The original recipe for this pie came from my friend Fay many years ago when our children were very small and I didn’t know how to cook. Fay’s recipe used two squares of chocolate and mentioned a double boiler. Back then, my husband and I were dairy farming and my budget didn’t allow splurges like chocolate squares plus I didn’t have a double boiler. I did have a large box of powdered chocolate to make chocolate milk for the kids, but that wasn’t what the recipe called for.
My Mama was a great, basic cook and she was doing her best to try to teach me. She was at my house one day, and I was telling her about Fay’s recipe, how good it was and that she had been kind enough to share her recipe. However, didn’t know how to make it, I couldn’t afford the chocolate squares and I didn’t have a double boiler.
Mama said, let me see that recipe. She sat down with my new Betty Crocker Cookbook, that I had received as a wedding gift, and started looking for substitute ingredients. She figured out the amount of chocolate and butter it took to replace the chocolate squares, then she demonstrated how to use two boilers to make a double boiler and we made the recipe.
My Mama has been gone a long time, but my children and grandchildren love chocolate pie and ask for it every holiday and special occasion. Each time I make it I think her.
I hope you like Mama’s pie as much as the rest of us. “The Fairy”
How the pudding should look
Cover immediately with plastic wrap to prevent a film from forming on top – cool 1 hour before refrigerating
Notice how well the pie slices with that little bit of toasting to the crust
Mama’s Chocolate Pie
1 8” toasted graham cracker crust
6 tablespoons chocolate (Hershey’s)
1 stick unsalted butter plus 2 Tab.
2 cups milk
1 large egg
3 Tab. cornstarch
¾ cup sugar
¼ tea. salt
2 tea. Vanilla
Melt butter in top of double boiler, add chocolate and stir until smooth. Add milk and heat until warm, stirring. Combine and add sugar, cornstarch, and salt, add beaten egg and stir until thick. Remove from heat and add vanilla. Pour into a cooled, slightly toasted graham cracker crumb crust*, cover immediately with plastic wrap on top** and
refrigerate when cool for approximately 4 hours. When well chilled remove plastic wrap and top with Cool Whip*** or whipped cream.
*I buy pre-made 8” Keebler graham cracker crust for this recipe. I find that if the crust is toasted for 5 minutes in a 350° oven the pie will slice nicely without crumbling or becoming soggy.
**Placing the wrap on top of the pudding keeps a film from forming as it cools.
***I use Light Cool Whip, I find that I cannot tell the difference and it is slightly fewer calories and lower in fat. Note: Pie may be covered with meringue; if so use two egg yokes for pie and the whites for meringue. I don’t care for meringue because it shrinks from the sides of the crust and weeps, making the crust soggy. Though it still taste good.