Just Like Grandma’s Chocolate Pudding

I don’t know if this is actually the recipe that my Mom-mom used but it is close. If you don’t like the ‘skin’ that cooked pudding has then simply place a piece of plastic wrap over the warm pudding so that the wrap touches the top of the pudding. When cool you remove the wrap and the ‘skin’.

Just Like Grandma’s Chocolate Pudding


  • 2/3 c. sugar
  • 1/4 c. cocoa powder
  • 4 T. cornstarch
  • 1/4 t. salt
  • 2-1/4 cups milk
  • 2 T. butter or margarine
  • 1 teaspoon vanilla


In a medium size saucepan whisk together the first four ingredients. Slowly stir in the milk.

Cook this mixture over medium heat until it boils. Stir constantly and boil for about 1 minute.

Remove your pan from the heat and stir in the butter and vanilla.

Pour into a serving bowl and chill for about 2-3 hours.

For Pie:

I usually only use 2 cups of milk and then pour this into a baked pie shell or a graham cracker crust. Chill for 2-3 hours. Top with whipped cream, if desired.


Pumpkin Pie Filling From Scratch

I know that this time of year there are ao many pumpkin related recipes going around but Pumpkin Pie is a big traadition around here so I wanted to share our recipe. You can put this into a store bought pie shell or try your hand at a made scratch from pie crust as well.

Pumpkin Pie Filling From Scratch


  • 1 pie crust, store bought or made from scratch
  • 2 c. pumpkin, cooked and mashed
  • 1 (12 oz) can evaporated milk
  • 2 eggs, beaten
  • 3/4 c. brown sugar
  • 2 t. pumpkin pie spice (or 1/2 t. ground cinnamon, 1/2 t. ground ginger, 1/2 t. ground nutmeg)
  • 1/2 t. salt


Preheat oven to 400.

Put your pie crust into you pie pan.

Mix together the remaining ingredients and pour into the pie shell.

Bake 40 -50 minutes or until the center is done.

Enjoy as is or with cool whip.

Nanny’s No Bake Coconut Cream Pie

Coconut is one of my favorite flavors and I’ve been severely deprived lately. That changed over the 4th of July week though when I made this delicious pie. I didn’t pay attention and made too much filling … Oops! This recipe should be just enough for an 8 or 9 inch pie though.

I have been ‘cheating’ and using the store bought pie crusts from the dairy section but nobody has complained yet. You could also use a graham cracker crust or one of the vanilla crumb crusts I’ve seen at some stores.  Continue reading “Nanny’s No Bake Coconut Cream Pie”

German Chocolate Pie

I love chocolate in almost any way shape or form and German Chocolate Cake is one of my favorites. A few years ago a friend of mine passed along a recipe for German Chocolate Pie and I was in love. I tweaked the original recipe a little and this is what I came up with.

German Chocolate Pie


  • 2 T. cocoa
  • 1 c. sugar
  • 2 eggs, lightly beaten
  • 1/2 c. pecans, chopped
  • 1/2 c. coconut, flaked
  • 2/3 c. evaporated milk
  • 1 t. vanilla
  • 3 T. butter or margarine, melted
  • 1 pie shell, unbaked


Preheat oven to 325.

Line a pie plate with the pie shell. Set to the side.

Mix remaining ingredients together.

Pour into the pie shell.

Bake for 45 – 50 minutes.



Southern Buttermilk Pie

I have no idea where I came across the original recipe. I have changed a few things around since I first found it though. This is something I make when I have buttermilk leftover from another recipe.

I use one 9 inch deep dish but you could probably use 2 smaller pie pans but the pies would be a bit thinner.

Southern Buttermilk Pie


  • 3 eggs
  • 1 1/2 c. sugar
  • 1/2 c. butter or margarine, melted
  • 2 t. vanilla extract
  • 3 T. lemon juice
  • 1 c. buttermilk
  • 1/2 t. ground nutmeg
  • 3 T. all-purpose flour
  • 1-2 unbaked pie crusts (Whipped Pie Crust, your favorite recipe, or use frozen)
  • whipped cream (optional)


Preheat oven to 350.

Place pie crust into pie pan(s).

Beat eggs, sugar, butter, vanilla, and lemon juice with mixer until well blended.

Add buttermilk, flour, and nutmeg continue mixing about 1 minute.

Pour into pie shells. Bake for 40-45 minutes.

Top with whipped cream, if desired.

Apple Pie Filling

This filling is good for Fried Apple Pies, over vanilla ice cream, or to use for an Apple Sonker.

Apple Pie Filling


  • 4 T. butter or margarine
  • 6-8 apples, peeled and thinly sliced
  • 3/4 c. sugar
  • 1/2 t. cinnamon
  • 1 t. lemon juice


Melt the butter in a saucepan over medium heat.

Add the sliced apples, sugar, cinnamon, and lemon juice. Cook 10-15 minutes or until the apples are soft.

Let cool.