Chocolate pie with a graham cracker crust is my husband’s favorite. He often mentions how his grandma used to serve him up a big slice with a bottle of cream soda. I’ve made it before, but I always felt as if I was cheating, mixing up a box of cook-and-serve Jell-O pudding and topping it with Cool Whip. Then I found this recipe by Ree Drummond, the Pioneer Woman. It’s a little more effort than pudding from a box — you have to separate four eggs and finely chop the chocolate — but let me tell you it is SO TOTALLY WORTH IT. Mostly because you decide what kind of chocolate to use. We like to have a small piece of dark chocolate after dinner, so I just used what I had on hand — in this case Lindt Excellence 70% Cocoa. Since I went to all the work of making the pudding from scratch, I thought why not go all out with real whipped cream. Jeepers, it was good! And the cream soda does make the perfect flavor counterpoint. Guess Ken’s grandma was onto something.