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 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.
- 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
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.
Cook until thick, whisking it until smooth.
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!
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