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Bread Sweets

My Granny’s Cocoa Cream Pie

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VALENTINE'S DAY CHOCOLATE PIE RECIPE & VIDEO TUTORIAL  Chocolate Pie Recipe Old-Fashioned recipe from the Great Depression. My Great Granny's Cocoa Cream Pie Recipe. Chocolate Pie Easy. #easydesserts #pierecipesvideos #easynobakedesserts #chocolatedesserts #nobakepie #pierecipesthanksgiving

VALENTINE’S DAY CHOCOLATE PIE RECIPE & VIDEO TUTORIAL
My Granny’s Cocoa Cream Pie recipe and video tutorial.

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! 

Chocolate Pie Recipe, Old-Fashioned recipe from the Great Depression, My Great Granny's Cocoa Cream Pie Recipe, Chocolate Pie Easy, recipe & video tutorial, #easydesserts #pierecipesvideos #easynobakedesserts #chocolatedesserts #nobakepie #pierecipesthanksgiving

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 Granny's Cocoa Cream Pie, an easy no-bake pie recipe that is perfect for every holiday but especially Thanksgiving! #easydesserts #pierecipesvideos #easynobakedesserts #chocolatedesserts #nobakepie #pierecipesthanksgiving

My great granny was a very resourceful woman…

 She lived through the Great Depression, and I grew up begging for any stories she would tell me of those days. While she always thought it was funny for a young girl to want to know about that time in history, she would still tell me what I wanted to know.
My Granny's Cocoa Cream Pie. A video tutorial and printable recipe for this delicious, easy dessert that will blow you away with it's simplicity and chocolate taste! #easydesserts #pierecipesvideos #easynobakedesserts #chocolatedesserts #nobakepie #pierecipesthanksgiving
So, I would dig in her cellar/basement; finding all kinds of goodies. I loved everything that was old and had a story. I still do, that’s why I love old simple recipes. They have stories and life in them. This oldie was my granny’s, and she made the best pies! It’s simple and tasty.
Granny's Cocoa Cream Pie, I LOVE this recipe!!!! It's amazing.
This recipe is a lovely quick desert often used during the 1930’s and 1940’s. You can use one and a half the recipe for a deep dish pie. These are gorgeous deep dish pie pans.

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 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.

A chocolate pie that says "Granny's Cocoa Cream Pie" across it
4.94 from 32 votes
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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 plain flour
  • 3 egg yolks
  • 1 c. sugar
  • ¼ tsp. salt
  • 2 c. milk
  • 1 tsp. vanilla
  • 1 Pre-baked pie crust

Instructions

  1. 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.
  2. Cook until thick, whisking it until smooth.
  3. 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.

 

*If making a deep dish pie you may want to double the recipe to fill it to the top. But, use your own discretion and experiment! 

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

OMG! LOVE, LOVE this recipe for Granny's Cocoa Cream Pie! I couldn't find it for the longest time, so happy now. #easydesserts #pierecipesvideos #easynobakedesserts #chocolatedesserts #nobakepie #pierecipesthanksgiving

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188 Comments

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Comments

  1. Parris says

    April 30, 2016 at 6:57 pm

    I have this recipe and have used it for YEARS, but I don’t use cornstarch I use flour.

    Reply
    • Abby Jo says

      June 27, 2016 at 10:55 pm

      That’s wonderful, my mom always uses flour when making it too 🙂

      Reply
      • Thetesa says

        July 22, 2016 at 10:03 pm

        I got it from older sister add a little butter , um um good!

        Reply
        • B Mays says

          October 29, 2020 at 1:37 am

          I didnt even think of using butter, that’s a great idea!

          Reply
      • Debbie says

        July 29, 2016 at 5:22 pm

        Same amount as the cornstarch

        Reply
        • Donna says

          December 1, 2018 at 6:29 am

          Plain flour?

          Reply
          • Abby Jo says

            December 1, 2018 at 5:11 pm

            Yes, regular flour 🙂

      • Ange O says

        June 22, 2020 at 11:31 pm

        I tried the recipe with flour and the flavor was delicious but the filling appeared chunky. What am I doing wrong?

        Reply
        • Abby Jo says

          August 2, 2020 at 12:55 am

          Hmmm, it’s hard to say. Perhaps try whisking it consistently. Best of luck!

          Reply
        • TKay says

          November 23, 2020 at 12:22 am

          4 stars
          This pie is delicious. However, due to the directions not being very clear, accurate and precise, I am only giving it 4 stars. This is the same pie that my mother used to make. As for the lumps, try taking 1/2 of the milk or even just a 1/2 cup of the milk and leaving it out to whisk the cornstarch into the milk. Whisk it again before adding it slowly to the moisture. Then, consistently and constantly keep whisking the mixture or the cornstarch will settle out and burn on the bottom. It is real easy and simple to do and will turn out right every time, then. Cornstarch does not do well in hot liquids and adding it to all of those ingredients like that just causes it to form a chemical reaction and clot up into clumps.

          Reply
          • SA says

            November 12, 2021 at 7:31 pm

            I’m about as amateur a cook as you’ll meet and I found the direction to be better than adequate. You, tkay, appear to be the only one to award stars and me thinks you’ve a bit of a stick in your arse. Make your own food blog where you and your ilk can frolic with sticks in your arses!

        • Suzzanne says

          November 29, 2020 at 4:54 am

          You need to whisk the filling continuously until it gets thick, don’t walk away, stay with it, wish until it’s removed from heat, otherwise you will have lumps and it will stick to the bottom of the pan!

          Reply
          • Christina Caasi says

            November 25, 2021 at 2:56 am

            4 stars
            Ty for the advice.
            Going by OP directions = lumps
            I mixed cornstarch with cold milk like u said.

            In cold boiler mixed cocoa, sugar,salt
            Turned heat to medium
            Slowly added milk/cornstarch mixture
            Then added egg yokes.
            Zero lumps.
            In fact, silky smooth.
            Added vanilla after taking off heat & filled prebaked crust
            Let cool room temp 30 mins then chilled in fridge

            Excellent recipe!!

        • Pie Lady says

          September 2, 2021 at 2:12 pm

          SIFT the flour! then measure the right amount

          Reply
    • Joyce Sharpe says

      November 30, 2018 at 10:30 pm

      For the pie crust is plain flour used or self rising? I would assume plain but need to know.

      Reply
      • Abby Jo says

        December 1, 2018 at 5:11 pm

        Plain regular flour 🙂

        Reply
  2. Carla says

    August 5, 2016 at 3:36 pm

    Can I double the recipe?

    Reply
    • Abby Jo says

      February 27, 2017 at 1:21 am

      I don’t see why not 🙂

      Reply
  3. Jennifer says

    September 6, 2016 at 1:33 am

    Does anyone think I can use lactose free milk for the recipe?

    Reply
    • Juli says

      October 15, 2017 at 10:14 pm

      Yes you can the first time I ever made this recipe I used a lactose free milk and it was delicious !!!

      Reply
    • Rio cook says

      October 20, 2020 at 4:47 pm

      I use blue carton of oatly milk. l
      I have never had problem using this, it is equivalent to semi skimmed milk.

      Reply
    • Suzzanne says

      November 29, 2020 at 4:55 am

      Yes you can.

      Reply
  4. sue says

    March 26, 2017 at 7:09 pm

    I used 3 cups of milk. Filled a deep dish pie crust.

    Reply
  5. Cathy Lawdanski says

    April 3, 2017 at 6:34 pm

    I remember my mom making pudding the old fashioned way. I love a good chocolate pie. This looks delicious!

    Reply
  6. Melissa Ruddy says

    April 9, 2017 at 1:13 am

    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.

    Reply
  7. Michelle Muse says

    April 24, 2017 at 8:43 pm

    I just made this pie and so far the pudding is delicious!!!

    Reply
  8. Jodi Behnke says

    May 19, 2017 at 6:49 pm

    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.

    Reply
    • melissa says

      June 5, 2020 at 7:49 pm

      Can skip the coco powder and just make a vanilla pudding pie?

      Reply
      • Abby Jo says

        June 11, 2020 at 8:24 pm

        Hmmm, you could certainly try that! I would perhaps scrape the insides of a vanilla bean and add it with the sugar for extra “vanilla” flavor. Good luck!

        Reply
    • Sheree says

      November 23, 2021 at 3:51 pm

      Jodi,
      Helpful hint on your Granny’s chocolate squares, if you heat your chocolate low and slow it will break down better. If it gets too hot, it’s chemical reaction is totally different, and not a good outcome. I just learned this myself and thought I would share it with you!

      Reply
  9. Laura says

    August 13, 2017 at 1:11 am

    Do you need to cover the pie filling with plastic wrap while it is chilling in the fridge?

    Reply
    • Abby Jo says

      January 10, 2018 at 11:48 pm

      I think it’s best too, as it keeps it from taking on any fridge odors.
      -Abby Jo

      Reply
      • bobbie sitzman says

        October 22, 2019 at 1:06 am

        What type of coco powder?

        Reply
        • Abby Jo says

          November 13, 2019 at 2:50 pm

          Any will do 🙂 I like to use a dark high quality baking powder.

          Reply
  10. Christina says

    November 26, 2017 at 10:49 pm

    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

    Reply
    • Abby Jo says

      January 10, 2018 at 11:47 pm

      My grandmother would be proud, I’m glad you’re enjoying it.
      Thank you so much for commenting!

      -Abby Jo

      Reply
  11. Melinda says

    December 28, 2017 at 4:43 am

    Hi, what kind of cocoa do you use for this pie?

    Reply
    • Abby Jo says

      January 10, 2018 at 11:46 pm

      Whatever kind I have on hand! Preferably a darker cocoa, but that’s just me 🙂

      Reply
    • Jewel says

      November 21, 2018 at 10:10 pm

      HERSEYS BRAND.

      Reply
  12. Dolores Wentling says

    May 10, 2018 at 12:40 am

    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.

    Reply
    • Abby Jo says

      May 11, 2018 at 5:08 pm

      True, I just know it seems these days a lot of people don’t have a double boiler, but great advice 🙂

      Reply
      • l p says

        November 27, 2018 at 4:35 am

        5 stars
        I use my kitchenaid bowl over a small saucepan as my “double boiler” lol

        Reply
  13. Jhonnie Lawrence says

    May 12, 2018 at 12:51 am

    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.

    Reply
    • Joan says

      October 4, 2018 at 9:41 pm

      how much butter do you add?

      Reply
      • Abby Jo says

        October 4, 2018 at 10:03 pm

        There is no butter in the recipe. 🙂

        Reply
  14. Sheryl Burke says

    October 1, 2018 at 12:06 am

    5 stars
    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!

    Reply
    • Abby Jo says

      October 1, 2018 at 4:48 am

      You know, I have not used Stevia before. It’s worth a try 🙂

      Reply
    • The Cookie Lady says

      September 6, 2020 at 8:07 am

      I’ve not had a chance to make this recipe, but 3 months ago I started to use Stevia in all of my baking. I was pleasingly shocked. Everything tasted wonderful & I could not tell the difference. I make alot of spicey things like pumpkin bread, cinnamon breads, spice breads. The Stevia is so much more healthy than the previous alternate sweeteners. It’s been used alot in other countries since 1970’s & reasearch has found it is not harmful. I would go with the Stevia for this recipe, or use half sugar & 1/2 Stevia. P.S. – Straight Stevia has a bitter taste in beverages but if you purchase a product that contains other new, healthy sugar alternatives + Stevia you will do away with the bitterness in beverages. Read about sugar alternatives on-line. I’ve been able to have some really great treats since I changed. Hope this helps. Take good care & have fun experimenting.
      The Cookie Lady

      Reply
    • Kim Billhimerkkk says

      November 13, 2020 at 6:32 pm

      Try. Monkfruit taste like sugarand more natural. It better than stevia you can find iit on Amazon.

      Reply
  15. Sally says

    October 3, 2018 at 12:15 pm

    Anyone ever added coconut?

    Reply
    • Abby Jo says

      October 4, 2018 at 10:04 pm

      Hello Sally, I do! Usually just a cup of unsweetened coconut 🙂

      Reply
    • Kelly says

      July 9, 2020 at 9:03 pm

      5 stars
      OMG!! THE best chocolate pie I have EVER had!!

      Reply
  16. Diann says

    October 11, 2018 at 10:02 pm

    Can you use almond milk instead of cows milk?

    Reply
    • Abby Jo says

      October 11, 2018 at 10:27 pm

      Absolutely 🙂

      Reply
  17. Marion says

    October 26, 2018 at 8:47 am

    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?

    Reply
    • Abby Jo says

      October 26, 2018 at 2:36 pm

      You will want to make the meringue while the Filling/pudding is still warm put it on top and pop back into oven 🙂

      Reply
      • Ashley says

        November 25, 2020 at 10:39 pm

        5 stars
        What if you already refrigerated the pie? Can you still add meringue?

        Reply
  18. Nancy says

    November 17, 2018 at 7:06 pm

    What size of pie dish does this require?

    Reply
    • Abby Jo says

      November 20, 2018 at 6:06 pm

      Basic 9 inch pie pan 🙂

      Reply
      • Erin says

        December 24, 2019 at 2:36 am

        I wonder what I did. I followed the recipes but I feel like the filling only
        Filled a quarter of the crust. Now I’m worried it won’t be “right”. Trying to decide if I should make more filling or just let it be

        Reply
        • Abby Jo says

          March 23, 2020 at 7:32 pm

          Hmmm, maybe you made a deep dish pie??? In that case, I would probably double the recipe if it only filled it a quarter of the way. I hope you have better luck next time! Thanks for letting me know! I’ll add that as a note to the recipe 🙂

          Reply
  19. Ginger says

    November 18, 2018 at 7:02 am

    What is your pie topped with in the picture?

    Reply
    • Abby Jo says

      November 20, 2018 at 6:06 pm

      Whipped cream and scraped chocolate! 🙂

      Reply
  20. Erica says

    November 20, 2018 at 3:50 pm

    I would like to make this for Thanksgiving can I make it 2 days in advance? Today is my pie day!

    Reply
    • Abby Jo says

      November 20, 2018 at 6:05 pm

      Yes, that should be fine 🙂

      Reply
  21. Cindy says

    November 21, 2018 at 4:18 pm

    In the video you added 1 cup of sugar The written recipe says 1 1/2??? Help!

    Reply
    • Abby Jo says

      November 28, 2018 at 12:42 am

      Sorry Cindy, I just saw this! You can use either, I will change the recipe soon! It has always been 1 1\2 cups, but over the years I realized I was only ever adding 1 cup and I liked it better 🙂

      Reply
  22. Brittany says

    November 22, 2018 at 5:22 pm

    Egg substitute?

    Reply
    • Abby Jo says

      November 28, 2018 at 12:44 am

      You know I don’t know, never had to use an Egg substitute before.

      Reply
  23. Melissa Reed says

    November 26, 2018 at 1:51 am

    I cant wait to try this pie recipe! Do you have a pie crust recipe to recommend over store bought?

    Reply
    • Abby Jo says

      November 28, 2018 at 12:37 am

      I do, I will add it to post soon 🙂 Here is a link to my all butter pie crust! I filmed on my Youtube channel: https://youtu.be/wlW3KmpPrAw

      Reply
  24. Tom Korzelius says

    November 26, 2018 at 3:14 am

    Have you ever tried a graham cracker cust?

    Reply
    • Abby Jo says

      November 28, 2018 at 12:35 am

      Yep, it tastes great!

      Reply
  25. Sarah says

    November 26, 2018 at 9:58 am

    What kind of sugar do you use? Caster; raw; white; etc?

    Reply
    • Abby Jo says

      November 28, 2018 at 12:35 am

      I use organic sugar at Costco 🙂

      Reply
  26. Kym Lawson says

    November 26, 2018 at 3:29 pm

    Yummmmm

    Reply
  27. Mitch Curry says

    November 26, 2018 at 6:03 pm

    My momma made this pie, but let it cool on the counter while she made the meringue. Then popped it in the oven under the broiler and browned the pie. Then by the time super was done the pie was fully set yet still slightly warm.

    She also made what she called “egg pie” which was the same pudding recipe minus the cocoa and vanilla and adding an amount of butter.
    And as with many southern cooks she measured by sight and feel for she had learned it from previous generations

    Reply
    • Abby Jo says

      November 28, 2018 at 12:34 am

      My Granny always made it with meringue too 🙂 My kids like it with whip cream 😉

      Reply
  28. Lisa Miller says

    November 26, 2018 at 6:21 pm

    So, seeing the comments about cornstarch vs flour, makes me wonder, which is better?

    Reply
    • Abby Jo says

      November 28, 2018 at 12:32 am

      I use flour all the time, but I think cornstarch is suppose to make it smooth. I whisk mine the whole time and never have had problems with flour. Unless cornstarch is organic and GMO free I stay away from it 🙂

      Reply
  29. Angela Jett says

    November 28, 2018 at 6:31 am

    5 stars
    are you using plain flour or self rising flour?

    Reply
    • Abby Jo says

      November 28, 2018 at 10:22 pm

      Just plain flour, I use unbleached organic white flour in this recipe 🙂

      Reply
  30. Shirley says

    November 30, 2018 at 1:46 pm

    Thank you for this easy looking recipe. I have been looking for recipes to use up an overabundance of cocoa I currently have (don’t ask!). I was wondering if I could add a little peppermint flavoring and sprinkle the whipped cream with crushed candy canes for a holiday dessert.

    Reply
    • Abby Jo says

      December 1, 2018 at 5:12 pm

      That sounds yummy, I added mint once and it was really good 🙂

      Reply
  31. Susan says

    December 2, 2018 at 2:15 am

    My pie did not gel properly. It was too liquidy. I kept it in the fridge overnight I thought I followed the directions. What did I do wrong?

    Reply
    • Abby Jo says

      December 2, 2018 at 4:34 am

      I never had that problem, I am thinking you didn’t cook it long enough?? Because when you cook it all the way it makes a pudding and gets rather thick. Did you watch the video too?

      Reply
  32. Stephanie Selb says

    January 7, 2019 at 3:16 am

    5 stars
    I just found this recipe. I doubled it, made two pies and topped them with whipped cream. Wow! So smooth and chocolatey, and thick. This recipe is so delicious that next time, I’m going to skip the crust and serve as pudding, maybe folding in a bit of whipped cream. Thank you for sharing!!

    Reply
    • Abby Jo says

      January 14, 2019 at 7:13 pm

      I’m so glad you like it so much 🙂 I like to eat it as pudding too!

      Reply
    • Danae says

      November 10, 2019 at 3:29 pm

      Hello! If I want to make the meringue topping, can I simply make the meringue and top the pie with it before putting it in the refrigerator to chill? Thank you!

      Reply
      • Abby Jo says

        November 13, 2019 at 2:46 pm

        Yes, you can 🙂

        Reply
  33. Ali says

    January 9, 2019 at 5:33 pm

    5 stars
    My pudding was lumpy! What did I do wrong?

    Reply
    • Abby Jo says

      January 14, 2019 at 7:13 pm

      Trouble shooting: did you have the heat to high? Lots of wisking, can’t leave it on the burner without stiring. Not sure what else to say??

      Reply
  34. Mary says

    January 11, 2019 at 9:44 pm

    5 stars
    I have used this recipe at least 20 times. Always turns out perfect. I use less cocoa sometimes. And. . .l always cook it in the microwave !!!! I stir it with a wire whisk every 2 minutes. Usually takes 6 minutes. Then… I add butter & vs la.

    Reply
    • Abby Jo says

      January 14, 2019 at 7:11 pm

      That’s awesome, so glad that you shared that 🙂 Thank you!

      Reply
    • Tracy says

      November 17, 2019 at 5:53 pm

      Do you have to refrigerate after it’s cooked?

      Reply
      • Abby Jo says

        December 3, 2019 at 3:35 am

        Yes, I would.

        Reply
  35. Teresa says

    January 14, 2019 at 4:15 am

    5 stars
    My ex mother-in-law made this same recipe, and it is thee best! I bought the premade graham cracker pie crusts for the pie instead of making my own, and it is delicious.

    Reply
  36. Terry C. says

    January 14, 2019 at 8:03 am

    Hi Abby Jo,

    I want to thank you for answering the questions sent in. I really get frustrated when people have questions and the responses from the bloggers go unanswered for years if they are even answered at all.

    I am making this scrumptious pie and appreciate your response to those that asked if subbing almond milk will work as my daughter has gone dairy free.
    And thank you about the hint for when to top with meringue.

    Can’t wait to get this in the oven. I will be back for more recipes!!

    Thank you,

    Terry

    Reply
    • Abby Jo says

      January 14, 2019 at 7:06 pm

      Your welcome! Thank you for leaving a comment 🙂

      Reply
    • bahamabreeze says

      January 11, 2020 at 8:20 pm

      5 stars
      I just made it with canned organic unsweetened coconut milk and it’s fantastic.

      Reply
      • Abby Jo says

        March 23, 2020 at 7:25 pm

        Oh yum! I’m going to have to try that!

        Reply
  37. Kelly says

    January 18, 2019 at 2:37 am

    Hi Abby Jo! I’m so excited, and a little nervous, to try this pie. My husband has been begging for one, but I’m not much of a baker. He has more faith in me than I do, but I’m going to give it a try for his birthday.

    I was wondering if you might have a recipe for meringue you could share also. I’ve never been fond of it myself, but my husband loves it.

    Reply
    • Abby Jo says

      March 12, 2019 at 1:15 am

      I don’t have one on the blog at present, but I should do a video and post on it! You got this, tell me how it turns out 🙂

      Reply
  38. Joan says

    September 1, 2019 at 7:23 pm

    5 stars
    I just made this . It’s cooling in the refrigerator. I licked the spoon, I can tell you I won’t be purchasing boxed chocolate pudding again. I will add more milk for pudding. I can’t wait to enjoy this . Since it’s just me , I’m going to be cutting and freezing individual pieces . I’ll enjoy them partially frozen.

    Thank you for a great recipe.

    Reply
    • Abby Jo says

      November 13, 2019 at 2:51 pm

      I’m thrilled you like it!!!

      Reply
  39. Netta says

    September 18, 2019 at 1:06 am

    My granny would use 1 1/2 cups of milk and a 1/2 cup of coffee, so good

    Reply
    • Abby Jo says

      November 13, 2019 at 2:52 pm

      Sounds delightful!

      Reply
  40. Donna says

    November 2, 2019 at 11:23 pm

    Easy and delicious
    Thank you for sharing

    Reply
    • Abby Jo says

      November 13, 2019 at 2:47 pm

      Thank you!

      Reply
  41. Pat says

    November 16, 2019 at 4:29 pm

    Is it possible to add avocado to it. I know sounds terrible but was told by my nutritionist that if I’m going to eat chocolate pie to make it from scratch and add that

    Reply
    • Abby Jo says

      December 3, 2019 at 3:36 am

      I think that would work just fine, chocolate goes good with avocados 🙂

      Reply
  42. Pat says

    November 17, 2019 at 8:50 pm

    5 stars
    I just made this. It is AWESOME!!!!!

    Reply
    • Abby Jo says

      December 3, 2019 at 3:35 am

      Thank you! So glad you like it 🙂

      Reply
  43. Melisa says

    November 17, 2019 at 9:25 pm

    Do you think I could eliminate the cocoa and add a cup of peanut butter? And if I try butter scotch wonder how many chips I’d have to use?

    Reply
    • Abby Jo says

      December 3, 2019 at 3:35 am

      I don’t see why not, I would use 1 to 1-1/2 cups of chips.

      Reply
  44. Michelle Anstadt says

    November 23, 2019 at 3:23 am

    I’d like to know from whomever adds butter, just how much, in my world, butter makes everything better.

    Reply
    • Becki says

      November 4, 2020 at 12:01 am

      5 stars
      I have made this pie for a long time and it’s fantastic. After lots of research and recipes I found that this recipe, using corn starch is one of the absolute best. Though at the very end I do add 2 TBSP of butter at the time you add the vanilla. It adds a little extra richness and shine to the pie. If you are really watching calories you absolutely don’t need the butter, but I personally enjoy this recipe with the addition of the butter. I also prefer making a graham cracker crust. I have an 8″ pie pan with a lid that works perfectly for storing in the fridge.

      Reply
  45. Connie says

    December 29, 2019 at 4:50 pm

    5 stars
    Love this recipe! I use the base for all kinds of creme pies: vanilla, banana creme, coconut creme.

    Reply
    • Abby Jo says

      March 23, 2020 at 7:29 pm

      So glad to hear that! That’s what my granny did too. In fact, I recently put up her recipe for Coconut Cream Pie too! So yummy.
      Thanks for commenting!

      Reply
  46. Katie says

    January 29, 2020 at 4:15 pm

    I haven’t made the pie yet, it does sound yummy. My question is if I am making 1 1/2 , how many eggs would you use?

    Reply
    • Abby Jo says

      March 31, 2020 at 10:12 pm

      Hi Katie! Hmmm, good question. I would use 2 egg yolks! Hope that helps 🙂

      Reply
  47. Minaj says

    March 26, 2020 at 1:25 am

    Can I store brought crust?

    Reply
    • Abby Jo says

      March 31, 2020 at 10:06 pm

      I would check your store bought crust for info on that question! 🙂 Thanks for asking though!

      Reply
  48. Anonymous says

    April 3, 2020 at 2:32 am

    Ypur photoshow the pie in a crust, but there is no mention of a crust in your ingredient list. You really should add it to you list.

    Reply
    • Abby Jo says

      April 3, 2020 at 5:52 pm

      Great tip! I’ll change that right now. Thanks for leaving a comment!

      Reply
  49. Sue says

    April 7, 2020 at 10:07 pm

    Is whole milk the best or does it work with 2%.?

    Reply
    • Abby Jo says

      April 10, 2020 at 8:57 pm

      I usually make mine with whole milk, but 2% should work just fine!

      Reply
  50. Kellie says

    April 9, 2020 at 5:20 am

    So excited to make this recipe!
    I’ve read all the comments and they are so helpful! I’ll be making one pie with Almond milk and one regular dairy…can’t wait!
    Thank you for answering all the questions!!

    Reply
    • Abby Jo says

      April 10, 2020 at 9:00 pm

      I’m so glad to hear that! Well, thank you for leaving such a lovely comment.
      I always love hearing from y’all!

      Reply
  51. Valery says

    April 11, 2020 at 9:06 pm

    Just made 2 pies for Easter tomorrow. So easy. We can’t wait Indulge. Note… I added 1/2 cup more milk for deep dish pies . Perfect amount! Pudding tasted amazing so I know they will be delicious.

    Reply
    • Abby Jo says

      April 13, 2020 at 5:52 pm

      Sounds so yummy! 🙂

      Reply
  52. Becky says

    April 11, 2020 at 10:35 pm

    5 stars
    Hi! I made this today and it was yummy!!! The only problem was after letting it chill for 3 hours it was runny when I cut into it! Help for next time please thanks for sharing!

    Reply
    • Abby Jo says

      April 13, 2020 at 5:58 pm

      Hmmm, the cornstarch should have thickened it sufficiently. The only other troubleshooting tip I have is to cook the pudding a little longer next time, make sure it is quite thick and pudding-like before you pour it into the pre-baked pie crust. Hope that helps! Better luck next time, thanks for leaving a comment!

      Reply
  53. Victoria H says

    April 12, 2020 at 2:28 pm

    My aunt made this and I love it! This recipe is so good – thank you for bringing back memories.

    Reply
    • Abby Jo says

      April 13, 2020 at 5:53 pm

      Yay! I’m so glad this recipe brought back memories. Thanks for commenting!

      Reply
  54. Kuismom says

    April 14, 2020 at 1:51 pm

    My mom used to make this pie but with meringue topping. It was my favorite growing up. I haven’t had it since she passed away, 47 years ago. I am going to try to make this. Thank you for the inspiration. Wish me luck.

    Reply
    • Abby Jo says

      April 23, 2020 at 8:24 pm

      That sounds like a lovely memory. Good luck!

      Reply
  55. Denise Lewis says

    April 26, 2020 at 11:58 am

    I can’t find the subscribe button.

    Reply
    • Abby Jo says

      April 29, 2020 at 12:47 am

      Thank you for the feedback!

      Reply
  56. Pam says

    April 26, 2020 at 7:50 pm

    5 stars
    My son is allergic to dairy, so so used unsweetened almond mild in place of milk. Other than that, I followed your recipe to the letter using corn starch. I doubled the recipe, just in case, because who wants a skimpy pie. It turned out fabulous. My son got to eat chocolate pie for the first time ever, and LOVED it. I had about 1cup of chocolate pudding left over, that I hid in the back of the refrigerator, for him to eat when the pie is gone. Thank you for sharing this wonderful recipe.

    Reply
    • Abby Jo says

      April 28, 2020 at 9:40 pm

      I’m so glad to hear that your son enjoyed it! My daughter is allergic to gluten, so I know the joy of finding a delicious allergy-free alternative.
      I love reading comments like yours, thank you for leaving one!

      Reply
  57. Vivian V. says

    May 3, 2020 at 1:53 am

    My mother said that she was craving a chocolate pie and wanted one for Thanksgiving. I told her that I would TRY to make one. I used this recipe and it turned out great. It was a hit. She had to put some away for herself before it was all gone!
    Then last week my daughter asked me to make one for her. I obliged. She was very happy!

    Reply
    • Abby Jo says

      May 5, 2020 at 6:46 pm

      Awww, how sweet! I love hearing that!

      Reply
  58. Ellen says

    May 5, 2020 at 12:56 pm

    Do you have the nutrition information

    Reply
    • Abby Jo says

      May 5, 2020 at 6:47 pm

      No, I don’t 🙂

      Reply
  59. Pam says

    May 6, 2020 at 3:15 pm

    5 stars
    Great recipe just like grandma’s

    Reply
    • Abby Jo says

      May 6, 2020 at 6:31 pm

      Thank you! 🙂

      Reply
  60. Carmelita says

    June 6, 2020 at 11:05 am

    5 stars
    Taste is unbelievably fantastic! Oh my, me a chocoholic glad I made a double batch to fill the deep dish crust now, I have extra pudding to dig into at a later time when those cravings just hit. I used flour not cornstarch and a wisk is most important, stirring constantly for 15 minutes came out perfect. Thanks to your grandmother as they often have the BEST recipes and thank you for sharing, be blessed as you are a blessing to others.

    Reply
    • Abby Jo says

      June 11, 2020 at 8:23 pm

      So glad to hear that! Thank you so much for leaving such a lovely comment! 🙂

      Reply
  61. Lindsey says

    June 21, 2020 at 1:04 am

    I made this today for my hubby’s Father’s Day gift. We love it. Beautiful flavor.

    Is it possible to over thicken a pie? I used flour and cooked until it was thick, similar to how video showed. It’s so thick, it’s almost like fudge consistency and a little on the dull side (in look definitely not in flavor!). It’s not lumpy at all, just super thick.

    My 10 yr old is quite a critic on desserts and even with the peculiar texture I got, she says it’s her new favorite dessert ever!

    Reply
    • Abby Jo says

      August 2, 2020 at 1:10 am

      Hmm, well, I’m glad to hear that your family enjoyed it!
      If you find the texture too thick for your liking I would suggest taking it off the heat sooner before it’s reached that thickness. 🙂

      Reply
    • Becki says

      November 4, 2020 at 12:13 am

      5 stars
      It’s the best recipe I have found for chocolate pie!! Just a personal suggestion, for a since added depth of flavor and shine you can add 2 TBSP of butter at the same time as you add the vanilla. It gives the pie a gorgeous shine and a little richness. As for your extra thick issue, I did that once while trying to do to much multi tasking and I cooked my mixture for a minute or 2 too long. Next time lower the heat to med if you are using gas and back it off a minute or two sooner. You will not find a better recipe .. It just takes a time or two to find your sweet spot. I also personally found I love graham cracker crust to make it super easy and no baking!

      Reply
  62. Mary Bethune says

    July 8, 2020 at 7:58 pm

    I loved making this pie. My husband’s grandmother always made it. Wow. I couldn’t believe how easy it was. Thanks for sharing the recipe

    Reply
    • Abby Jo says

      August 2, 2020 at 12:56 am

      You are so welcome! I’m glad to hear that 🙂

      Reply
  63. Michelle says

    July 12, 2020 at 5:31 pm

    Thank you for sharing this delicious recipe! The taste is awesome! However, I had the same problem as a few others…my pie was too thin/runny. I followed the directions to a “T” using plain flour and cooked it until it was as thick pudding…for about 15 minutes. Is there a certain thickness we should be striving for? Should it be more jell-like before removing from the heat? Any additional tips?

    Reply
    • Abby Jo says

      August 2, 2020 at 12:58 am

      As long as it’s a pudding-like consistency before you remove it from the heat, it should thicken reasonably. Perhaps try letting it cool and set in the fridge! 🙂 I hope that helps!

      Reply
  64. EM says

    July 26, 2020 at 12:54 am

    When using flour are you using 1/2 or 1/4 cup? I ask because recipe says 1/2 but comments seems to indicate the same as corn starch. Thanks in advance.

    Reply
    • Abby Jo says

      August 2, 2020 at 12:45 am

      I use 1/2 cup of flour 🙂 But, if I want to make it gluten-free I use 1/4 cup of Cornstarch.

      Reply
  65. Vicky says

    July 26, 2020 at 4:23 pm

    5 stars
    Made your pie for a friend who wanted a chocolate pie, I must say we really enjoyed it, I didn’t have whole milk so I added 1/2 cup heavy cream, turned out great! Thanks for posting❤

    Reply
    • Abby Jo says

      August 2, 2020 at 12:41 am

      Thank you, Vicky, for the great review! So glad to hear that you enjoyed it 🙂

      Reply
  66. Joy says

    August 20, 2020 at 4:35 am

    My grandchildren are allergic to milk. Can you use soy milk with this?

    Reply
    • Abby Jo says

      August 20, 2020 at 9:31 pm

      I’ve personally never tried it with soy milk, but many people have told me that they’ve had great success with milk substitutes! Perhaps try almond or coconut milk for a creamier milk substitute 🙂

      Reply
  67. Kelly says

    November 3, 2020 at 6:16 pm

    5 stars
    This is the first recipe I’ve found where you don’t have to temper the eggs! I was a little sceptical at first,but this was sooo easy! And absolutely delicious! Thanks for sharing grants recipe! I am saving this one!

    Reply
  68. Becki says

    November 4, 2020 at 12:25 am

    5 stars
    I have been using this recipe for quite some time. I have tried a few different recipes before finding that this truly holds the best flavor and texture. I do enjoy adding 2 TBSP of butter at the end when you add the vanilla for just a little extra richness and shine. It’s totally just a personal preference but this recipe is so nice because I have everything on hand any time. I also make a graham cracker crust to keep it simple and easy. Truly a tasty treat. I personally love that it’s not a ton of filling because I can make a perfect 8″ pie that I happen to have a lid so it stores perfect in the fridge. I also found that the whites actually work out perfect to make little meringue cookies for my mom. Thanks for such a simple yet perfect recipe!

    Reply
  69. Tracy says

    November 26, 2020 at 8:09 pm

    5 stars
    I love your recipe ❤️❤️❤️❤️ I made it today and it is amazing just like my Mom and Grandma made thank you for sharing this ❤️

    Reply
  70. Angie says

    December 29, 2020 at 3:56 am

    5 stars
    ABSOLUTELY Delicious!! ❤️

    Reply
  71. Lauri says

    January 25, 2021 at 2:08 am

    This recipe is so quick and easy! I think next time I’ll try to add a little espresso powder to enhance the chocolate flavor!

    Reply
  72. Rachel Torres says

    February 1, 2021 at 7:05 pm

    5 stars
    Wow I did this with my daughter and it was excellent. Trying something different together baking (cooking) +chocolate pie. I loved the recipe because it was easy to follow and we did not mess it up, that’s a plus!

    Reply
  73. Linda Hurd says

    March 9, 2021 at 6:10 pm

    How do you get your pie crust to stay up on the sides? Mine always slides fown

    Reply
    • Abby Jo says

      August 23, 2021 at 4:44 pm

      Best to blind bake it with beans or pie weights.

      Reply
  74. WH says

    June 18, 2021 at 2:54 am

    This looks amazing! How do you recommend I do a sugar-free option?
    Thank you!

    Reply
    • Abby Jo says

      August 23, 2021 at 4:42 pm

      I would use a sugar free sweetener of your liking 🙂

      Reply
  75. Christi says

    August 1, 2021 at 8:01 pm

    5 stars
    Fantastic using gf flour or cornstarch and full fat coconut milk! My new go-to for chocolate pudding and pie!!! YUM!!!

    Reply
    • Abby Jo says

      August 23, 2021 at 4:39 pm

      Yes! I use that combo for my gluten-dairy free friends and daughter 🙂

      Reply
  76. christy says

    December 24, 2021 at 9:36 pm

    5 stars
    I have made this pie by following your recipe at least 10 times. Everyone loves it! Thank you for sharing it!! My favorite part about it is that it has a few simple ingredients, but the flavor is fantastic!

    Reply
    • Abby Jo says

      May 6, 2022 at 3:50 pm

      Thank you for leaving such a nice comment 🙂 Glad it’s a hit at your home!

      Reply
  77. D Chretien says

    January 15, 2022 at 3:56 pm

    This is the BEST EVER RECIPE.
    Easy to make.
    Fabulous taste.

    Thank you.

    Reply
    • Abby Jo says

      May 6, 2022 at 3:49 pm

      I’m so glad you like it 🙂

      Reply
  78. Denise says

    February 9, 2022 at 9:57 am

    5 stars
    I’ve never had coconut milk. Will it make the pie taste like coconuts, or is it a more subdued flavor? I want to make the pie dairy-free for my daughter, but, I certainly don’t want to hide the chocolate!! Also, is coconut milk sweet? If so, should I reduce the sugar in the recipe, to balance it?

    Reply
    • Abby Jo says

      February 11, 2022 at 4:49 pm

      It will have a definite coconut taste but is not overpowering. However, I like coconut milk. It’s not sweet, at least not the kind I buy. Hope that helps.

      Reply
  79. Denise says

    February 12, 2022 at 8:50 am

    5 stars
    I made three of these pies today, all using regular milk. On the first two, I followed your instructions exactly, and they turned out fine. On the third, I tried a different mixing method that worked great! I put *all* of the dry ingredients into the pan, then whisked the egg yolks INTO THE MILK. I slowly whisked the milk/egg mixture into the dry ingredients. This method gave me an even smoother pie, with less struggle. (The first two were *not* lumpy, but, there was a definite textural difference from the third. The surface of the third pie even looked smoother.)

    Reply
    • Abby Jo says

      March 25, 2022 at 6:54 pm

      Great tip, I’m so glad you enjoyed the recipes! 🙂 Thank you for the comment!

      Reply
    • Abby Jo says

      May 6, 2022 at 3:48 pm

      Great tip, thank you 🙂

      Reply
  80. Diana says

    March 8, 2022 at 9:13 pm

    Can I use evaporated milk, 1/2 & 1/2 or heavy cream instead of milk?

    Reply
    • Abby Jo says

      March 25, 2022 at 6:52 pm

      Yes you can 🙂

      Reply
    • Abby Jo says

      May 6, 2022 at 3:47 pm

      Yes, you can 🙂

      Reply
  81. Danette says

    April 5, 2022 at 9:36 pm

    5 stars
    This recipe was so close to my Grandmothers, that I gave it a try and several times after!
    I can’t have any dairy so I sub with So coconut milk and dairy free butter. Comes out yummy every time!

    Reply
    • Abby Jo says

      May 6, 2022 at 3:46 pm

      That’s wonderful, thank you for leaving the comment 🙂

      Reply

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Daniel & Abby Jo



We are passionate about the forgotten arts, homesteading, frugal living, real foods, scratch cooking, growing our food, simple living and everything in-between!

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