the most part, southern cooking involves “fixing” meals using ingredients that you typically won’t find in the health food section. For good measure, though, as no matter what Betty Jean put on the plate, it was delicious. This includes her desserts. My favorite part of the holidays while growing up were her chocolate pies. They were simply amazing in their chocolaty goodness, and my sisters and I would fight for the last piece.
I have carried on the tradition, and usually make at least a few chocolate pies around the holidays; or as Mrs. Cummings calls it “The time of year when I do my best to get chocolate all over the kitchen.” Mom used to top her pies with meringue. I tried it once and realized that I did not have her panache for such a fancy topping. I use home made whipped cream, but I’ll also include a recipe for meringue should you wish to channel your “inner Betty.” If you’re crazy about chocolate, you’re going to want to try this. Trust me!
Betty Jean’s Chocolate Pie
1/3 cup Corn Starch
1 cup sugar
3 cups milk
1 1/2 tsp vanilla extract
1 tablespoon of butter or margarine
3 oz. unsweetened chocolate (I use the Hershey’s unsweetened cocoa powder)