This recipe goes way back in my family.
My grandma's Mom used to make these pies for her lunches using leftover biscuit dough. She used real butter and cream and made half moon pies. Her friends at school always wanted to trade for her pie. Unfortunately she never got a recipe from her mother because she died when my grandma was only 12. Through the years my grandma devised the below method using pie crust. My Mom and her brothers loved these pies when they were kids and always begged my grandma to make one per kid.
When I was a kid, my Mom would make a cocoa pie and the pie pan would be wiped clean in seconds. We would all get our piece and eat it then my Mom would hide her piece in a cabinet to eat the next day. (this pie tastes better the next day) If she didn't hide it, she knew that we would scarf it up!!
If you want to make your own cocoa pie here's what you'll need....
3/4 c. sugar
2 T. cocoa
1/4 c. milk
2 to 3 T. butter
Pillsbury roll-up pie crust
(do not crimp edges)
Mix the above ingredients (except the crust) in a small saucepan.
Cook until butter is melted and it starts to bubble. Be careful not to burn. Place pie crust into a glass pie pan, letting the edges flop out over the sides of the pan. Pour cocoa mixture into unbaked pie crust.
Fold the edges of the crust over about 2 inches, so that the chocolate filling is showing in the center. The filling may run out of the crust a little and that is okay.
Bake at 325 degrees for about 30-40 minutes or until crust is golden and filling is bubbly.
Let the pie cool for a couple of minutes. After the middle part is not super runny, cut the pie into 4 pieces. Scoop the pieces out as best as you can and transfer to a clean pie pan. It won't look pretty, but that's okay!!
The reason I transfer it to a clean pie pan is because if you leave it in the original pan it sticks so bad. It will still stick to the second pie pan, but it won't stick as bad.
Serve with a cold glass of milk!!
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