This decadent chocolate cream pie recipe has very special memories attached to it. It’s an adapted version of my dear Granny Wheeler’s chocolate pie recipe. It was my Dad’s favorite pie in the whole-wide world (which is totally understandable since it’s so scrumptious).
Both my Dad and my Granny have gone on to be with the Lord. And so each time I make this, it’s a special treat to recall sweet memories of us sitting around my Granny’s table enjoying this pie together. We hope it helps to create sweet memories for your family too!
Sweet Memories Chocolate Cream Pie
Ingredients
- 2 cups of raw whole milk
- 3 large egg yolks
- 3/4 cup Rapadura (or sucanat)
- 1/4 cup unsweetened *fair trade cocoa powder
- 1/4 cup organic whole spelt flour (or organic whole wheat flour)
- 1/4 tsp sea salt
- 1 tbsp butter
- 1 tsp pure vanilla extract
- Your favorite wholesome pie crust, prebaked
Instructions
- In a large saucepan, whisk together all ingredients, except the butter and vanilla, until well combined. Cook over medium heat, while whisking constantly. Once the pudding comes to a boil, reduce heat to maintain a good rolling simmer and continue whisking constantly until the pudding bubbles and thickens (about 8 minutes). Be sure the filling is very thick before removing from the heat. Then stir in the butter and vanilla.
- Allow chocolate pudding to cool about 5 minutes. Then whisk well and pour into the prebaked pie crust. Refrigerate for at least two hours (or overnight) before serving. Serve with a heaping dollop of homemade whipped cream. Enjoy!
Notes
For information about why I only purchase fair trade chocolate and other products, click here.
I can’t wait to try this! My favorite pie in the whole world is chocolate pie. My Grandma used to make it for me all the time. Now then, this is the Jello pudding and pie mix type of pie so I know my tastebuds will have to adjust, but this looks and sounds great!
Isn’t it great how food can spark such wonderful memories! I hope you enjoy this recipe! You’re right about it taking time for your tastebuds to get used to whole foods, but just go slow and keep moving forward before you know it you will be on the other side – where you can’t imagine eating the processed stuff. Blessings to you, Kelly
This recipe is just what I’m looking for. But, is there anything gluten-free that will thicken it properly instead of the flour? Cornstarch? I am going to make it with the almond flour tart crust.
Yes, you could use organic cornstarch. I’m also experimenting with using gelatin instead of flour to make it GF. Once I get this right, I’ll repost this option (using gelatin). Blessings, Kelly 🙂
Well, I figure I should rave about this before I go into the kitchen and make another one! Yummo! 1st trimester is making me crave sweets….and chocolate. (well ,now that I think about it I always crave these two things) I used the bl almond flour crust from your lemon tart recipe. I seriously couldn’t decided what was better: crust or filling! (neither could my husband) My daughter (4yrs) had the honor of stirring and stirring and after the cocoa was dissolved she just kept saying “Mom, it’s chocolate!” like it was magic. Super cute. Anyway, felt good about downing this as a midnight snack to help ward off nausea since it’s packed with real milk, pastured eggs and added protein in the crust. I need more midnight snacks! Plus I would love to know if you are successful at using gelatin! Not GF myself, but would love the added health benefits of some pastured gelatin! Thanks again!
Hi, Hope! I’m so glad you enjoyed this recipe. Now that I’m GF, I have been wanting to re-do this recipe using pastured gelatin rather than flour to set it. It’s on my “to do” list, so hopefully, I’ll be able to get around to in the New Year. So many great recipes to work on, so little time – LOL! But if you get adventurous and figure it out before I do, please feel free to share. Lots of blessings, Kelly 🙂