This is an old recipe, so it isn't going to be like the ones you buy in stores today!  And my shortcut cooking the filling in the microwave keeps the kitchen cool when it is hot outside.

My own mother taught me the pudding in the microwave trick many moons ago when I was a young teenager.  Oh the ingredients are the same and believe me the taste is too, with no fuss standing over the stove or fear of it sticking to the pot and scortching.

So enjoy that same pie that you remember growing up and make this AMAZING old fashioned recipe!

Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.

Chris & Tammy Nichols
How to Make the Perfect Cream Cheese Pumpkin Pie

Granny’s Chocolate Cream

Granny’s Chocolate Cream
REFRIGERATED PIE CRUST
1 CUP SUGAR
2 HEAPING TBSP. COCOA
3 TBSP. CORN STARCH
1 CUP EVAPORATED MILK
1 CUP WATER
4 EGG YELLOWS (SAVE WHITES FOR MERINGUE)
1/4 STICK SALTED BUTTER
1 TSP. VANILLA
Preheat oven to 375 degrees. Put pie crust in 9-inch standard pie plate. Crimp edges to form edging (see video tutorial). Prick pie crust with a fork and bake for 14 minutes or until golden brown. Take out of oven and turn down temperature to 325 degrees. In a glass batter bowl whisk together sugar, cocoa, and corn starch. Add milk, water, and egg yolks, whisk well. Cook in microwave on high for 4 minutes. Remove from microwave, whisk well making sure to whisk along sides and bottom to incorporate starch that may have settled. Continue to cook at 1-minute intervals until thick and creamy. Take out and whisk in vanilla and butter. Place in pre-baked pie crust. Top with meringue. Seal meringue around edges of crust leaving no holes. Bake in 350-degree oven for 20 minutes until golden.
Meringue:
4 EGG WHITES (ROOM TEMP)
1/4 CUP SUGAR MIXED WITH 2 TSP. CORN STARCH
1/2 TSP. CREAM OF TARTER
Preheat the oven to 350 degrees. Add egg whites to a clean dry mixing bowl. Use stainless steel if available. Mix whites on high speed until they begin to foam. Add cream of tartar and gradually add sugar/starch mixture while beating on high. Beat until stiff peaks form (do not over beat). Should be ready within 3 minutes.​


Rights: This recipe has a copyright in our Cookbook.  You are allowed to use it for personal use only.  ​