Ingredients

½ c. cocoa
¼ cup cornstarch or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla

Directions

Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir… and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens.

Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like, Or use the left over egg whites for a meringue topping!

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• Yoder’s Peanut Butter Pie
• Key Lime Pie 2
• Coconut Cream Pie
• No Bake Chocolate-Peanut Butter Pie
• Sugar Cream Pie