My Family Cocoa Cream Pie Recipes

GRANDMA'S COCOA MERINGUE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a large saucepan or double boiler combine flour, cocoa powder, 1 cup of sugar, and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in vanilla extract. Pour mixture into baked pie shell.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and vanilla, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
• Bake in the preheated oven for 8 to 10 minutes, or until top is lightly browned. Remove and allow to cool before serving.

GRANNY'S COCOA CREAM PIE RECIPE - (3.8/5)

Steps:

• Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. While stirring, mix in the vanilla. Cream pies take some time to thicken, so stir... and stir (10 to 15 minutes). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill for several hours before serving. Add whipped cream, cool whip, or a baked meringue for the topping if you like :)

VEGAN CHOCOLATE CREAM PIE (NO TOFU!)

Steps:

• If baking the crust, preheat oven to 350 degrees F.
• Place cookies in a food processor and pulse until the cookies are in fine crumbs. (You don't want any large pieces left).
• Add melted butter and pulse to combine until all the crumbs are moistened and the mixture resembles wet sand. (It should stick together when pinched.)
• Pour crumb mixture out into a 9″ pie dish.
• Use your fingers or the back of a measuring cup (my favorite!) to pat down the crust smoothly along the bottom of the pie pan and up the sides of the dish. Even out the edges of the crust with your finger.
• For a no-bake crust, chill the crust 20-30 minutes while you make your filling. For a baked crust, bake 8-10 minutes at 350 degrees F. Cool before adding the filling.
• In a medium saucepan, whisk together cocoa powder, cornstarch, and coconut sugar. Pour in coconut milk and almond milk.
• Bring the mixture up to a boil, whisking constantly to help avoid lumps.
• Boil 2-3 minutes, or until mixture is visibly thicker. (You want it to really thicken.)
• Remove pudding from the heat and add chocolate chips, vanilla, and salt.
• Whisk to combine until the chocolate chips are completely melted. (Mixture will be quite thick now.)
• Remove pie crust from the refrigerator and pour in your chocolate cream filling.
• Cover the pie with plastic wrap or beeswax wrap and chill until completely chilled through and set, at least 2-3 hours. (I love making this pie even further ahead-8-12 hours.)
• When ready to serve, remove from the refrigerator and uncover. Top with whipped topping and shaved chocolate, as desired. Note: the surface of the pie may crack as it chills. This is totally fine. That's what whipped cream is for!

NO BAKE BLACK FOREST PIE

Steps:

• In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined. Add in sour cream and vanilla extract. Beat until combined.
• Stir in the Cool Whip with a spatula or wooden spoon until it's mixed well.
• Spread half of the mixture into the ready-to-use pie crust.
• Add cocoa powder and powdered sugar to the remaining cream cheese mixture and beat together until combined.
• Spread evenly over the cream cheese layer.
• Cover and let refrigerate for at least 8 hours or overnight. Cut into slices and serve each slice topped with some cherry pie filling.

COCOA CREAM PIE

Steps:

• Prepare pastry shell; cool.
• In medium saucepan, stir together sugar, cocoa, cornstarch, and salt.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• Boil 1 minutes; remove from heat.
• Gradually stir about half of the hot filling into yolks.
• Return all to saucepan; bring to gentle boil.
• Cook and stir 1 minute. Remove from heat; stir in butter and vanilla.
• Pour into pastry shell.
• Press plastic wrap directly onto surface.
• Cool.
• Refrigerate until set.
• Garnish with whipped cream and strawberries, if desired.

CHOCOLATE TWO-CHEESE PIE

Steps:

• Sprinkle gelatine over water in 1-cup microwavable measuring cup; let stand 1 minute. Microwave on HIGH 40 seconds or until gelatine is dissolved; stir. Let stand 3 minutes.
• Place ricotta cheese, Neufchatel, sugar and cocoa powder in food processor or blender container; cover. Process until smooth. Gradually add gelatine mixture through feed cap, processing until well blended. Pour into crust.
• Refrigerate several hours or until firm. Top with whipped topping just before serving. Store leftover pie in refrigerator.

MY FAMILY COCOA CREAM PIE

Steps:

• This is a delightfully easy pie to construct. Use a store bought crumb crust for the easiest way. I make my own and I'm sure you must have a delightful family crust recipe. If not, use a baked pastry shell and save yourself some clean up.
• Combine coca, sugar, cornstarch, and salt in a saute pan. When thoroughly combined, stir half and half into it and blend until combined. NOTE: originally had heavy cream and skim milk but tested with all half and half and it is just as good and easier to use!
• Set over medium high heat and stir continually until mixture comes to a low controlled simmering boil. Let it low boil for 1 minute. Remove from heat. Stir in butter and vanilla and pour into prepared crust.
• Cover filling with plastic (like Saran) and cool for a while before putting in refrigerator. When thoroughly chilled, Cut and serve with whipped cream.