|via The Pioneer Woman|
The other day I was really craving chocolate pudding and picked up a box of MY*T*FINE pudding & pie filling (sugar free chocolate). I followed the directions on the box but it was an epic fail. The pudding had this weird consistency, way too thick and with this unpalatable waxy film. This brand has been around for over 90 years so I must have made a mistake in the cooking process - overcooked?
Let's try this the old-fashioned way. The following chocolate pudding pie recipe is from The Pioneer Woman. I'm a huge fan of Ree Drummond and her no-nonsense simple cooking with step-by-step instructions. I also love her stories about her husband, family, and ranch living. Her cooking reflects her life-style - hearty recipes for hard-working folks.
1 whole Pie Crust, Baked and Cooled (or can use Oreo or Graham Cracker crust)
1 1/2 c sugar
1/4 c cornstarch
1/4 tsp salt
3 c whole milk
4 whole egg folks
6 1/2 ounces, Bittersweet Chocolate, chopped finely
2 tsp vanilla extract
2 Tbsp butter
Whipped Cream, for serving
- Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
- Pour in milk and egg yolks, and whisk together.
- Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: it should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
- Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered. Cut into slices and serve with whipped cream!