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!
A few commonly asked questions:
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- 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!
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- 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 plain flour
- 3 egg yolks
- 1 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
Plain flour?
Yes, regular flour 🙂
For the pie crust is plain flour used or self rising? I would assume plain but need to know.
Plain regular flour 🙂
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
What type of coco powder?
Any will do 🙂 I like to use a dark high quality baking powder.
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 🙂
HERSEYS BRAND.
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 🙂
I use my kitchenaid bowl over a small saucepan as my “double boiler” lol
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 🙂
What size of pie dish does this require?
Basic 9 inch pie pan 🙂
What is your pie topped with in the picture?
Whipped cream and scraped chocolate! 🙂
I would like to make this for Thanksgiving can I make it 2 days in advance? Today is my pie day!
Yes, that should be fine 🙂
In the video you added 1 cup of sugar The written recipe says 1 1/2??? Help!
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 🙂
Egg substitute?
You know I don’t know, never had to use an Egg substitute before.
I cant wait to try this pie recipe! Do you have a pie crust recipe to recommend over store bought?
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
Have you ever tried a graham cracker cust?
Yep, it tastes great!
What kind of sugar do you use? Caster; raw; white; etc?
I use organic sugar at Costco 🙂
Yummmmm
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
My Granny always made it with meringue too 🙂 My kids like it with whip cream 😉
So, seeing the comments about cornstarch vs flour, makes me wonder, which is better?
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 🙂
are you using plain flour or self rising flour?
Just plain flour, I use unbleached organic white flour in this recipe 🙂
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.
That sounds yummy, I added mint once and it was really good 🙂
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?
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?
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!!
I’m so glad you like it so much 🙂 I like to eat it as pudding too!
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!
Yes, you can 🙂
My pudding was lumpy! What did I do wrong?
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??
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.
That’s awesome, so glad that you shared that 🙂 Thank you!
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.
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
Your welcome! Thank you for leaving a comment 🙂
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.
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 🙂
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.
I’m thrilled you like it!!!
My granny would use 1 1/2 cups of milk and a 1/2 cup of coffee, so good
Sounds delightful!
Easy and delicious
Thank you for sharing
Thank you!