Desserts
Ficklin-Wilcox Vintage Chocolate Port Pie

Crust 1-2/3 cup all purpose flour 1/2 teaspoon salt 1-1/2 teaspoons sugar 2 tablespoons milk (I use plain low fat soy milk) 1/2 cup vegetable oil (I use canola oil)

Filling 4 egg yolks 1/2 cup (one stick) butter 6 tablespoons powdered cocoa 3 tablespoons all purpose flour 1/4 teaspoon salt 1/4 cup vintage port 1 cup milk (I use plain low fat soy milk)

Preheat oven to 350F.

To prepare the crust:

Mix all ingredients directly into a glass pie plate and stir together with a fork. (A 9-inch glass plate works best.) Press evenly into the sides and bottom by hand. Set aside.

To prepare the filling:

In a small bowl, beat together the yolks and half of the sugar until well combined. Stir in the melted butter.

In a larger bowl, mix the remaining sugar with the cocoa, salt, and flour.

In a small saucepan, bring the port to just below a simmer. Stir the hot port into the sugar and cocoa mixture. The mixture will be a paste. Add the yolk mixture to the paste, then stir in the milk. It will be very runny. Pour into the unbaked pie crust and bake on the bottom shelf of the oven for 50-55 minutes depending on the size of the pie plate. The center should barely move when shaken and the top should be lightly browned.

Chill thoroughly before serving.