Granny’s Cocoa Cream Pie

For the Pie Crust:

1 ½ cups all-purpose flour

½ tsp salt

½ cup cold unsalted butter, cubed

4-5 tbsp ice water

For the Cocoa Filling:

1 cup granulated sugar

¼ cup unsweetened cocoa powder

¼ cup cornstarch

¼ tsp salt

3 cups whole milk

4 large egg yolks

2 tbsp unsalted butter

1 tsp vanilla extract

For the Whipped Cream:

1 cup heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract

Preheat the oven to 375°F (190°C). To make the crust, combine the flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the dough on a lightly floured surface and transfer to a 9-inch pie pan. Trim and crimp the edges, then prick the bottom with a fork. Line with parchment paper, add pie weights, and bake for 15-20 minutes or until golden. Remove from the oven and let cool.

To make the cocoa filling, whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

In a small bowl, whisk the egg yolks. Slowly whisk in about ½ cup of the hot cocoa mixture to temper the eggs, then return the mixture to the saucepan. Cook for another 2-3 minutes, stirring constantly, until thickened …

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