CLINT MCCULLOCH (Lebanon, Tennessee) says he could eat this whole pie by himself! He remembers that once in her later years, his Granny, ANNE DUGAN (Nashville, Tennessee), accidently put dried beans in this pie instead of chocolate chips. “Boy, was that first bite a surprise. We now refer to this as ‘Granny’s Bean Pie,’” he says. As a toddler, Clint and his two brothers would often spend the weekend with their grandparents while their mother worked as a nurse. Granny worked, too, and on Friday afternoon when she got off work, their mother would meet her in Nashville, and Granny would take the boys home with her for the weekend. While his brothers rode in the backseat, Clint stood up next to Granny in the front seat (long before child restraint laws, of course). “Granny and Granddaddy always took us to eat fast food while we were there. But her cooking was better! Granny was a hard worker. She loved me and my brothers dearly and gave up a lot of weekends for us,” he adds.
2 (9 inch) graham cracker piecrusts
1 (1.5 ounce) box instant chocolate pudding mix
1 cup whole milk
1 (16 ounce) large container whipped topping
1 cup miniature marshmallows
¾ cup semisweet chocolate chips
1 Preheat the oven to 350 degrees.
2 Bake the piecrusts for 10 minutes; then remove from the oven and cool.
3 In a large bowl stir the pudding mix and milk. Add the whipped topping and mix well. Fold in the marshmallows and chocolate chips. Divide the filling between the 2 piecrusts. Refrigerate 2 hours or until you just can’t stand it anymore and have to have a piece. Keep refrigerated.
MAKES 2 PIES; 8 SERVINGS EACH.