Granny’s Cocoa Cream Pie
Granny’s Cocoa Cream Pie
A delicious dessert. Cool Creamy and a delight.
Equipment
- small bowl so separate yolks from eggs
- Medium sauce pan
- silicone whisk
- measuring spoons
- measuring cups
- spatula
Ingredients
- 1 (9 inch) Keebler chocolate ready crust (or any other type of backed cooled crust
- 1 1/2 cups white granulated sugar
- 1/ 2 cup unsweetened cocoa powder
- 1/4 cup corn starch
- 3 large egg yolks
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups milk
Instructions
- Separate 3 yolks from eggs and beat with a fork in a small bowl.NOTE: you will not be using the egg whites in this recipe. Save for what you would like.
- In a medium sauce pan whisk together white granulated sugar, unsweetened cocoa powder, corn starch, salt, vanilla, and egg yolks.NOTE: Do not have the stove on at this step yet.
- Turn the burner on to a medium high heat. Slowly start whisking in milk a little at a time until a smooth consistency happens. Add rest of milk and keep whisking until the mixture comes to a boil and thickens.NOTE: this step usually takes 7-10 minutes.
- Turn off burner and immediately pour mixture into prepared pie crust.
- Spread evenly and allow to cool on counter for 30 minutes. Place in refrigerator covered until next day to fully set up. Decorate with whipped topping or redi-whip. Enjoy.