Aldean's Chocolate Pie

A simple, homemade chocolate cream pie, based on my grandma's recipe.

No melting chocolate or tempering eggs; you use cocoa powder, and heat the eggs
with the pudding filling!

Servings: 8

Author: Leona Konkel

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Course:

Dessert

Cuisine:

American

Keywords:

chocolate cream pie chocolate pie

🧂 Ingredients

2 eggs

(110 grams)
1 cup sugar

(200 grams)
¼ cup cornstarch

(35 grams)
3 tablespoons cocoa powder

(20 grams)
2 cups milk

(480 grams)
1 tablespoon butter

(14 grams)
1 teaspoon vanilla extract

(5 grams)
1 pre-baked pie crust
whipped cream

(for serving)

Instructions

1 In a medium saucepan, whisk together eggs, sugar, cornstarch, and cocoa. Slowly
stir in the milk and whisk to combine. The cocoa will make the mixture foamy.
2 Place saucepan on stove and heat over medium heat, stirring often and scraping
the bottom and corners with your whisk or a wooden spoon. Stir and scrape the
bottom more as you feel the mixture thicken.
3 Pause stirring for a few seconds to see if the mixture is bubbling yet. If the
surface doesn't bubble yet, continue lazily stirring the bottom for a minute,
then try again. (This process usually takes me about 10 minutes from when I put
the pan on heat, but this will depend on your pan and stove.)
4 When the middle of the mixture starts bubbling, cook for another 3 minutes,
scraping the bottom and sides of the pot constantly. (Again, this keeps the
mixture from sticking and burning, and breaks up lumps. It's especially
important at this stage.)
5 After the pudding has bubbled for 3 minutes, remove it from heat. Add the
vanilla and butter and stir until completely combined. Pour into your pre-baked
pie shell or crust. Place a layer of plastic wrap directly on the pudding to
prevent it from forming a skin on top.
6 Let pie cool on the counter briefly, then refrigerate until chilled. To serve,
remove plastic wrap and top with whipped cream. Refrigerate leftovers, which
will keep for about 3 days.