My Granny’s Cocoa Cream Pie

My Granny’s Cocoa Cream Pie is a delightfully creamy pie that’s filled with a rich and velvety cocoa custard and topped with a fluffy whipped cream topping. It’s not heavy or overly sweet either.

I think it’s a perfect dessert for any occasion, and if you’re not a chocolate fan, feel free to explore other flavors. It will still be undeniably delicious! If you’re looking for a smooth & creamy dessert that’s not overly sweet, you’ve come to the right place. When you make a silky cocoa custard and pair it with a light and airy whipped topping, you get the perfect pie. The addition of cocoa just sends it over the top. I’ve really been in the mood for comforting, nostalgic desserts, and this dreamy pie reminds me of family gatherings and cherished moments. Not a fan of cocoa? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed:

• Medium saucepan
• Whisk
• Mixing bowls
• Measuring cups and spoons
• Pie dish
• Plastic wrap
• Electric mixer or whisk
• Spatula

Ingredients:

For the Cocoa Custard:

• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 3 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Crust:

• 1 pre-baked 9-inch pie crust (store-bought or homemade)

For the Whipped Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions:

1. Prepare the Cocoa Custard:
   • In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined.
   • Gradually whisk in the milk until the mixture is smooth.
   • Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble. Continue to cook for 1-2 minutes after it begins to bubble.
   • Remove the saucepan from heat and gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks, whisking constantly to temper the eggs.
   • Return the egg mixture to the saucepan, whisking constantly, and cook for another 1-2 minutes until the custard is thick and smooth.
   • Remove from heat and stir in the butter and vanilla extract until the butter is melted and fully incorporated.
2. Assemble the Pie:
   • Pour the hot cocoa custard into the pre-baked pie crust, spreading it evenly.
   • Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
   • Refrigerate the pie for at least 4 hours, or until the custard is completely set.
3. Prepare the Whipped Topping:
   • In a mixing bowl, whip the heavy cream with an electric mixer or whisk until it begins to thicken.
   • Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
4. Serve:
   • Remove the plastic wrap from the pie and spread the whipped topping evenly over the custard.
   • Slice and serve the pie chilled. Enjoy!

This Cocoa Cream Pie is a comforting and nostalgic dessert that brings back memories of family gatherings and cherished moments. Perfect for any occasion!