Easy Grandma’s Cocoa Cream Pie

Granny’s Cocoa Cream Pie is the kind of old fashioned dessert that has a special place at holiday gatherings. This simple pie has been passed down through the years, bringing the nostalgic flavors of a classic cocoa cream pudding pie to the table.

The recipe dates back to the 1930s and 1940s, when simple ingredients were often used to create homemade desserts. It can be doubled for a deep dish pie, or prepared in a regular nine inch pan for a simple cocoa cream pudding pie.

This recipe also carries a little piece of family history. Granny lived through the Great Depression and had plenty of stories from those days. Her resourcefulness was reflected in the way she approached cooking, making the most of simple ingredients to create something delicious.

Old recipes like this one have a way of carrying stories with them. They connect food with the people, memories, and times they came from, which is part of what makes these recipes so special.

Simple and tasty, Granny’s Cocoa Cream Pie is a true old fashioned treat with plenty of character. It is the kind of recipe that belongs in a family collection and continues to find its way onto the holiday table.

Easy Grandma’s Cocoa Cream Pie

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This rich and creamy Cocoa Cream Pie is an old family recipe my grandmother used to make me when I was really young. Let your nostalgia run wild with this simple and delicious chocolate pie that will most likely bring back memories of your grandma's baking.

Prep Time 10 minutes

Cook Time 15 minutes

Chill Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

• ½ c. cocoa
• 1/2 cup Flour or 1/4 c. cornstarch
• 3 egg yolks
• 1 c. sugar
• ¼ tsp. salt
• 2 c. milk
• 1 tsp. vanilla
• 1 tbsp butter
• 1 Pre-baked pie crust

Instructions

1. Mix cocoa powder, flour or cornstarch, sugar, and salt, then add milk gradually, add in the beaten egg yolks while stirring in a pot over medium to medium-high heat on your stovetop.
2. Cook until thick, whisking it until smooth. Don't stop stirring or leave the pot until it's nice and thick, like pudding. Pull off the heat as soon as it starts to thicken, or it will get to thick.
3. Cream Pies take some time to thicken, so stir for (5-10 minutes or until thickened). 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 and 1 Tbs of butter. Pour into a pre-baked pie shell. Put in the fridge to chill, and add whipped cream if you like. Or use the leftover egg whites for a meringue topping!

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. Cornstarch is a perfect gluten-free option.
• *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! 

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