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Frigidaire Double Oven Workout {Recipe: Grandma’s Chocolate Cream Pie}

Over the past month we have enjoyed our Frigidaire Symmetry Double Oven but to be honest with you, haven’t had the opportunity to really give it a good workout. This past week, things changed and we made up for lost time!

Over the last seven days, we have used our Frigidaire Symmetry Double Oven to make:

  • 28 loaves of Artisan Bread in Five Minutes a Day (for our Christmas celebration and as gifts to our neighbors)
  • 3 lasagnas
  • 1 Baked Brie with Caramelized Onions (recipe coming soon!)
  • 1 Honey Baked Ham
  • 1 large pan of oven roasted green beans
  • 5 dozen chocolate chip cookies
  • 1 pan of brownies
  • 2 batches of homemade cinnamon rolls
  • 6 pies (1 banana cream, 1 vanilla cream, 1 chocolate cream, 1 apple and 1 pumpkin)

A few of these things were baked earlier in the week, but most of the powerhouse stuff was done yesterday morning, all in time for our family Christmas dinner at 1pm.

I honestly never knew how much I needed a double oven! I didn’t have to wake up before dawn to schedule things out “just right” for oven time. We had plenty of space, things baking at different temperatures, and when lunch was ready everything was hot and perfectly cooked!

I’m thankful that the Frigidaire Double Oven let me give the gift of a good meal to 30 members of my family without a sleepless night and stress over oven space.

I can’t share this post without sharing the Chocolate Cream Pie that has been making an appearance at our family Christmas’ since way before my time. My Grandma Sumner was a master pie maker and this is the recipe she used and now we use to carry on her pie making tradition. Enjoy!

Grandma’s Chocolate Cream Pie {Adapted through the years from the original Betty Crocker Cookbook}

  • 1 9-inch Baked Pie Shell
  • 1 1/2 cups sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon Kosher salt
  • 3 heaping Tablespoons cocoa
  • 3 cups milk
  • 4 egg yolks, slightly beaten
  • 3 Tablespoons butter
  • 2 teaspoons vanilla
  1. Bake pie shell. Mix sugar, cornstarch, cocoa and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  2. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
  3. Stir in margarine and vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours.
  4. Remove plastic wrap; top with meringue (recipe below). Refrigerate any remaining pie immediately.

Recipe: Meringue for 9-inch Pie {Recipe adapted from Betty Crocker’s Cookbook}

  • 4 egg whites (keep cold until ready for use for best results)
  • 1/4 heaping teaspoon cream of tartar
  • 7 Tablespoons sugar
  • 1/2 teaspoon vanilla (I prefer to use clear vanilla so it doesn’t discolor the meringue)
  1. Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy.
  2. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (Peaks should form when you pull up with a spoon}
  3. Do not under beat. Beat in vanilla.
  4. Spoon onto pie, sealing edges and using back of spoon to create “peaks” in the meringue.
  5. Bake at 400° for 8-12 minutes.

Disclosure: This post was written as part of my participation as a Frigidaire Test Drive Mom. I was given a Frigidaire Symmetry Double Oven Range to keep to facilitate my review. All opinions expressed are my own.



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Comments

  1. Hi Kristen,
    I’ve tried this recipe and it is great, however, if you have time to make the chocolate cream pie from Michelle’s Pie, try it. I’ve made so many chocolate cream pies and I think it’s the best ever. Dash recipes has the exact recipe posted on their blog.

    http://www.dashrecipes.com/recipes/cookbook/c/chocolate-cream-mud-pie.html

  2. We had a double oven years ago; I’d forgotten just how useful it can be. I was (and am) delighted with our recent move to 5 burners, but now I’m thinking I should have held out for that second oven too.

  3. Mike Williams says:

    Forget the fancy oven. Gommy’s pie has been a staple of all holidays for the last 60 years I have been partaking of holiday desserts. In the last 40 years it has helped me to “fill out” from the skinny guy I used to be. Once again Kris—Thanks for the memories and for continuing traditions through the generations. Love to all.

  4. Oh yum! This looks delish and I have always loved the ideas of double ovens! However it will be several years before I can add one to my home, but I guess that just gives me more time to want one and decide which way I will go! :)

  5. oooh, looks so pretty! love that caramalized top… this one will make many heads turn at a dinner party! :)

  6. Is the meringue supposed to be hard and dry as a pavlova? Or it’s ok if it’s soft and watery?

  7. do you think the meringue is absolutely necessary?? can it be like an optional thing?

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