You guys, I have one legendary grandma. Meet my “grandmammy.”

That’s what we call her – all TEN of her kids, 20-something of her grandkids and seemingly infinite numbers of great-grandkids. Grandmammy – “Mam” or “Mammy” for short – is something of a legend, as anyone who has raised ten kids must be.

Today I’m sharing her secret weapon.

When she was a little girl, Mam’s aunt used to make this chocolate cream pie recipe. My grandmother loved it so much that she always wanted seconds, but never wanted to ask. She told herself that when she grew up, she would make all the chocolate pie she wanted!

Now that she’s “grown up,” my grandma makes this chocolate pie for every family gathering, and she’s still lucky if she can ever get seconds! I grew up LOVING my grandma’s chocolate pie and I just made it for the first time. And you know what? I had seconds. Possibly thirds, but there’s no evidence.

And now you can go right ahead too. Make your own, and eat seconds and thirds. I won’t tell anyone. You’re a grown up now.

Mammy’s Chocolate Pie

Ingredients:
Frozen pie crust
2 tablespoons cornstarch
2 tablespoons flour
dash of salt
1/4 cup cocoa
1 cup + 2 tbsp sugar (separated)
2 cups milk
3 eggs (separated)
2 tbsp butter
1 tsp vanilla

Allow the pie crust to thaw 5-10 minutes, then fork it and bake it in a 375-degree oven until golden brown, about 10 minutes. Check this out, you guys.

Meanwhile, mix together the cornstarch, flour, salt, cocoa, 1 cup sugar, milk and egg yolks in a saucepan on medium heat, stirring constantly. (Set aside the egg whites for now.) Once it starts to thicken and clump, add in the butter and vanilla and stir together. Pour the pudding mixture into the pie crust.

YES. This is happening!
Look at that innocent little pie, sitting there, waiting to be devoured. Can you see that steam coming off the top?

At this point, you’ll probably realize that you can’t fit all the pudding mix to that one little crust.

(DON’T FORCE IT. I’M TELLING YOU, YOU CAN’T FIT IT ALL.) You’re going to just need to eat the extra part with a spoon. I’m sorry; it’s one of the sacrifices you’re just going to have to make. Once again: don’t try to fit all that pie filling in the crust. You can’t.

Now. Back to the egg whites. When they’ve reached room temperature, beat them with a mixer until they’re stiff, then fold in the 2 tablespoons of sugar. Pour the egg mixture on the top of the pie.

Now pop the whole thing into a 350-degree oven for a couple minutes until the tops of the egg whites start to turn that beautiful golden brown color of perfection. Just watch it closely. It probably took about 10 minutes for me.

At this point, you’ll likely be torn over whether to stare at it in all its beauty, or to scarf it. Let me help you solve your dilemma.

You should eat it.

And you should just keep eating it, until the child-with-a-sweet-tooth inside you can’t take another bite.

Because being a grown-up is hard, and you deserve to enjoy the benefits.

* * *

Now. I’m so excited to share a special free download with you! Today I’m joining up with a few other bloggers to bring you a FREE – totally free – e-book with our family heirloom recipes. This pie recipe is included, plus a bunch of other family heirloom recipes passed down through generations.

You’re welcome to download this book and share it with your family and friends. If you’re a blogger, feel free to post it on your own blog if you’d like. It’s totally free.

Download it right here.

The bloggers hosting this party would love to connect with you on pinterest, by the way! You can follow us all at the following links:
The Bold Abode | The Happier Homemaker | Ginger Snap Crafts | Unskinny Boppy | Setting for Four | View Along the Way | A Nest for All Seasons | The Creek Line House | Shaken Together