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Granny's Cocoa Cream Pie

A delicious dessert. Cool Creamy and a delight.
Course: Baking, catherines plates, chocolate pie, Dessert, pie, unsweetened cocoa
Cuisine: American
Author: Catherine's Plates

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.