Let me tell you about my granny’s cocoa cream pie—it’s nothing short of a heavenly slice of nostalgia! This pie is rich, creamy, and oh-so-chocolaty, making it the perfect indulgence for any occasion. I remember sitting in my granny’s cozy kitchen, the warm aroma of cocoa filling the air as she whisked together the ingredients with love. This classic family recipe has been passed down through the generations, and every bite takes me back to those cherished moments. The silky filling nestled in a buttery crust is simply irresistible, and I promise, once you try it, you’ll understand why it’s a staple at our family gatherings. Trust me, this pie is all about comfort and joy, and it’s bound to become a favorite in your home too!
Ingredients for my grannys cocoa cream pie
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 2 3/4 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Whipped cream for topping
How to Prepare my grannys cocoa cream pie
Now, let’s dive into the delightful process of making my granny’s cocoa cream pie! Don’t worry; I’ll guide you through each step, and before you know it, you’ll have a luscious pie sitting in your fridge, ready to be devoured. Grab your apron and let’s get started!
Step-by-Step Instructions
- First, in a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt. This mix is the base of your rich filling, so make sure it’s well combined.
- Gradually whisk in the whole milk until the mixture is smooth. It’s important to take your time here to avoid any lumps.
- Next, place the saucepan over medium heat. Cook the mixture while stirring constantly. You’ll want to keep an eye on it until it thickens and starts to bubble—this usually takes about 5-7 minutes. Wow, that smell is heavenly!
- While that’s cooking, grab a separate bowl and beat the egg yolks. This is an essential step to ensure a perfectly creamy texture.
- Now, here’s the trick: slowly whisk a small amount of the hot mixture into the egg yolks to temper them. This prevents the eggs from scrambling when you add them back to the hot filling.
- Pour the tempered egg yolk mixture back into the saucepan and continue to cook for an additional 2 minutes, stirring constantly. You’re almost there!
- Once thickened, remove the saucepan from the heat and stir in the unsalted butter and vanilla extract. This adds that luxurious finish to your filling.
- Carefully pour the rich chocolate filling into your pre-baked pie crust. Spread it out evenly, and then it’s time to chill!
- Place the pie in the refrigerator for at least 4 hours to set properly. Patience is key here, but trust me, it’s worth the wait!
Why You’ll Love my grannys cocoa cream pie
- It’s incredibly easy to make, with simple ingredients that you probably already have in your pantry!
- The rich, chocolatey flavor is simply irresistible—each bite is a creamy dream come true.
- This recipe is steeped in family tradition, bringing a sense of nostalgia that warms the heart.
- Perfect for any occasion, whether it’s a holiday feast or a cozy weeknight dessert.
- The silky filling and buttery crust create a delightful texture that everyone will love.
- It’s a crowd-pleaser that’s sure to impress your family and friends, making you the star of the gathering!
Tips for Success with my grannys cocoa cream pie
Alright, let’s make sure your cocoa cream pie turns out as heavenly as mine! First off, always use high-quality unsweetened cocoa powder—it makes a world of difference in flavor. Brands like Dutch-processed cocoa can elevate your pie to another level of richness, trust me!
Also, don’t rush the chilling time. Letting the pie sit in the refrigerator for at least 4 hours (or even overnight if you can wait!) allows the filling to set perfectly, giving you that smooth, velvety texture we all crave. If you can, cover it with plastic wrap once it’s cooled to keep any fridge odors at bay.
Lastly, when you’re topping it with whipped cream, don’t be shy! A generous dollop on each slice not only looks beautiful but adds an extra layer of creaminess that’ll have everyone coming back for seconds!
Nutritional Information for my grannys cocoa cream pie
Here’s a quick look at the estimated nutritional values for a slice of my granny’s cocoa cream pie. Each serving is about 320 calories, with 25g of sugar, 15g of fat (including 8g of saturated fat), and 4g of protein. It’s a delightful treat, but remember, these values can vary depending on the specific ingredients you use. So, enjoy this rich and creamy pie in moderation, and savor every delicious bite!
FAQ Section about my grannys cocoa cream pie
Common Questions
Can I use a different type of milk?
Absolutely! You can substitute whole milk with 2% or almond milk if you prefer a lighter option. Just keep in mind that the creaminess may vary slightly.
What if I don’t have cornstarch?
No worries! You can use all-purpose flour instead, but you’ll want to use about double the amount—so around 1/2 cup. Just make sure to whisk it well to avoid lumps.
How do I store leftovers?
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It should stay fresh for about 3-4 days—if it lasts that long!
Can I make this pie in advance?
Yes! This pie is perfect for making a day ahead of time. Just ensure it’s properly chilled before serving, and you’ll have a delicious dessert ready to go.
Is it possible to freeze my grannys cocoa cream pie?
While I recommend enjoying it fresh, you can freeze it! Just wrap it tightly in plastic wrap and then foil. When you’re ready to enjoy, let it thaw in the fridge overnight. Keep in mind the texture may change slightly.
Serving Suggestions for my grannys cocoa cream pie
When it comes to serving my granny’s cocoa cream pie, there’s a world of possibilities to elevate your dessert experience! I love to pair it with a steaming cup of coffee or a rich hot chocolate—it’s the perfect complement to the chocolatey goodness of the pie. If you want to add a bit of freshness, consider serving it alongside fresh berries, like raspberries or strawberries. Their tartness cuts through the richness beautifully!
Another option? Drizzle a bit of chocolate or caramel sauce on top of each slice for that extra indulgence. And don’t forget about a generous dollop of freshly whipped cream! It not only looks stunning but adds a light, airy contrast to the dense filling. Trust me, these simple touches will make your cocoa cream pie shine at any gathering!
Storage & Reheating Instructions for my grannys cocoa cream pie
To keep your delicious cocoa cream pie fresh, store any leftovers in the refrigerator. Just cover it with plastic wrap or place it in an airtight container to prevent it from absorbing any fridge odors. It should stay tasty for about 3-4 days—if it lasts that long!
If you need to reheat it, I recommend enjoying it chilled, as the pie is best served cold. However, if you prefer to warm it slightly, pop it in the microwave for just a few seconds—be careful not to overheat, as you want to maintain that lovely creamy texture!
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My Grannys Cocoa Cream Pie: 7 Steps to Blissful Indulgence
- Total Time: 4 hours 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy cocoa pie made from a classic family recipe.
Ingredients
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 2 3/4 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Whipped cream for topping
Instructions
- In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble.
- In a separate bowl, beat the egg yolks.
- Slowly whisk a small amount of the hot mixture into the egg yolks to temper them.
- Pour the egg yolk mixture back into the saucepan.
- Cook for an additional 2 minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla.
- Pour the filling into the pre-baked pie crust.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Use high-quality cocoa powder for better flavor.
- Top with fresh whipped cream before serving.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: granny's cocoa cream pie, chocolate pie, dessert recipe
