Mama’s Chocolate Pie

It has been so long since I have fixed this pie. It’s one of a couple chocolate pies that Mama used to make, it’s so easy and so very good. I wanted to make it the other day but I couldn’t find the cocoa powder which I knew I had bought a while back. I tore my kitchen up trying to find it then gave up and just bought more. Wouldn’t you know, I go to put the cocoa powder up with my baking supplies and tucked behind a big tub of lard was the other can I had searched for. At least it was nice to know that I hadn’t really lost my mind thinking I had some. Mama served this pie with cool whip, which I don’t have and didn’t buy, but it’s delicious right by itself. The pie forms a thin crust on top and then under that is a nice creamy chocolate filling.

I’m sure I’ve told y’all this before but come Saturday, after Mama would get home from work at the bank, she always made 2 pies one being chocolate and the other either coconut or lemon. We didn’t get to eat them on Saturday unless company dropped in, they were saved to enjoy after Sunday dinner. What was leftover would be carried over to Nannie Polly’s for them to enjoy after supper. Nannie Polly usually only made 3 kinds of pies which were buttermilk, sweet potato or egg custard so come Sunday she and Papa looked forward to whatever pie Mama would send to them. If Nannie had baked a cake, which she usually did for the weekend in case company dropped by their house, she would send us home with some. When I first married I made pies or cakes come the weekend to serve for company and wouldn’t you know not a soul would drop by. I would end up calling Mama and Daddy to come eat some so it wouldn’t end up going to waste.


  • 1 1/4 C. sugar
  • 3 1/2 T. cocoa powder
  • 5 oz. can evaporated milk
  • 1/4 C. salted butter, melted
  • 2 large eggs
  • 1, unbaked 9″ pie crust


In a bowl, whisk together the sugar and cocoa powder. Add the milk, butter and eggs and whisk till nice and smooth. Pour the filling into the pie shell and bake in a 350 degree oven for 50 minutes. Allow the pie to cool for at least 30 minutes before slicing. Any leftovers need to be put in the fridge.

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