Granny’s Cocoa Cream Pie

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Creamy, comforting, and impossibly easy to love — Granny’s Cocoa Cream Pie is the kind of dessert that hugs you from the inside out.

Prep Time10

Cook Time15

Total Time3

Course: Dessert

Cuisine: American

Keyword: Comfort Food, Easy

Servings: servings

Calories: 350kcal

Cost: Budget-friendly

1/2 cup Cocoa powder Sifted if lumpy
1/4 cup Cornstarch or arrowroot powder Or 1/2 cup all-purpose flour, measured and leveled
3 large Egg yolks Room temperature
1 1/2 cups White sugar Measured and leveled
1/4 teaspoon Salt Rounded
2 cups Milk Whole milk preferred for creaminess, cold or room temperature
1 teaspoon Vanilla extract Pure vanilla for best flavor
1 9-inch Pre-baked pie shell Cooled completely

Gather everything: measure ingredients, separate the egg yolks (save whites for another use), and have your pre-baked 9-inch pie shell ready on a cooling rack.
In a heavy-bottomed saucepan, whisk together cocoa powder, cornstarch (or flour), sugar, salt, and egg yolks until smooth and uniform. Scrape the sides to remove lumps.
Gradually add the milk to the mixture while whisking constantly. Pour slowly to prevent lumps and temper the yolks.
Place the saucepan over medium-high heat. Stir constantly with a spatula or whisk, scraping the bottom and sides to avoid scorching. Cook until thickened, about 10–15 minutes.
Once thickened, remove from heat and stir in vanilla extract. Adjust sweetness or cocoa if desired.
Pour the hot custard into the pre-baked pie shell and smooth the top. Tap gently to remove air bubbles.
Cover loosely with plastic wrap and refrigerate for several hours or until fully set — at least 3 hours, preferably overnight.
Before serving, top with whipped cream, Cool Whip, or meringue. Slice with a hot, clean knife for neat pieces.

Store the pie covered in the refrigerator for up to 4 days. Add whipped cream just before serving.