MY GRANNY’S COCOA CREAM PIE
This creamy cocoa cream pie is so easy to whip up!
- 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
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.
Enjoy some old-fashioned goodness! 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:
Pie crust recipe found at: Original Homestead