1/4cup cornstarch/or arrowroot powder (or 1/2 cup all purpose flour)
1 1/2cup sugar
9″ pre-baked pie shell
How To Make It :
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!