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.

Remove from heat and stir in butter and vanilla extract. Pour the filling into the cooled pie crust. Press plastic wrap onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.

To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract together in a bowl until soft peaks form. Spread the whipped cream over the chilled pie before serving.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 50 minutes