Name: Chocolate Pudding Pie
Yield: 8 servings
Cuisine: American
Ingredients: 7 Tablespoons cocoa; ½ cup plus 2 Tablespoons flour; 1 ⅓ cup sugar; 2 cups milk; 2 cups Milnot (evaporated milk); 2 teaspoons vanilla extract; 2 Tablespoons butter; 4 egg yolks, beaten; 1 pie shell

An old Decard family recipe that is worth the work. Sure you can just buy chocolate pudding mix and put it in a pie shell but it won’t taste this good.

7 Tablespoons cocoa

½ cup plus 2 Tablespoons flour

1 ⅓ cup sugar

2 cups milk

2 cups Milnot (evaporated milk)

2 teaspoons vanilla extract

2 Tablespoons butter

4 egg yolks, beaten

1 pie shell

1

Combine all the dry ingredients; cocoa, flour and sugar, in a medium mixing bowl. In a large heavy bottomed pot, on medium high, heat up the, milk, Milnot, vanilla, and butter until it just starts to steam not boil stirring occasionally.

2

Turn the burner down to medium and stir in the dry ingredients. Breaking up any lumps as you spot them. Once everything is mixed together well, temper in the egg yolks and stir constantly keeping the temperature just below boiling.

3

Once the eggs are incorporated keep stirring until the mixture thickens to pudding thickness. It can take up to a half an hour of almost constant stirring. Once that’s done, pour into the pie shell and place in the fridge. 4 hours later it should be cool enough to serve. Serve with whipped cream.

CategoryDessertCuisineAmerican, North AmericanTags#stove-top

Ingredients