Davis’ mother always made Chocolate Pie at Thanksgiving and Christmas. When she no longer felt like baking, she passed the recipe to Davis.
“I will tell you that if I try to not make that pie during the holidays my family, especially, my sister and my children just throw a fit,” Davis said
There is no substitute for the chocolate pie.
“I have even tried to try a different recipe and (my family) can tell the difference and just are very unhappy,” the east Cobb resident said. She and husband Larry have a grown son and daughter.
“(Chocolate pie) is truly is a family tradition, and it isn’t Thanksgiving or Christmas without that pie. Most of the time they insist I make two in the hopes that there is some not eaten, and they can have it the next day,” said Davis who was born in Savannah and moved from Montgomery, Ala., to Cobb County to be close to family.
Another popular dessert for the family is Davis’ wonderfully moist carrot cake.
“I have people requesting all the time that I make the carrot cake. Carrot cake is perfect for fall and winter because it holds up better because of the humidity,” she said.
Davis received the carrot cake recipe years ago from an office friend of her husband.
“My carrot cake recipe is an old, old recipe. I think it’s an old Southern Living recipe but I haven’t seen this recipe show up in Southern Living again,” she added.
What makes Davis’ version of this classic cake is a glaze that is added before the cream cheese frosting is added. “It’s just a very moist cake. The texture is nice. It’s the most moist carrot cake I’ve ever tasted. It’s three layers and when you slice it, it’s just a pretty cake. Even people who normally don’t like carrot cake like this cake,” she said.
“Most people tell me this is the best carrot cake,” Davis said.
De’s chocolate pie
6 tablespoons cocoa (high quality cocoa like Bakers or Nestles)
1 cup sugar
2-½ cups whole milk
4 egg yolks beaten
4 tablespoons flour
2 teaspoons vanilla (not imitation)
¼ cup butter
1- 9” piecrust (I like to use the pie crust that you line your own pie pan with but you can use a frozen pie shell already in a pan like Pet Ritz or Marie Callenders.)
Bake piecrust in oven according to directions until golden brown: normally 350 for about 15 minutes. Allow to completely cool
In a double boiler:
Add cocoa to sugar and mix well. Stir in 2 cups milk to make a smooth mixture. Heat on medium heat stirring constantly. Add beaten egg yolks — continuing to stir. Add flour to remaining ½ cup milk and dissolve and then stir into the chocolate mixture. Cook until thick, stirring constantly to keep from sticking and burning. (You will know it is thick enough when you try to pour mixture from the spoon and it hangs on to spoon.) Add butter and vanilla after filling has totally thickened. Allow to completely cool and then pour into cooled piecrust.
(My family prefers to have this pie with whipped cream or cool whip. But you can top with meringue.)
To make meringue:
Beat 6 egg whites with 8 tablespoons of sugar until light and fluffy. Sugar should be added very slowly.
Top pie with meringue and bake on 350 until meringue is brown.
Paula’s carrot cake supreme
2 cups all purpose flour (I use Swans Down)
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 tsp vanilla extract (not imitation)
2 cups grated carrots
1 (8 oz.) can crushed pineapple, drained
1 (3-1/2 oz) can flaked coconut
1 cup chopped pecans
Note: Have all ingredients at room temperature for best results.
Preheat oven to 350 degrees.
Grease three 9-inch round cake pans then line with wax paper. Lightly grease and flour wax paper. Set aside.
Stir together first 4 ingredients. Beat eggs with next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into prepared pans.
Bake for 25-30 minutes or until a wooden toothpick inserted in center comes out clean.
Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks 15 minutes. Remove from pans, inverting layers. Peel off wax paper; invert again, glaze side up. Cool completely on wire racks.
Spread deluxe cream cheese frosting between layers and on top and sides of cake. Chill cake several hours before slicing. Store in refrigerator.
Yield 16 servings
1-1/2 teaspoons baking soda
½ cup buttermilk
½ cup butter
1 tablespoon light corn syrup
1teaspoon vanilla extract (not imitation)
Bring first 5 ingredients to a boil in a Dutch oven over medium heat. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat, and stir in vanilla. Cool slightly.
Deluxe Cream Cheese Frosting
1 (8 oz.) package cream cheese, softened
1 (3 oz.) package cream cheese, softened
¾ cup butter, softened
1 (16oz) package powdered sugar, sifted
1-1/2 teaspoons vanilla extract (not imitation)
Beat first three ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Yield 3-1/2 cups