Prep 10 mins
Cook 0 mins
- 1 9-inch baked pie crusts or 1 graham cracker crumb crust, cooled
- 1⁄2 cup cocoa
- 1 1⁄4 cups sugar
- 1⁄3 cup cornstarch
- 1⁄4 teaspoon salt
- 3 cups milk
- 3 tablespoons butter or 3 tablespoons margarine
- 1 1⁄2 teaspoons vanilla extract
- sweetened whipped cream
- Prepare crust.
- Stir together cocoa, sugar, cornstarch and salt in medium saucepan.
- Gradually add milk, stirring until smooth.
- Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.
- Remove from heat; stir in butter and vanilla.
- Pour into prepared crust.
- Press plastic wrap directly onto surface.
- Cool to room temperature.
- Refrigerate 6 to 8 hours.
- Top with whipped cream.
- Cover; refrigerate leftover pie.
This pie-filling had tasted amazing, but the filling just didn't set, even after chilling for over 10 hours! The filling had the consistency of custard or pudding, which made a terrible mess while cutting and serving the pie/pudding, since it flowed all over the pie plate. I made this for my parents' 25th Wedding Anniversary today and was really disappointed that it didn't 'hold'. Nevertheless, everyone LOVED the taste, so I'm giving this four stars. Maybe the amount of cornflour isn't correct or something, becuase I'm positive I measure everything accurately, and followed your instructions to the last word!
For those having a problem with it setting...add 3 egg yolks when you add the milk and it will set to perfection, I promise! And it tastes even richer and makes for a much silkier pie.
This was the chocolate pie my mom made for us when I was growing up, so now I make it for my family. It takes me a while though cause I always make the pie dough from scratch, bake it, then wait till it's almost completely cool before I start cooking the filling on the stove. The filling doesn't take too long to put together, but then I let it cool somewhat at room temperature before putting it into the fridge. I, too, found the consistency way too soft after 8 hrs., so I let it chilll for upwards of 24 hrs before serving. That may be overkill on the chilling time, but it's always quite firm by then. I have yet to come across someone who does not find this pie delicious.