Homemade Chocolate Pudding and Pie Filling

Homemade Chocolate Pudding and Pie Filling is a rich, creamy, and velvety dessert that’s easy to make from scratch. Whether served as a classic pudding or used as the base for a luscious pie, this versatile recipe is sure to become a favorite.

Kitchen Equipment Needed

• Medium saucepan
• Whisk
• Mixing bowls
• Heatproof spatula

Ingredients Overview

• Cocoa Powder: For a deep, chocolatey flavor.
• Milk: Provides a creamy base. Whole milk works best, but you can substitute with non-dairy milk.
• Sugar: Sweetens the pudding to perfection.
• Cornstarch: Thickens the mixture, giving it a silky texture.
• Egg Yolks: Add richness and body to the pudding.
• Vanilla Extract: Enhances the chocolate flavor.
• Butter: Adds shine and a luxurious mouthfeel.

Step-by-Step Instructions

1. Combine Dry Ingredients

• In a medium saucepan, whisk together 1/3 cup granulated sugar, 3 tablespoons unsweetened cocoa powder, 2 tablespoons cornstarch, and a pinch of salt.

2. Add Milk and Heat

• Gradually whisk in 2 3/4 cups of milk, ensuring there are no lumps.
• Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and bubble (about 5-7 minutes).

3. Temper the Egg Yolks

• In a small bowl, whisk 2 egg yolks. Slowly add a ladleful of the hot chocolate mixture to the yolks while whisking to temper them.
• Pour the tempered yolks back into the saucepan, whisking constantly.

4. Cook Until Thickened

• Continue cooking the mixture for another 2-3 minutes, or until it reaches a thick, pudding-like consistency.

5. Finish with Butter and Vanilla

• Remove the saucepan from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract. Mix until smooth and glossy.

6. Cool and Serve

• Pour the pudding into individual serving dishes or a pre-baked pie crust if using as a pie filling.
• Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
• Chill in the refrigerator for at least 2 hours before serving.

Recipe Tips

• Adjust Sweetness: Taste the pudding before chilling, and adjust the sugar to your preference.
• Make It Dark Chocolate: Use dark cocoa powder and reduce the sugar slightly for a more intense chocolate flavor.
• Add Layers: For pie, consider layering with whipped cream or topping with chocolate shavings.

What to Serve With This Recipe

Serve the pudding with a dollop of whipped cream or a sprinkle of shaved chocolate. As a pie, pair it with a flaky crust or a graham cracker base for added texture.

Frequently Asked Questions

Can I make this dairy-free?
Yes, substitute the milk with almond, oat, or coconut milk, and use a dairy-free butter alternative.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze this pudding?
Freezing is not recommended as it can alter the texture.

Ingredients

• 1/3 cup granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons cornstarch
• Pinch of salt
• 2 3/4 cups milk (whole or non-dairy)
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. Whisk sugar, cocoa powder, cornstarch, and salt in a medium saucepan.
2. Gradually whisk in milk and cook over medium heat until thickened.
3. Temper egg yolks by whisking in a small amount of the hot mixture, then combine with the rest.
4. Cook for 2-3 minutes until thick. Remove from heat and stir in butter and vanilla.
5. Pour into serving dishes or pie crust, cover with plastic wrap, and chill for 2 hours.

Enjoy this Homemade Chocolate Pudding and Pie Filling, a decadent treat that’s perfect as a dessert or the star of your favorite pie!