Recipe summary

Hands-on time:
15 mins. to 20 mins.
Baking time:
Total time:
20 mins. to 25 mins.
Yield:
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.
Volume Ounces Grams

  • 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

Directions

  1. 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. 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. 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. 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. 5) To use as a pie filling, place the cooked filling in a pre-baked 9" pie shell and chill until firm.
  6. 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.