I made a fudge pie and the filling separated. A chocolate layer rose to the top and a “chess pie” type layer settled at the bottom. What would cause the filling to separate?
Suzanne, could you link to a recipe so we have an idea of the ingredients and techniques involved?
Your recipe is almost a duplicate of the one I use, except mine calls for 1/4 cup of flour mixed with the cocoa. I suspect the problem was that there wasn't enough "stuff" to keep the cocoa suspended in the egg/sugar/milk mixture. As the egg custard part cooked, the proteins contracted and the teensy bits of cocoa powder were forced upwards and outwards.