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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my daughters aunt used to make this for her for her birthday every year.will try and make it for her. her birthday is in dec but will make sometime soon i make an apple pie for her husband in jan every year
thanks for the reciepe
My Gram used to make me this and I loved it, I knew her altzhemier had advance when she could no longer remember the recipe.
It said in the recipe milk not evaporated as you stated. Which one do I use?
This sounds so good I can’t wait to try these recipes out. Thank you so much for sharing your recipes
Do we use like 2% or whole milk or evaporated Milk
The milk part is very unclear. She states she used 10 oz evaporated milk, then list 2 cups milk which is 16 oz.
I’m confused on the milk part too.
I finally made this pie I used whole milk it’s in the fridge to cool can’t wait to taste it thank you
Years ago I starting cooking the pudding in the microwave, Mix the dry ingredients with a whisk, slowly add the milk and stir, cook on 60 percent, stirring with a whisk about every 3 minutes I tempered the egg yolks and added them to the mixture, and cooked till it was the right consistency before putting it in the baked pie shell. Much easier and faster
I make my chocolate pie just like that so did my mom and her mom and now my daughter and her daughter we use whole milk Its delicious we make our mererigune out of the egg yokes and white sugar extract flavoring