Might as Well Call It Memory Pie

March 27, 2013 in Dessert, Recipes, Sweet by fieldsofcake

I know we all have those special childhood memories that make our heart ache and sing all at the same time. Quite often, those moments, for me are food based. Food memories are a STRONG emotional trigger for me. This pie in particular is one of the strongest. I have been without the recipe for quite some time until my daddy gave it to me. It was his mothers recipe. She was southern, always had to “put her face on” before anyone saw her (she was beautiful no matter what). She smelled like sweetness and cold cream. She would go to get her hair fixed once a week and always made sure when we came to visit there was Chocolate Cream Pie, fudge, Snickers bars and jelly donuts to warm in the toaster for us. (gee, I wonder where I get my sweet tooth??!) She was an amazing woman. Absolutely amazing. This pie makes my heart ache and sing. This pie is the memory of my Nana. It is ALMOST as extraordinary as she was. ALMOST. I love that woman. I wish I could share her with you…but this is the next best thing.

I hope this recipe will create beautiful memories for you and the ones you love. I like thinking I can be a part of goodness in your lives. I know you are in mine.

Nana's Chocolate Cream Pie

Nana's Chocolate Cream Pie


  • 1 8" graham cracker pie crust
  • 2 cups granulated sugar
  • 2/3 cups cocoa powder
  • 1/2 cup flour
  • 1/2 teaspoon sea salt
  • 1 large can evaporated milk
  • 3/4 cups Irish Cream, Whiskey or favorite liqueur (my Nana just used water, but I just can't leave well enough alone. ;))
  • 6 egg yolks (have these set aside in a medium sized bowl)
  • 1/2 cup unsalted butter
  • 1 tablespoon vanilla extract


  1. In medium sized pot, combine sugar, cocoa, flour and salt. Whisk in evaporated milk, liqueur (or water if you choose) until smooth. Heat until it begins to steam.
  2. Pour about 1 cup of the liquid into the egg yolks and whisk until smooth, then pour this back into the flour mixture.
  3. Add butter and cook over medium heat, stirring constantly until the mixture thickens quite a bit. Remove immediately from heat.Stir in the vanilla.
  4. Place filling in a blender and blend until super smooth. Pour mixture into graham cracker crust. Cover the surface with plastic wrap and refrigerate a few hours.
  5. Top with mounds of whipped cream or Cool Whip and serve.
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Be good sweet readers! Not too good, that’s boring! ;)


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