Rich and Creamy Chocolate Pudding Pie
This Chocolate Pudding is rich and smooth, very easy to make. The Chocolate Pudding Pie is rich and velvety smooth. Enjoy it by the bowl or in a pie. This also makes a good filling for cream puffs or cakes.
- 1/2 cup sugar
- 3 tbsp cornstarch
- 1/4 cup coco powder
- 2 1/2 cups milk
- 2 tsp vanilla
- 1 cup chocolate chips
- 1 tbsp butter
Cookie Crumb Pie Crust Ingredients:
- 1 1/4 cup graham cracker crumbs or gingersnaps
- 5 tsp butter, melted
- 3 tbsp brown sugar
In a saucepan, combine the sugar, cocoa and cornstarch. Gradually stir in milk until smooth.
Bring to a boil over low heat, stirring constantly. Cook and stir for 2 to 4 minutes or until thickened.
Remove from the heat; stir in vanilla and chocolate chips and butter. Pour into either eight serving dishes or 1 prepared pie plate. Cover by pressing plastic wrap onto surface of each pudding and chill and refrigerate until chilled.
Serve warm, or cold. Garnish with whipped topping or fresh raspberries, if desired.
Chocolate Pudding Pie
Preheat an oven to 350°F. Pour into a prepared cookie crumb pie crust for a chocolate pudding pie.
Place cookies in a blender or food processor and blend, leaving the crumbs still a little rough. In a bowl, combine the cookie crumbs, butter, and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.
Bake until the crust is firm, about 5 minutes. For a firmer, crunchier crust, bake for 5 minutes more.
Top with some whip cream with a little coco powder added if you like. Makes one 9-inch crust
This pudding is an excellent filling in between layers of cake or in Eclairs.