Stovetop Chocolate Pudding & Pie Filling

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quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: about 3 cups

Recipe photo

Take a ride in the Wayback Machine to a time when puddings and pie fillings were made from pantry staples, in a pan set over a burner. Every ingredient in this classic chocolate pudding is easily found and easily pronounced — no fillers here! Simply rich, creamy and just chocolate-y enough, your cream pies and parfaits never had it so good.

Stovetop Chocolate Pudding & Pie Filling

star rating (1) rate this recipe »
quick-n-easy
Hands-on time:
Total time:
Yield: about 3 cups
Published: 07/10/2014

Ingredients

  • 1/3 cup unsweetened cocoa powder, natural or Dutch-process
  • 1/4 cup cornstarch
  • 1 2/3 cups water
  • 14-ounce can sweetened condensed milk
  • 3 large egg yolks
  • 2 tablespoons soft butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon espresso powder, optional

Tips from our bakers

  • Need s'more ideas? Use your leftover egg whites to make marshmallow topping to top your pie.
  • Tiny pie shells baked in a muffin tin, filled with this luscious pudding and topped with fresh whipped cream, make dainty bite-sized pies.

Directions

1) Place the cocoa, cornstarch and water in a heavy-bottomed sauce pan over medium heat. Stir everything together; don't worry about a few small lumps.

2) Whisk in the sweetened condensed milk and egg yolks. Since the mixture is barely warm, there's no need to worry about the yolks cooking.

3) Cook the pudding for 4 to 5 minutes, or until it's thick and creamy. Remove it from the heat and immediately stir in the butter, vanilla and espresso powder. The pudding will become very smooth and glossy.

4) If desired, press the pudding through a sieve to remove any lumps. Place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming, and chill for several hours.

5) To use as a pie filling, place the cooked filling in a pre-baked 9" pie shell and chill until firm.

Yield: approximately 3 cups pudding or pie filling.

Reviews

1
  • star rating 02/05/2015
  • Ti'Lon from Richmond, Virginia
  • This is a great recipe! My only warning is that the thickening stage does take longer than 4 to five minutes and I would add the expresso powder since the unsweetened cocoa makes it very bitter. Other than that it is really yummy and easy to make. I will definitely be keeping this in my roster.
1
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