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A chocolate pie that says "Granny's Cocoa Cream Pie" across it


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


  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!