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The best chocolate cream pie is made in your kitchen!

Two of my favorite recipes come from my Grandmother, Banana Pudding and Chocolate Cream Pie. I remember being a little girl and having my Mom teach me how to scald milk on the stove so I could help make these recipes.

If you’re making banana pudding or chocolate cream pie you must know how to scald milk. Keep reading for how to scald milk!

My Grandma’s Chocolate Cream pie is the best. It all starts by scalding 2 cups of whole milk on the stove and then adding flour, sugar, salt, butter, eggs, vanilla, and cocoa powder. This pie is a staple at family holidays.

 

The best chocolate cream pie has a buttery graham cracker crust and then is filled with a smooth chocolate cream filling. 

Chocolate Cream Pie

My Grandmother’s Chocolate Pie Recipe starts with a graham cracker crust.

Graham Cracker Crust

Ingredients

• 2 cups finely ground graham cracker crumbs
• 1/2 cup white sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

Directions

• Mix graham crackers, sugar, melted butter, and cinnamon until well blended.
• Press mixture into a 9 inch pie plate.
• Bake at 350 degrees for 7 minutes.
• Cool.

With the pie crust cooling, now it’s time to focus on the chocolate cream pie filling.

Chocolate Cream Pie Filling

Ingredients

• 1/3 cup flour
• 1 cup sugar
• 1/4 teaspoon salt
• 2 cups whole milk; scalded
• 3 slightly beaten egg yolks
• 1 tablespoons butter
• 1/2 teaspoon vanilla
• 6 tablespoons cocoa (I like to use dark cocoa)

To make the filling you use two pans on the stove. In one saucepan you mix the flour, sugar, salt, and cocoa. In another saucepan you scald the whole milk.

Scalding the milk means heating it until tiny bubbles form around the edge. You’re not boiling the milk. Once the tiny bubbles form you take it off the heat to use.

Once you’ve scalded the milk you add the milk slowly to the flour mixture, and then cook the entire mixture. Stir constantly until it thickens and boils. After it thickens continue cooking for two more minutes. Cooking the mixture long enough is the key for making it set. If you don’t cook it long enough the pie will be runny (trust me, I know from experience). Though even if it doesn’t set up properly, it still tastes good..

Remove from heat. Add a small amount of the hot pudding to the egg yolks, mix well, then stir into the hot pudding. Add butter and vanilla to the pudding and stir well.

When you’re pudding is finished the last step is to pour it into the pie crust.

Smooth over the top and then put it in the fridge to chill!

When the pie is cool and firm it’s ready to slice and eat. A chocolate cream pie recipe your family will love as much as mine! I recommend serving it with a glass of Vitamin D milk.

Visit https://milklife.com/milk-love-whats-real to learn more about the different types of real milk for you and your family.

Chocolate Cream Pie

Yield: 8 slices

Print

Ingredients

• 2 cups finely ground graham cracker crumbs
• 1/2 cup white sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon
• 1/3 cup flour
• 1 cup sugar
• 1/4 teaspoon salt
• 2 cups whole milk; scalded
• 3 slightly beaten egg yolks
• 1 tablespoons butter
• 1/2 teaspoon vanilla
• 6 tablespoons cocoa (I like to use dark cocoa)

Instructions

Graham Cracker Crust

Mix graham crackers, sugar, melted butter, and cinnamon until well blended.

Press mixture into a 9 inch pie plate.

Bake at 350 degrees for 7 minutes.

Cool.

Chocolate Cream Pie Filling

Place two pans on the stove.

In one saucepan mix the flour, sugar, salt, and cocoa.

In another saucepan scald the whole milk (heat the milk until tiny bubbles form around the
edge. Don't boil the milk.) Once the tiny bubbles form remove from heat.

Add the milk slowly to the flour mixture, and then cook the entire
mixture. Stir constantly until it thickens and boils.

After it thickens continue cooking for two more minutes.

Remove from heat. Add a small amount of the hot pudding to the egg
yolks, mix well, then stir into the hot pudding.

Add butter and vanilla to the pudding and stir well.

Pour filling into the pie crust.

Smooth over the top and put it in the fridge to chill.

When pie is cool and firm it's ready to slice and serve!