Granny’s Cocoa Cream Pie brings back sweet memories with its rich, chocolatey filling and velvety smooth texture. This nostalgic dessert, cherished through generations, offers a perfect blend of cocoa and cream, topped with a delightful whipped cream or a light meringue. Ideal for family gatherings, holiday dinners, or simply as a treat to satisfy your chocolate cravings, this pie promises comfort and joy in every slice.
Granny’s Cocoa Cream Pie: A Timeless Treat
Drawing from the warmth and love of Granny’s kitchen, this Cocoa Cream Pie recipe encapsulates the essence of homemade goodness. The process of stirring the mixture to just the right consistency not only results in a perfect pie but also brings a sense of fulfillment and pride in your baking. It’s a classic dessert that never fails to please and is sure to become a staple in your recipe collection.
Preparation Time: 20 minutes
Cooking Time: 10-15 minutes
Chilling Time: 4 hours
Servings: 8
Equipment:
- Medium heavy-bottomed pot
- Pie dish with a pre-baked pie shell
Granny’s Cocoa Cream Pie
Serve it as the perfect ending to a family dinner, or enjoy a slice with a cup of coffee as a sweet treat. Each bite of this pie is a reminder of the simple, yet profound joy that good food can bring.
Ingredients:
- ½ cup cocoa powder
- ¼ cup cornstarch or arrowroot powder (or ½ cup all-purpose flour)
- 3 egg yolks, beaten
- 1 ½ cups sugar
- ¼ tsp salt
- 2 cups milk
- 1 tsp vanilla extract
Directions:
- Begin by mixing the cocoa, cornstarch (or arrowroot powder or flour), and salt in a medium heavy-bottomed pot.
- Add the beaten egg yolks and sugar to the cocoa mixture. Stir these ingredients together until they are fully incorporated.
- Gradually add the milk to the pot, stirring continuously. The gradual addition ensures that the mixture blends smoothly without lumps.
- Place the pot over medium-high heat. Continue to cook, stirring constantly, until the mixture starts to thicken. This can take between 10 to 15 minutes. A consistent stir is crucial to prevent the mixture from sticking to the bottom of the pot and burning.
- Once the mixture has thickened to the consistency of a thick pudding, remove it from the heat and stir in the vanilla extract.
- Pour the hot filling into a pre-baked pie shell. Smooth the top with a spatula.
- Place the pie in the refrigerator to chill for at least 4 hours until it is set and firm.
- Before serving, you may top the pie with whipped cream for a classic finish or use the leftover egg whites to make a meringue topping, lightly browned under a broiler.
This Cocoa Cream Pie is not just a dessert; it’s a piece of history, rich with flavors and memories.