This Cocoa Cream Pie is a timeless dessert, featuring a rich chocolate custard nestled in a pre-baked crust. Best served chilled, it’s perfect for a classic treat or special occasion.
| Ingredient | Quantity |
|---|---|
| Cocoa powder | ½ cup |
| Flour or cornstarch | ½ cup or ¼ cup |
| Egg yolks, beaten | 3 |
| Sugar | 1 cup |
| Salt | ¼ teaspoon |
| Milk | 2 cups |
| Vanilla extract | 1 teaspoon |
| Butter | 1 tablespoon |
| Pre-baked pie crust | 1 |
Step 1: Combine Dry Ingredients and Yolks
In a heavy-bottomed saucepan, whisk together cocoa, flour (or cornstarch), beaten egg yolks, sugar, and salt until smooth.
Step 2: Cook the Custard
Gradually add the milk over medium-high heat, whisking constantly. Continue stirring for about 10 minutes, until the mixture thickens to a smooth, pudding-like consistency.
Step 3: Add Flavor and Butter
Remove from heat, then stir in vanilla extract and butter until fully incorporated.
Step 4: Fill the Crust and Chill
Pour the hot custard into the pre-baked pie shell. Refrigerate for several hours until the filling is completely set.
Step 5: Serve
Top with whipped cream if desired, or use leftover egg whites to make a light meringue topping before serving.
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