Wilson pumped gas under the overhead fluorescent light. Large snowflakes fell highlighted by the overbearing light as if on a stage. His cheap wool hat held them for a minute before melting. Last customer of the day before flipping off the lights, locking the door, and walking across the yard. The gas station stood unchanged for forty years, thirty yards from the front door of his home. A simple cement block structure held the cash register, a primitive bathroom, and a small space for car care necessities, candy, and scratch tickets. The home he shared with his wife, and now grandchildren towered behind it casting a shadow on the fresh snow.

The gas meter clicked telling him the tank was full. Wilson accepted crumpled cash from a regular that may or may not be the exact amount owed. He didn’t care. “Think the Celts will win tonight Wilson?” “If Bird can get his head out of his ass, maybe.” They laughed. Wilson enjoyed these quick, uncomplicated conversations.

So little was easy at home. Conversations with his wife were clouded with 50 years of anger and resentment. And yet Wilson and Tess loved each other immensely. Wilson understood the toll the war had taken on him and his marriage. The visions of tanks and foxholes remained present years later. His inability to speak of what he witnessed left him feeling small. Tess understood as Tess understood most things when it came to Wilson. And Wilson loved her for the small graces.

Wilson stepped inside the gas station, brushing the snow from his shoulders and stomping his boots. It was starting to pick up now. The weatherman said six to eight inches which didn’t feel like much of a nuisance at least not around here. Wilson pulled the money from the cash register and placed it in the bank envelope, he shut off the pumps and outside lights, took a quick look around, and flipped the light switch. Finally, it’s time to head home. The house would be warm and smell like supper. His granddaughters would be at the kitchen table pretending to do their homework, not so subtly lost in their thoughts. Daydreamers…better to escape than face the chaos of their reality. And the boy he would be sitting quietly in the old rocking chair, knees pulled into his chest as if protecting a part of himself, watching Donald Duck. The boy’s constant giggles interrupted the hum of the dinnertime routine. Wilson was grateful for the laughter, anything to ease the tension floating in the air.

Before opening the storm door Wilson watched his family through the large window situated inside the old wooden door. How beautifully they sat in their heartache and discontent waiting, hoping for it to pass busying themselves as best they could these awfully short days and exceedingly long, cold nights. Supper would be ready soon. Pork chops and mint jelly with mashed potatoes on the side. Pudding pie for dessert which Tess now referred to as three-layer delight. His grandchildren would pick at dinner and devour dessert. At least they were fed, small feats in a home that still had hope.

Three-Layer Delight Pie

Recipe adapted from The Spruce Eats and Dinner A Love Story

My grandmother made this regularly and yet despite my best efforts I could not find her recipe among the mound of recipes she left behind. Her recipe used walnuts for the crust which I adore but due to a nut allergy in our home, I skipped it. She also used Cool Whip but I opted for whipped cream. It tastes similar to how I remember it despite the changes and yet what I would give to taste her version again.

Serves 8-10

Ingredients for Pretzel Crust:

1 ½ cups crushed pretzels, plus more for topping

¼ cup sugar

½ cup unsalted butter, melted

Directions:

Preheat the oven to 350F.

Melt one stick of butter and let cool slightly.  Using a food processor combine 1 ½ cups of crushed pretzels and sugar.  Add melted butter and pulse until well combined.  Empty pretzel mixture into pie plan and press along the bottom and up the sides of the pie pan. Bake for 10 minutes. Set aside to cool completely.

Ingredients for cream cheese whipped cream layer:

8 ounces of cream cheese at room temperature

1 cup confectioners’ sugar

Pinch of salt

1 cup whipped cream

Directions:

Using a stand mixer with paddle attachment or a handheld mixer beat cream cheese on low speed until smooth. Add the confectioners’ sugar and salt and beat on low speed until combined.  Increase speed to medium-high and beat until light and fluffy.  Turn off the mixer and fold the prepared whipped cream into the cream cheese mixture.  Fold gently until well combined.  Set it aside.

Ingredients for whipped cream:

½ pint heavy cream, cold

1 tablespoon of sugar

1 teaspoon of vanilla extract

Directions for whipped cream:

Add 1 pint of chilled whipped cream to a chilled metal bowl.  Using a stand mixer with a whisk attachment or a handheld mixer beat the heavy cream until it holds soft peaks.  Add sugar and vanilla and continue to beat until it holds medium peaks. Medium peaks will hold their shape when you lift the beater out of the bowl. Do not overbeat.

Ingredients for Chocolate Pudding:

2 cups whole milk

2 egg yolks

2/3 cup sugar

4 tablespoons of unsweetened cocoa powder

2 tablespoons cornstarch

½ teaspoon kosher salt

2 teaspoons vanilla extract

½ teaspoon espresso powder

Directions:

Whisk together the milk and egg yolks in a medium bowl.  Using a medium saucepan, whisk together cocoa, sugar, cornstarch, and salt.  Add the milk mixture and whisk until well combined.  Turn on the heat to medium and whisk constantly until the pudding thickens and comes to a boil, about 5-7 minutes.  Boil for 1 more minute whisking constantly.  Remove the pudding from the heat and whisk in the vanilla.  Set aside to cool for about 10 minutes.

Assembly Time!

Spread the cream cheese mixture on the bottom of the cooked pretzel crust.  Next, add the chocolate pudding spreading evenly across the cream cheese mixture.  Cover with plastic wrap, pressing the plastic wrap directly on the pudding so skin doesn’t form.  Chill for at least 2 hours.  Before serving spread stabilized whipped cream over the entire pie. Decorate with crushed pretzels.  Enjoy! Store leftovers in an airtight container in the refrigerator for up to 2 days.

• There are many steps to this recipe, but they can all be done ahead of time.  If you make the pudding ahead of time, be sure to press plastic wrap on the surface so the skin does not form. 
• I made the pretzel crust first and let it cool.
• Then I made the cream cheese mixture and spread it onto the cooled crust and chilled it.
•  Next, I made the chocolate pudding and poured it over the chilled pie.