Urbana resident Patty Smith sent me this recipe for Chocolate Cream Pie, an updated version of her Grandma Jo's.
"I remember it as always being a special treat at Thanksgiving," Smith wrote in her email. "How (did) she ever had time to do everything, plus make this pie?"
Chocolate Cream Pie
1 9-inch pie crust, baked
1/4 cup sugar
1 teaspoon vanilla
2 teaspoons unflavored gelatin
1/4 cup cold water
a dash of salt
2 cups heavy cream
1/2 cup milk
2 egg yolks
4 ounces grated sweet chocolate
Sprinkle gelatin over 1/4 cup cold water to soften. In the top of a double boiler, heat milk until a film forms over the surface.
In a small bowl, with a rotary beater, beat egg yolks, sugar, salt and 1/2 teaspoon vanilla until thick and creamy. Beat a little hot milk into egg mixture then stir mixture into remaining milk. Over simmering water, cook about five minutes, stirring constantly until mixture coats a metal spoon.
Stir in gelatin and grated chocolate. Continue cooking until chocolate melts. Remove from heat and cover surface with waxed paper.
Refrigerate until chilled.
In a medium bowl, with a rotary beater, whip cream with remaining vanilla. Fold half of this into chocolate and pour into pie shell. Top with remaining whipped cream. Garnish with shaved chocolate.
Chill before serving.