We moved from Illinois to Alabama in 1974. Mom and Dad built a house on my dad’s family’s farm. We lived just up the road from my grandparents. The road that my kids walk on to explore the farm is the one I walked on to visit my grandparents pretty much whenever I wanted.
The cinder block house where I used to go and spend my days with my grandparents after my mom went back to work now holds memories. Memories of a Mamo that would make me pancakes whenever I wanted them because they were my favorite food. Memories of afternoon naps taken more often by my Mamo Rice than myself. I would sit and read cookbooks while she napped on the sofa. Memories of sitting on the sofa and sharing an apple for an afternoon snack. She liked “mellow apples” and had a way of scraping, not really slicing, these thin little slices to eat. I’ve never seen anyone else eat them the same way.
I have a lot of memories of Mamo Rice in her kitchen cooking and a table covered in food. And thankfully I even have a couple of her recipes including her Chocolate Pie recipe. And because I love you, I’m going to share it with you because Mamo Rice always put a lot of love into her cooking and everyone should get to experience a little of that love.
- Pie Filling:
6 T. cocoa powder
1/3 c. all purpose flour
1 c. sugar
1/4 tsp. salt
2 c. milk
2 T. butter
3 egg yolks
1 tsp. vanilla
- Meringue topping:
3 egg whites
3 T. sugar
- 1 9-inch baked pie crust. I used this recipe.
- Preheat oven to 425 degrees.
- Combine cocoa powder, flour, sugar and salt in sauce pan and whisk together.
- Stir in milk, butter, egg yolks and vanilla and cook over medium heat, stirring constantly, until thick.
- Pour into pre-baked pie crust.
- Top with meringue* and bake until meringue has browned. Watch closely.
- Remove from oven and let set before cutting and serving.
- *Meringue topping: Beat egg whites with mixer on high speed until fluffy. Add sugar and beat until soft peaks form and sugar dissolves.
- ◾Pie Filling:
- 6 T. cocoa powder
- ⅓ c. all purpose flour
- 1 c. sugar
- ¼ tsp. salt
- 2 c. milk
- 2 T. butter
- 3 egg yolks
- 1 tsp. vanilla
- ◾Meringue topping:
- 3 egg whites
- 3 T. sugar
- ◾1 9-inch baked pie crust.
- ◾Preheat oven to 425 degrees.
- ◾Combine cocoa powder, flour, sugar and salt in sauce pan and whisk together.
- ◾Stir in milk, butter, egg yolks and vanilla and cook over medium heat, stirring constantly, until thick.
- ◾Pour into pre-baked pie crust.
- ◾Top with meringue* and bake until meringue has browned. Watch closely.
- ◾Remove from oven and let set before cutting and serving.
- ◾*Meringue topping: Beat egg whites with mixer on high speed until fluffy. Add sugar and beat until soft peaks form and sugar dissolves.
Mamo Rice passed away in 1979. Thanks to that move to Alabama I got five years of spoiling from her. I also got enough memories to last me a lifetime which is good because all these years later I still miss her so much that I need those memories. I know I’m going to see her again one day in Heaven. I can just see her there with that sweet smile on her face ready to give me a hug. I’m really looking forward to that hug but for now I’ll make her pie and cherish the memories.
This post linked to:
Tasty Tuesday at Balancing Beauty and Bedlam