Granny’s Cocoa Cream Pie
This Cocoa Cream Pie delivers a rich, chocolatey, and creamy custard filling, perfectly set in a pre-baked crust. It’s a simple, old-fashioned dessert that is served chilled.
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Granny’s Cocoa Cream Pie
Ingredients:
| INGREDIENT | QUANTITY |
| Cocoa | 1/2 cup |
| Flour or Cornstarch | 1/2 cup or 1/4 cup |
| Egg Yolks | 3 (beaten) |
| Sugar | 1 cup |
| Salt | 1/4 teaspoon |
| Milk | 2 cups |
| Vanilla | 1 teaspoon |
| Butter | 1 tablespoon |
| Pre-Baked Pie Crust | 1 |
Instructions
- Step 1: Combine Dry and Wet Base: In a pot on your stovetop (a heavy-bottomed pan works best), mix together the 1/2 cup cocoa, 1/2 cup flour or 1/4 cup cornstarch, 3 beaten egg yolks, 1 cup sugar, and 1/4 teaspoon salt.
- Step 2: Cook and Thicken: Gradually add the 2 cups milk while stirring the mixture over medium-high heat. Keep stirring constantly until the mixture thickens like pudding. This may take around 10 minutes, so be patient and continue whisking to ensure smooth consistency and prevent sticking.
- Step 3: Finish Filling: Once it’s thickened, remove the pan from the heat and stir in the 1 teaspoon vanilla and 1 tablespoon butter until fully incorporated and melted.
- Step 4: Assemble and Chill: Pour the hot mixture into the pre-baked pie shell. Place the pie in the fridge to chill completely and allow the filling to set (this usually takes several hours).
- Step 5: Serve: If desired, top the pie off with whipped cream or use the leftover egg whites for a meringue topping before serving.
