Grannys Cocoa Cream Pie

Instructions

Combine flour and salt in a large bowl. Cut in cold butter using a pastry blender or your fingers until it resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, pressing into the bottom and sides. Trim and crimp edges.
Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and paper; bake another 10-12 minutes, or until golden brown. Cool completely.

Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. In a separate bowl, whisk together milk and egg yolks.
Gradually pour milk mixture into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until thickened and boiling. Cook 2 more minutes. Remove from heat and stir in butter and vanilla.
Pour filling into the cooled crust and smooth the top. Cover directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.

Before serving, add a dollop of whipped cream and a sprinkle of cocoa powder (optional). Slice and enjoy!

For a keto or low-carb version:

Substitute almond or coconut flour for all-purpose flour in the crust.
Use a sugar substitute and xanthan gum instead of sugar and cornstarch in the filling.
Use unsweetened almond or coconut milk.

Yes! Follow package instructions.

Up to 3 days in the refrigerator, covered.

Yes, for up to 2 months. Wrap tightly and store in a freezer-safe container. Thaw in the refrigerator.