Artist of the Month: A Tribute to My Nana (Chocolate Pie Recipe)

In the realm of art, the greatest inspiration often comes from those we hold dear. This month, I’m honored to celebrate an extraordinary woman who has profoundly shaped my life, my Nana. Through her unwavering love, resilience, and boundless creativity, she taught me countless lessons. One of them being the remarkable power of a good meal shared with loved ones.

Why My Nana is the Artist of the Month

Nana’s creativity shines in many ways. She has a special gift for storytelling, bringing her memories to life with warmth and humor. She also loves making arts and crafts, adding a personal touch to everything she creates. Whether she’s telling a story, baking, or crafting, Nana’s artistic spirit is always present. That’s why she’s my artist of the month.

Nana Sandra’s Story

Growing up, my Nana’s favorite pastime was playing games out in the yard with her friends and siblings. While they often played Chase and Hide & Seek, it was hopscotch that truly captured her heart. With a piece of chalk and a little imagination, the world became her playground.

Nana had a Shirley Temple doll that she cherished, a symbol of the simple joys of childhood. And when it came to satisfying her sweet tooth, penny candy was a treat she couldn’t resist; Tootsie Rolls and other sugary delights that cost just a penny.

When it came to baking, Nana’s adventurous spirit shone through. She didn’t need a recipe or a mentor; she simply went out on a limb and baked her first pie all by herself. That boldness is a quality that has carried through her life, influencing the way she approached challenges with confidence and creativity.

School might not have been her favorite place, but recess and the walk home were highlights of her day. It was during these times that her imagination flourished. Her first book, "Run Spot Run," marked the beginning of a lifelong love for stories and learning.

One of the most amusing memories Nana shared was of playing a game called "I'm Going to Town." With a switch in hand, she led her siblings on a wild chase, playfully keeping them from "going to town" with her. In those days, without a car, walking was the only way to get around, and even a simple walk could become an adventure.

Family reunions hold a special place in Nana’s heart. She loved the chance to see her relatives, capturing every moment as the family’s unofficial paparazzi. Her love for taking pictures has preserved countless memories of those joyful gatherings.

To honor my Nana's creativity and love, I’m sharing her beloved chocolate pie recipe, a symbol of the warmth and comfort she brings into our lives.

Nana’s true artistry is found in the way she brings love and warmth into everything she does. Whether she’s baking or simply sharing stories, her creativity and care make every moment special. That’s why she’s this month’s Artist of The Month.

"The recipe was your aunt Corrine's, and she gave me the recipe, but I don't think I made it as good as hers" Nana stated.

Personally, I don't remember Corrine's version, but I will never forget my Nana's Chocolate Pie.

Nana's Chocolate Pie

Ingredients

(2) Frozen Pie Crust (Not Deep Crust)

(2) Cups of Sugar

(5) Table Spoons of Cocoa

(Optional) A Pinch of Salt

(6) Table Spoons of Self Raising Flour

(1) Table Spoon of Vanilla Flavoring

(3) Cups of Evaporated Milk or (3) Cup of Whole Milk

"Canned milk is the best way. It's not gonna taste the same with whole milk"

(1) Stick of Margarine

(4) Egg Yolks

The Recipe

• Prepare the Pie Crusts:

  
  

  • Preheat your oven to 350°F (175°C).

    
    

  • Place the frozen pie crusts in the oven while you prepare the filling.

    
    

  • Keep an eye on them; they should be lightly browned to your liking. Once done, set them aside to cool.

    
    

• Mix Dry Ingredients:

  
  

  • In a large mixing bowl, combine 5 tablespoons of cocoa powder with 2 cups of sugar. Add a pinch of salt if desired.

    
    

• Combine Wet Ingredients:

  
  

  • In a large saucepan (off the heat), pour in 3 cups of evaporated or whole milk.

    
    

  • Gradually stir in the cocoa and sugar mixture until fully combined.

    
    

• Add Eggs and Butter:

  
  

  • Beat 4 egg yolks in a separate bowl.

    
    

  • Add the beaten egg yolks and 1 stick of melted butter to the saucepan. Stir well.

    
    

  • Mix in 1 tablespoon of vanilla flavoring.

    
    

• Heat the Mixture:

  
  

  • Place the saucepan on medium-low heat and warm the mixture, stirring occasionally.

    
    

• Prepare Flour Mixture:

  
  

  • In a medium-sized bowl, add 6 tablespoons of self-rising flour.

    
    

  • Pour about 1 cup of the warmed mixture into the bowl with the flour. Stir until smooth, ensuring there are no lumps.

    
    

• Thicken the Filling:

  
  

  • Return the smooth flour mixture to the saucepan, combining it with the rest of the mixture.

    
    

  • Continue heating on medium-low, stirring constantly, until the mixture thickens to a pudding-like consistency.

    
    

• Fill the Pie Crusts:

  
  

  • Once thickened, pour the filling into the prepared pie crusts.

    
    

  • Lightly cover the pies and let them cool to room temperature before serving.

Recipe from Sandra Elaine Taylor (SET)

"Now SET, eat, and enjoy." -Nana