My Mom’s Chocolate Cream Pie

Whenever I want to remember my Mom, I make her Chocolate Cream Pie. She made lots of other fancier desserts, but sometimes it’s the simple things that stick with you. It’s just perfect. It makes me happy every time, and on Mother’s Day, I could use a slice of happiness, so I thought I would share this perfectly simple pie to celebrate my Mom and all the happy memories I have in her kitchen.

So to start, you’ll make the crust. It’s basically a graham cracker crust, with melted butter and graham cracker crumbs, but with no added sugar, and she added chopped nuts. I used pecans, but walnuts work great, too. Press it evenly into the bottom of a pie plate.

Somehow, whenever my mom made this pie to take to someone’s house, knowing I wouldn’t get any, she always managed to have a little extra crust dough that she would use to make me a mini pie on the side, and it made me feel so special. So since I just found out I’m going to be a mom, I’m going to start continuing that tradition. You don’t have to do this part, but since it’s an especially sweet memory for me, I’m going to.

Bake your crust until golden brown, then let it cool while you prepare the filling.

For the filling, first whip up fresh whipping cream with powdered sugar, vanilla, and a tiny pinch of salt. If making fresh whip cream makes you nervous, just make sure everything is nice and cold - the cream, and the bowl and whisk, too. I throw my bowl and whisk in the freezer for a few minutes just before I make it. And when you whisk it, work in short bursts, checking often so you don’t over mix it. It’s going to be whipped a bit more in the next step, so better under than over.

Once it’s done, set it aside while you whip up a block of softened cream cheese until it’s nice and fluffy.

Then, add the whipped cream to the cream cheese, and blend them together. Scrape the sides often, and blend until the cream cheese is thoroughly mixed in. All set with the cream layer, so time for the chocolate.

It couldn’t be simpler - chocolate pudding mix, and milk. Just whisk until smooth.

Now we’re ready to assemble the pie. Spread the cream layer first, reserving about a cup for the top. I’m going to spare a dollop for my mini pie. Spread it to the edge of the crust, then add the chocolate pudding. Top with the remaining cream, and you’re done!

Garnish it however you like, chocolate curls or a dusting of cocoa powder looks great, but I like to use chopped nuts so everyone knows there are nuts in the crust, in case that’s a problem.

It can be served right away, but it’s easier to slice if you chill it for a bit.

I hope it makes you as happy as it makes me, and I hope everyone has a happy Mother’s Day, but if you’re like me, it’s usually not a fun day at all. This year, I’m determined to celebrate the time I was lucky enough to have with my Mom instead of being sad about not having her anymore, so making some of my favorite recipes of hers is how I’m doing just that.

If you have someone to celebrate with, give them an extra hug for me, and if you don’t, or if you never had the chance to make happy memories with them, then you can borrow this one.

I was lucky enough to find my mom’s actual recipe in a vintage community cookbook she contributed to that I found while out thrifting, and it was a great reminder why these humble little treasures are so special. So, thanks for the recipe, Mom, and happy Mother’s Day to everyone.