I have some rather hilarious memories of my mother trying to make gravy. She would just dump flour into pan drippings and then add milk. Well, needless to say, that didn’t work.

Then she tried putting flour and cold water into a shaker and dancing around the kitchen, shaking this container for all she was worth, and then pouring it in with pan drippings. Same disastrous results!

Many times I tried to convince her to either make a roux with the flour or to try cornstarch. She was far too stubborn to take cooking advice from her grown child!

 

INGREDIENTS

1 (9-inch) pie crust, baked

3 egg yolks, beaten

1½ cups white sugar

3 tablespoons cornstarch

½ cup unsweetened cocoa powder

½ teaspoon salt

3 cups milk

1 tablespoon butter

1½ teaspoons vanilla extract

1 cup frozen whipped topping, thawed

 

INSTRUCTIONS

In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.

Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

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Quick Tip:  Want to make this extra-rich? Use an extra egg yolk, 2 cups of cream or half and half, one cup of milk and 4 heaping tablespoons of cornstarch. You can also add 1 tablespoon of extra-strong coffee as part of the milk amount to bring out the chocolate flavor. If you feel like making your own crust or a meringue instead of the whipped topping, go for it!

Recipe courtesy of Cecil and image courtesy of Sue Garzone at AllRecipes