Whisk together the cocoa, sugar, cornstarch, salt, and egg yolks.
Add the milk gradually, while over medium-high heat in a saucepan.
On medium heat, cook while stirring until it bubbles and thickens about 5 to 10 minutes. If it becomes lumpy, just beat out the lumps.
Cook until thick, beating it smooth.
Pour into a pre-baked pie shell.
Put in the fridge to chill.
Serve and enjoy!
Tips for grandma’s chocolate pie:
The only thing happening in the oven is just the meringue browning. So make sure to keep the custard cooking in the pan until it reaches the proper smoothness.
To add meringue to the recipe, beat the egg whites with salt and when they start to get fluffy add the sugar. Then pour the chocolate custard into the baked pie shell and top with the beaten egg whites. Allow to bake for about 10 minutes or until the peaks on the meringue are lightly browned. Then you are good to go.
