Oh, where do I even begin with my Granny’s cocoa cream pie? This luscious dessert isn’t just a recipe; it’s a sweet slice of my childhood. I remember standing on a stool in her cozy kitchen, watching her whisk together cocoa, sugar, and love. The moment that creamy filling hit the pre-made pie crust, I knew we were in for a treat! My Granny always said that chocolate has a way of bringing people together, and this pie is the perfect example. Trust me, once you take a bite of this rich, velvety pie, you’ll feel all the warmth of family traditions wrapped around you.
Ingredients for My Grannys Cocoa Cream Pie
- 1 pre-made pie crust (store-bought or homemade, your choice!)
- 1 cup granulated sugar (this adds just the right amount of sweetness)
- 1/3 cup unsweetened cocoa powder (for that rich chocolate flavor)
- 1/4 cup cornstarch (this helps thicken our creamy filling)
- 1/4 teaspoon salt (to balance the sweetness)
- 2 3/4 cups milk (whole milk works best for creaminess)
- 3 tablespoons butter (unsalted, adds a silky richness)
- 1 teaspoon pure vanilla extract (because vanilla makes everything better)
- 1 cup whipped cream (for a fluffy, dreamy topping)
How to Prepare My Grannys Cocoa Cream Pie
Making my Granny’s cocoa cream pie is a delightful process, and I promise it’s easier than you might think! Let’s get right into it!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). This is important because we want our pie crust to be perfectly baked!
- In a medium saucepan, combine 1 cup of granulated sugar, 1/3 cup of unsweetened cocoa powder, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they’re well blended.
- Gradually add 2 3/4 cups of milk to the mixture, stirring constantly over medium heat. This will help avoid lumps—trust me, nobody wants that!
- Continue to cook while stirring until the mixture thickens and begins to boil. You’ll know it’s ready when it starts bubbling gently.
- Once thickened, remove the saucepan from the heat and stir in 3 tablespoons of unsalted butter and 1 teaspoon of pure vanilla extract. This is where the magic happens!
- Carefully pour the creamy filling into your pre-made pie crust, smoothing it out with a spatula.
- Let the pie cool at room temperature for about 30 minutes, then pop it in the fridge for at least 2 hours to set up nicely.
- When you’re ready to serve, top it with a generous dollop of whipped cream. Yum!
And there you have it—your very own cocoa cream pie, just like Granny used to make! Enjoy the sweet moments with every slice!
Tips for Success
To make sure your Granny’s cocoa cream pie turns out beautifully, here are some of my favorite tips! First, use high-quality cocoa powder; it really makes a difference in flavor. If you want a firmer texture, consider chilling the pie overnight—trust me, it’s worth the wait! When mixing the milk with the dry ingredients, whisk constantly to avoid lumps; no one likes a gritty filling! Lastly, don’t skimp on the whipped cream topping; it adds that fluffy touch that perfectly complements the creamy chocolate. Follow these tips, and you’ll impress everyone at the table!
Why You’ll Love This Recipe
- Quick to prepare, perfect for any occasion
- Rich, velvety chocolate flavor that melts in your mouth
- Nostalgic recipe that brings back sweet memories
- Impressive dessert that’ll wow your family and friends
- Easy to make with simple ingredients
Nutritional Information
Each slice of my Granny’s cocoa cream pie is approximately 350 calories. It contains about 18g of fat, 28g of sugar, and 5g of protein. These values can vary slightly based on the specific ingredients you use, but one thing’s for sure—this pie is a delicious treat you won’t soon forget!
Storage & Reheating Instructions
To keep your Granny’s cocoa cream pie fresh, store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to enjoy it later, you can freeze slices wrapped tightly in plastic wrap and then foil for up to 2 months. When you’re ready to indulge again, just thaw it in the fridge overnight. No need to reheat—this pie is delicious served cold, especially with that fluffy whipped cream on top!
FAQ About My Grannys Cocoa Cream Pie
Got questions? I’ve got answers! If you’re looking to switch things up, you can substitute almond milk for regular milk for a nutty twist, or even use coconut milk for a tropical flavor. Want it sweeter? Just add a little more sugar to the filling, tasting as you go! If you’re feeling adventurous, try adding a pinch of espresso powder to enhance that chocolate taste. And if you don’t have whipped cream, a scoop of vanilla ice cream on top is equally delightful! Whatever you choose, this pie will still be a hit!
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My Grannys Cocoa Cream Pie: 7 Steps to Pure Bliss
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy cocoa pie made from a family recipe.
Ingredients
- 1 pre-made pie crust
- 1 cup sugar
- 1/3 cup cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups milk
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup whipped cream for topping
Instructions
- Preheat your oven to 350°F.
- In a saucepan, mix sugar, cocoa powder, cornstarch, and salt.
- Add milk gradually, stirring constantly over medium heat.
- Cook until the mixture thickens and boils.
- Remove from heat and stir in butter and vanilla.
- Pour the filling into the pie crust.
- Let it cool at room temperature, then refrigerate for at least 2 hours.
- Top with whipped cream before serving.
Notes
- Use high-quality cocoa for the best flavor.
- Chill the pie overnight for a firmer texture.
- Garnish with chocolate shavings if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop and refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: my grannys cocoa cream pie
