My first cookbook was an old family cookbook that my Mom gave me when I was 12 or 13 years old. It is pretty basic, just typed recipes sandwiched between each other and stapled together.
But as measly as this cookbook looks, it holds priceless treasures; recipes from my Great-Grandmother, Grandmother, Great Aunts, Mother, her siblings and cousins.
This cookbook holds the recipes I grew up with. The ones that graced our table at Thanksgiving and Christmas, the recipes for meals that filled our bellies on a cold winter’s night and desserts that made us giddy with delight.
My Grandmother’s seafood gumbo. My Great-Grandmother’s cornbread stuffing. My Aunt’s chicken and dumplings. And my Mother’s banana bread.
And then there was this pie.
This Chocolate Bar Pie is as easy as it comes and I am sure one version or another lies within the pages of many family cookbooks. But this is my Mom’s version. The one I remember her making as a surprise dessert for Sunday dinner. The one I remember watching her cut marshmallows, not on a cutting board, but using a knife and her fingers directly into the sauce pan. The one where she would always buy an extra candy bar and let us each have a piece and ‘spoil’ our dinner.
I even remember her making this pie with a traditional Hershey’s bar, for us when we were kids because we didn’t like almonds.
My Mom still makes this pie for holidays and special occasions and now I do too.
It is rich and creamy and a little slice goes a long way. My more “sophisticated” adult palate now enjoys the crunch the almonds add to the otherwise creamy consistency of this pie.
But I know one day, I will go back to making this pie without almonds for my kids; just as my Mom did for me so many years ago.
Chocolate Bar Pie
Prep Time: 5 minutes Cook Time: 5 minutes Wait Time: 3-4 hours Serves: 8
3 (2.6 ounce) milk chocolate or chocolate almond bar (King Size) (such as Hershey’s)
¼ cup milk
18 large marshmallows, cut in half
1 (8-ounce) container frozen whipped topping, thawed (such as Cool Whip)
1 prepared graham cracker pie crust
Heat milk, chocolate bar and marshmallows in a medium sized sauce pan over medium-low heat. Stir constantly until everything is melted and mixed together.
Cool slightly. Add half of the container of whipped topping, stirring until well incorporated.
Pour chocolate mixture into prepared graham cracker pie crust.
Refrigerate for 3-4 hours until chilled and set. Serve topped with remaining whipped topping and chocolate shavings if desired.
Adapted from my Mom, as found in an old family cookbook