I just noticed I neglected to add my grandma’s fabulous chocolate pie in the recipe section of this blog! Oops on my part! Since it’s getting close to the holidays thought it might be nice to correct that. However, be warned, the pie is a heart-stopper and an eye-crosser. The photograph depicts the thick-as-the-Mississippi-River-bottom mud pie with a graham cracker crust. Family tradition usually demands a regular old pie crust. Those pre-made rolled-up crust versions work quite nicely in a pinch. Oh, and don’t forget to top your generous slice with whipped cream.

Makes 1 pie

baked pie crust
2 cans Eagle brand milk
4 squares unsweetened chocolate
1 teaspoon vanilla

Place 2 cans of Eagle brand milk in double boiler. Melt the chocolate on low with the Eagle brand milk and stir constantly till very thick. Be prepared to stand at the stove for a very long time. Add vanilla and stir. Pour into baked pie crust and cool. Top with whipped cream.