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Granny’s Cocoa Cream Pie

by Sally



  • 1/2 cup cocoa
  • 1/4 cup cornstarch/or arrowroot powder (or 1/2 cup all purpose flour)
  • 3 egg yolks
  • 1 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 cup milk
  • 1 teaspoon vanilla
  • 9 ” pre-baked pie shell


Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat.

Cook until thick, beating it smooth. While stirring, mix in the vanilla. Cream pies take some time to thicken, so stir… and stir (10 to 15 minutes).

Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell.

Put in the fridge to chill for several hours before serving.

Add whipped cream, cool whip, or a baked meringue for the topping if you like 🙂

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