- Makes 2 pies or 16 pie slices.
- 2 single piecrusts
- 2 C sugar
- 6 Tbsp self-rising flour (see note)
- 3/4 C cocoa
- 1/2 C butter
- 3 C milk
- 1 tsp vanilla
- 6 egg yolks
Cook piecrust shells according to directions. Mix sugar, flour, and cocoa together; stir to blend. Melt butter in a medium pan over medium heat. In a small bowl, whisk egg yolks to break them up. Add milk, vanilla, and egg yolks to melted butter. Add dry ingredients and stir continuously until it boils. Continue boiling on medium-high heat for 5-7 minutes or until very thick. Pour into pie shells.
Don’t have self-rising flour? Substitute all-purpose flour and add 1/2 tsp salt.
Makes 2 pies or 16 pie slices.