June Chocolate Pie

Chocolate Pie

Submitted as Ruth Parent’s Chocolate Pie by Christina Lynn-Parent


3 c. milk

2 tbsp. butter

3 c. sugar

3 heaping tbsp. cocoa powder

3 heaping tbsp. flour

1 tsp. salt

3 eggs

1 tsp. vanilla

1 pie crust



Preheat oven to 400 degrees F. Prepare a pie pan or a 10” tart pan with the pie crust of your choice.

In a double boiler, heat 3 cups of milk and 2 tbsp. of butter until steaming. In a separate bowl, combine sugar, cocoa powder, flour, salt and eggs. Scooping some of the heated milk/butter mixture from the double boiler, temper the egg mixture. Once tempered, add everything back to the double boiler and heat until slightly thickened (about 15 minutes). The custard will still be quite loose. Remove custard from heat and add vanilla.

Pour the custard into the prepared unbaked crust and bake for 35 minutes or until fully set. (We recommend placing your pie or tart pan on a jelly roll pan in the oven to avoid drips and spills.

Let it cool then refrigerate. Serve with whipped cream.