Instructions
Step 1: Making the Crust
In a large bowl, combine flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until it resembles coarse crumbs. Gradually add ice water, mixing until the dough forms a ball. Flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
Step 2: Rolling and Baking the Crust
Preheat oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into the bottom and sides. Trim and crimp the edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, and bake for another 10-12 minutes, or until golden brown. Cool completely.
Step 3: Making the Filling
In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. In a separate bowl, whisk together milk and egg yolks. Gradually whisk the milk mixture into the saucepan.
Step 4: Cooking the Filling
Cook over medium heat, whisking constantly, until thickened and boiling. Cook for 2 more minutes. Remove from heat and stir in butter and vanilla.
Step 5: Assembling and Chilling
Pour the 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.
Step 6: Serving
Before serving, add a dollop of whipped cream and a sprinkle of cocoa powder (optional). Slice and enjoy!
Keto and Low-Carb Variations
For a keto/low-carb version:
- Crust: Use almond or coconut flour instead of all-purpose.
- Filling: Use a sugar substitute and xanthan gum instead of cornstarch. Opt for unsweetened almond or coconut milk.
Tips for Success
- Use cold, cubed butter for a flaky crust.
- Use pie weights to prevent puffing.
- Whisk constantly to avoid lumps in the filling.
- Chill completely before serving.
- Get creative with toppings – chocolate shavings or caramel are delicious!
Conclusion
Granny’s Cocoa Cream Pie is a delightful dessert for any occasion! Whether you stick to the classic recipe or try the keto version, it’s guaranteed to be a hit. Happy baking!
FAQs
Can I use a store-bought crust?
Yes! Follow package instructions.
How long can I store the pie?
Up to 3 days refrigerated, covered.
Can I freeze the pie?
Yes, for up to 2 months. Wrap tightly and freeze in a freezer-safe container. Thaw in the refrigerator.