From Pioneer Woman - this makes really good chocolate pudding - even Michael ate it ...
I'm going to try it with plain old chocolate chips rather than Ghiardelli - and maybe try out whipped
cream in a jar, like this - It would give the kids something to do before dinner on Thanksgiving when
I make it into a pie ....
- 1 whole Pie Crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust)
- 1-1/2 cup Sugar
- 1/4 cup Cornstarch
- 1/4 teaspoon Salt
- 3 cups Whole Milk
- 4 whole Egg Yolks
- 6-1/2 ounces Bittersweet Chocolate, Chopped Finely
- 2 teaspoons Vanilla Extract
- 2 Tablespoons 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!
NB: I tried it in a pie, but after 24 hours the crust was way too soggy - so I'd reccomend this as pudding, not pie ...