½ c. cocoa
1/2 cup Flour or 1/4 c. cornstarch
3 egg yolks
1 c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla
1 tbsp butter
1 Pre-baked pie crust
Mix cocoa, cornstarch, beaten egg yolks; then sugar and salt, and add milk gradually, while stirring in a pot over med-high heat on your stovetop.
Cook until thick, whisking it until smooth. Don’t stop stirring or leave the pot until it’s nice and thick like pudding.
Cream Pies take some time to thicken, so stir for (10 min or until thickened). Using a heavy bottom pan really helps. Just keep it up until it thickens, add vanilla in after you take the pan off the heat and 1 Tbs of butter. Pour into a pre-baked pie shell. Put in the fridge to chill, and add whipped cream if you like. Or use the leftover egg whites for a meringue topping!
Some people asked if you need to bake or freeze it… No, is the answer. It is an old-fashioned pudding. It thickens as you cook it. Cornstarch is a perfect gluten-free option.
*If making a deep dish pie you may want to double the recipe to fill it to the top. But, use your own discretion and experiment!