WOW! We are picky! Hubby and I just got back from vacation and he loved the chocolate pie at dinner one evening. I tried some recipes and they turned out with a brownie texture, tried others and they were basically perked up pudding…But this recipe was IT! (Even better than the restaurant’s!!! I made a homemade crust, doubled the vanilla and instead of a 12 ounce can of evap milk, I used 10 ounces. –(2) 5 ounce cans, used granulated sugar which quickly dissolved. Not runny or grainy or lumpy. 170 pound hubby ate 1 1/4 pies in 24 hour time span! LOL
It’s simple and most tasty. Often used during the 50’s and 60’s it was a very simple dessert. Mom, of course, made her own pie crust back in those days, now we buy frozen….
1/2 cup cocoa
1/2 cup all-purpose flour
3 egg yolks
1 1/2 cup sugar
1/4 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
Mix cocoa, flour, beaten egg yolks, sugar, and salt, add milk while stirring in a pot over medium/high heat. Cook until thick, beating it smooth. Cream-pies take some time to thicken, so stir, stir. 10-15 minutes. Just keep stirring until it thickens. Pour into a pre-baked pie shell. Put in the refrigerator to cool. add whipped cream or use leftover egg whites for a meringue topping. Enjoy!!
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