- Hands-on time:
- 15 mins. to 20 mins.
- Baking time:
- Total time:
- 20 mins. to 25 mins.
- about 3 cups
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.
- 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.
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.