Happy Thanksgiving!

In honor of this, my very favorite holiday of the year because I can’t think of anything more worthy of celebration than that of being thankful for your blessings, I will share two of my very favorite old-fashioned Southern family recipes.  Enjoy!

Papa’s Favorite Old-Fashioned Chocolate Pie

1 – 9-inch baked pie shell

2 tablespoons cocoa – level

1 cup sugar

4 tablespoons flour – level

3 egg yolks – slightly beaten

1½ cups milk

1 heaping teaspoon butter

1 teaspoon vanilla

Combine flour, sugar, cocoa in sauce pan.  (double boiler, if available).  Gradually add milk.  Cook until thick, stirring often.  Blend about ½ cup hot mixture into egg yolks; then add to the hot mixture in pan.  Cook until thick.  Blend well.  Remove from heat, stir in butter and vanilla, then pour into baked pie shell and top with meringue, if desired.  I like to let it cool, then top with Dream Whip topping, and sprinkle with shaved chocolate.

Daddy’s Chocolate Banana Coconut Cream Pie

1 frozen deep-dish Pie Crust – bake at 400° for 9 minutes and cool

2 squares Semi-Sweet Chocolate

1 tablespoon Milk

1 tablespoon Butter or Margarine

2 Bananas, sliced

1½ cups cold Milk

1 – 4-ounce serving package Vanilla Instant Pudding and Pie Filling

1½ cups shredded Coconut

1½ cups Cool Whip

Shredded Coconut, toasted

Microwave chocolate, 1 tablespoon milk and butter on high for 1 – 1½ minutes, stirring every 30 seconds, or until chocolate is completely melted.  Spread evenly in piecrust.  Arrange banana slices over chocolate.  Pour 1½ cups milk in large bowl.  Add pudding mix and beat with wire whisk for 2 minutes.  Stir in 1½ cups coconut.  Spoon over banana slices in crust.  Spread whipped topping over pie.  Sprinkle with toasted coconut.  Refrigerate for 4 hours or until set.  Store in refrigerator.

Best wishes for a warm and wonderful Thanksgiving!

Georgia

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