My Granny’s Cocoa Cream Pie always makes an appearance at holiday gatherings, it’s just one of those special holiday treats that everyone looks forward to!
A few commonly asked questions:
- How do you make easy chocolate pudding pie from scratch? Let me show you how! With only seven ingredients you’ll be mixing one up in no time!
- How long does it take to make chocolate pie? About 15-20 minutes for cook time and an hour of refrigeration.
- How do you store Chocolate Cream Pie? Simply cover with tin foil or plastic wrap and store in the fridge.
My great granny was a very resourceful woman…
Here is my step by step video on how to make a Chocolate Cream Pie
In which I show you how to make a simple Cocoa Cream Pie (also called Easy Chocolate Pudding Pie) and give you a few hints and tips.
And, if you’re like me and love finding a new homesteader to watch on YouTube, be sure and subscribe to our channel! We put out a new video every week, we cover everything from adventures in simple, cozy living, recipes and tutorials and more! Also, leave a comment and tell me what your favorite pie is! I love hearing from y’all.
MY GRANNY’S COCOA CREAM PIE
My Granny’s Cocoa Cream Pie always makes an appearance at holiday gatherings, it’s just one of those special holiday treats that everyone looks forward to! Bonus: this creamy cocoa cream pie is so easy to whip up.
Ingredients
- ½ c. cocoa
- ¼ cup cornstarch or ½ c. all purpose flour
- 3 egg yolks
- 1 ½ c. sugar
- ¼ tsp. salt
- 2 c. milk
- 1 tsp. vanilla
Instructions
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Mix cocoa, cornstarch, beaten egg yolks; then sugar and salt, and add milk gradually, while stirring in a pot over med-high heat on your stovetop.
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Cook until thick, whisking it until smooth.
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Cream Pies take some time to thicken, so stir for (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens, add vanilla in after you take the pan off the heat. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like. Or use the leftover egg whites for a meringue topping!
Recipe Notes
Some people asked if you need to bake or freeze it… No, is the answer. It is an old-fashioned pudding. It thickens as you cook it and will firm up more when you chill it, but if you want to eat it warm by all means do! * I don’t recommend using arrowroot powder as a substitute for cornstarch or flour; it kind of makes it stringy and sticky. I had it as a gluten-free option, but took it out, because I did not like the outcome. Cornstarch is a perfect gluten-free option and was always my granny’s first choice when making cream pies.
And here’s the printable recipe! Here’s another wonderful recipe, a Pumpkin Honey Cream Pie that is easy and delicious!
Are you looking for an easy pie crust recipe? Check out this great recipe from my friend, Cathy, at Original Homestead: Easy Homemade Pie Crust Recipe
-Abby Jo
I have this recipe and have used it for YEARS, but I don’t use cornstarch I use flour.
That’s wonderful, my mom always uses flour when making it too 🙂
I got it from older sister add a little butter , um um good!
Same amount as the cornstarch
Can I double the recipe?
I don’t see why not 🙂
Does anyone think I can use lactose free milk for the recipe?
Yes you can the first time I ever made this recipe I used a lactose free milk and it was delicious !!!
I used 3 cups of milk. Filled a deep dish pie crust.
I remember my mom making pudding the old fashioned way. I love a good chocolate pie. This looks delicious!
What a great recipe. Simplest desserts always let the best flavors shine through. Plus something about the smooth shiny top drew me in . Saving this one to try. Thank you and your great granny for sharing it.
I just made this pie and so far the pudding is delicious!!!
My grandma had a great recipe just like this but she used the squares of unsweetened baking chocolate. Somehow the last 2times I’ve made it the chocolate never incorporated as well as it used to. I’m def gonna try the cocoa powder instead! Thanks so much! Oh I hope it turns out as well as you all say. We use fresh whipped cream on top of it.
Do you need to cover the pie filling with plastic wrap while it is chilling in the fridge?
I think it’s best too, as it keeps it from taking on any fridge odors.
-Abby Jo
Made it a few days ago for thanksgiving and the hubby already requested another one, I have one chilling right now, only this time I 1 and a half the recipe to fill a deep dish crust
My grandmother would be proud, I’m glad you’re enjoying it.
Thank you so much for commenting!
-Abby Jo
Hi, what kind of cocoa do you use for this pie?
Whatever kind I have on hand! Preferably a darker cocoa, but that’s just me 🙂
If you use a double boiler, you don’t have to stir constantly. I have never made this recipe but I have made many cream pies.
True, I just know it seems these days a lot of people don’t have a double boiler, but great advice 🙂
You can also do this in the microwave! I mix all dry ingredients then add all the liquids except the vanilla and butter. Microwave at 1 minute intervals stirring after each minute until thickens, then add vanilla and butter.
how much butter do you add?
There is no butter in the recipe. 🙂
Can you substitute stevia for the sugar? My husband Would eat the whole thing so anything I can do to lessen his sugar intake is helpful!
You know, I have not used Stevia before. It’s worth a try 🙂
Anyone ever added coconut?
Hello Sally, I do! Usually just a cup of unsweetened coconut 🙂
Can you use almond milk instead of cows milk?
Absolutely 🙂
If you choose to make a meringue, do you put it back in the oven on the cooled pie? Does it make the pie watery?
You will want to make the meringue while the Filling/pudding is still warm put it on top and pop back into oven 🙂