GRANDMA’S HOMEMADE CHOCOLATE PIE

Ingredients:

  • ½ cup of cocoa powder
  • 1/2 cup of flour, or if you prefer, 1/4 cup of cornstarch
  • 3 yolks from large eggs
  • 1 cup of granulated sugar
  • ¼ teaspoon of fine salt
  • 2 cups of whole milk
  • 1 teaspoon of pure vanilla extract
  • 1 tablespoon of unsalted butter
  • 1 pre-baked pie crust

Instructions:

Begin by blending the cocoa powder, your choice of either flour or cornstarch, and egg yolks that have been whisked until they’re frothy. Follow this with the granulated sugar and fine salt, slowly integrating the milk while maintaining a steady stir. This mixture should be prepared over medium-high heat in a pot on your stovetop.

Be sure to whisk the mixture until it reaches a smooth consistency, never leaving the pot unattended or ceasing to stir until it thickens to a pudding-like state. Keep in mind that cream pies require some time to thicken—about 10 minutes, or until the desired consistency is achieved. A heavy-bottomed pan can be a beneficial tool in this process.

Once your mixture has thickened appropriately, remove the pan from the heat and incorporate the pure vanilla extract and unsalted butter. Pour this mixture into your pre-baked pie shell, and then place it in the refrigerator to cool.

You may choose to top your pie with whipped cream, or you can opt to use the remaining egg whites to create a delightful meringue topping!

Recipe Notes:

Many have inquired whether baking or freezing is necessary. The answer is no, this is a traditional pudding recipe that thickens during the cooking process. For those with dietary restrictions, cornstarch is a perfect gluten-free alternative.

If you’re making a deep-dish pie, you may wish to double the ingredients to adequately fill your pie crust. This is, however, dependent on your own judgment and willingness to experiment!

GRANDMA’S HOMEMADE CHOCOLATE PIE

GRANDMA’S HOMEMADE CHOCOLATE PIE

Ingredients

  • ½ cup of cocoa powder
  • 1/2 cup of flour, or if you prefer, 1/4 cup of cornstarch
  • 3 yolks from large eggs
  • 1 cup of granulated sugar
  • ¼ teaspoon of fine salt
  • 2 cups of whole milk
  • 1 teaspoon of pure vanilla extract
  • 1 tablespoon of unsalted butter
  • 1 pre-baked pie crust

Instructions

    Begin by blending the cocoa powder, your choice of either flour or cornstarch, and egg yolks that have been whisked until they’re frothy. Follow this with the granulated sugar and fine salt, slowly integrating the milk while maintaining a steady stir. This mixture should be prepared over medium-high heat in a pot on your stovetop.

    Be sure to whisk the mixture until it reaches a smooth consistency, never leaving the pot unattended or ceasing to stir until it thickens to a pudding-like state. Keep in mind that cream pies require some time to thicken—about 10 minutes, or until the desired consistency is achieved. A heavy-bottomed pan can be a beneficial tool in this process.

    Once your mixture has thickened appropriately, remove the pan from the heat and incorporate the pure vanilla extract and unsalted butter. Pour this mixture into your pre-baked pie shell, and then place it in the refrigerator to cool.

    You may choose to top your pie with whipped cream, or you can opt to use the remaining egg whites to create a delightful meringue topping!

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