Instructions
1/ 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.
2/ Cook until thick, whisking it until smooth. Don’t stop stirring or leave the pot until it’s nice and thick like pudding.
3/ 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!
Recipe Notes
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!
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