---

Do you have a favorite food from childhood?

We do.

Dody Gardner made three meals daily for three boys, Paul, Peter, and Pat, and our father, Paul Sr., in the 1950s and 60s.

That’s roughly 24,000 breakfasts, lunches, and dinners.

Our consensus favorite dish was her Chocolate Marvel Pie, which she served on Christmas Eve.

Why Marvel?

That’s the name on this ancient recipe card, carbon-dated to 1953, give or take a year or two.

Her unique cursive handwriting style was taught briefly in Catholic Schools in southeast Iowa in the 1920s.

You are right; it is hard to read. I was 15 before I could fake her signature on my report cards.

The translation is below.

Patience is the pie’s secret ingredient.

And yours, to earn the recipe.

Santa’s watching.

When mom died in 2017, at 96, I said I wanted two things from the estate.

This wax Santa Clause.

And the real McCoy recipe card.

Those are blood stains, by the way, as Pat did not give up the card easily.

He always said I should listen to Donald Trump.

So I did and hired The Donner and Blixon Law firm.

Who uncovered a heretofore unknown precedent.

The oldest son gets first dibs on the pie.

---

Rebecca and I have already served the pie to guests twice this season, and we’re still a week away from Rudolph.

Two Catholic nun friends were in town to see the annual Luther College Christmas pageant. Catholics have the saints; Lutherans have the music. Before my ritual prompt, each said it was the best chocolate pie they’d ever had.

Another couple, skeptical at first, asked for another piece.

“Not a chance,” I said.

Because there is no national pie museum, I will donate Mom’s recipe card to Julia Child’s Kitchen at the National Museum of American History.

Her pie would come out of the refrigerator a little runny on a rare occasion. Whenever that happened, I’d helpfully quote Julia, who said the test was the taste, not the look.

---

Patience was not my mom’s strong suit. Nor mine. This pie requires it. I’m sure Buddha had something to say about pie and waiting.

And you’ve cooled your heels long enough.

The Recipe

Melt and blend 1 cup of chocolate chips, 3 Tablespoons of sugar, and 3 Tablespoons of milk. (We use Nestle Tollhouse semi-sweet and half-and-half).

Cool.

Add 4 egg yokes one at a time, beating well after each. Add one teaspoon of vanilla.

Beat until stiff 4 egg whites.

Fold into chocolate mixture and pour into a 9″ baked pie crust.

Chill for several hours. (Channeling Buddha, we let it sit in the refrigerator overnight)

We garnish with a dollop of fresh whipped cream.

For your forbearance,

I’ve saved the last piece for you.