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Dessert

Ida Wood's Chocolate Pie

A chocolate pie made with sweet milk, flour, chocolate, sugar, butter, sweet cream, vanilla, and almond meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Ida Wood's Chocolate Pie

Oven, in the book's wordsA slow oven

Ingredients

Directions

Make the filling

  1. In a bowl, cream together the sugar and flour.

  2. Add the sweet milk and cook in a double boiler until thick.

  3. Remove from heat and stir in the chocolate until smooth.

  4. Let the mixture cool, then pour it into fresh pie shells.

Top and garnish

  1. Whip the sweet cream, sweeten, and flavor with vanilla extract.

  2. Pour the whipped cream over the pie.

  3. Chop the almond meats and sprinkle them over the top.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  5. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the milk mixture so the chocolate filling sets firm when cooled.
Baker's chocolate
Provides the chocolate flavor and rich body of the filling.
Sweet milk
Forms the liquid base that cooks into the thick custard filling.
Sugar
Sweetens the filling and balances the bitterness of the chocolate.
Sweet cream
Whipped to make a light, airy topping that contrasts the dense filling.

The step that matters

Cook the filling until thick. Flour thickens only when the mixture is heated long enough for its starch to swell. Undercooked filling stays runny and will not set when cooled, so it should be cooked in a double boiler until clearly thick before adding the chocolate.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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