Grandmother’s Chocolate Cream Pie

Grandmother's Chocolate Cream Pie

Grandmother's Chocolate Cream Pie


  • 1 cup of sugar
  • 3 Tblsp of Cocoa
  • 3 Heaping Tblsp's of flour
  • 1 Cup of evaporated milk
  • 1 Tblsp of unsalted butter
  • 1 cup of water
  • 1/4 tsp of salt
  • 1 tsp of vanilla
  • 3 egg yolks
  • (Save Egg Whites for the Merengue Topping)


  1. Prepare a pie shell. Use a fork to put relief holes along the bottom and sides of the pie crust. Cook on 375 for approximately 15 minutes until the shell is brown. Allow the pie shell to cool.
  2. Mix all dry ingredients and stir well. Add milk and water. Blend Well. Then add Egg Yolks. Cook over a medium heat until thick, stirring constantly. As mixture begins to thicken and nearing end when ready to pour into pre-cooked pie shell, add butter and vanilla.
  3. Pour thickened mixture into the prepared pie shell. Allow to completely cool. Place in refrigerator to speed up the cooling process.
  4. Prepare merengue topping and brown appropriately.

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