Easy Chocolate Pie

IMG_5112.jpg

I love pudding because you can eat it just the way it is in it’s simplest form. You can also get creative by adding it to stuff or putting stuff into the pudding. I think that pudding is literally endless when it comes to options.  

So I added chocolate to the pudding and I won't just stop there. Now I’ve got a start to something delicious!

IMG_5106.jpg

I added this pudding into a pie shell made of graham crackers! Chilled the whole thing till firm. All of a sudden I had Chocolate Pie! Sweet, simple, smooth, and chocolatey pie.

Butter adds extra smoothness and I use cocoa powder instead of chips of chocolate.

The results I end up with, is a rich chocolate taste that is perfectly sweetened.

IMG_5214.jpg

It takes 10 minutes to make the chocolate pudding.

There should also be enough to put aside to eat right then and there (to tempting not to!).

This was worked out in the recipe on purpose! Waiting for the pudding to chill for a few hours can leave your mouth watering for a while. I would not want anyone suffering for too long!

IMG_5110.jpg

After 3 hours or more you've got yourself a simple, delicious, creamy, and smooth Chocolate Pie! Feel free to top it with whipped cream, caramel sauce, or any other delectables you deem fit! Enjoy!

IMG_5114.jpg

Ingredients:

1 1/4 cup sugar

5 tablespoons cornstarch

5 tablespoons unsweetened cocoa powder (omit for a vanilla pudding)

1/4 teaspoon salt

3 cups milk

2 large eggs, beaten

2 tablespoons butter

1 teaspoon vanilla extract (optional)

1 whole graham cracker crust, Baked And Cooled (or any pie crust of your choice*!)

 

Directions:

  1. In a large saucepan, mix together sugar, cornstarch, cocoa and salt carefully.
  2. Pour in milk and egg yolks, and whisk together slowly
  3. Stir over medium heat until mixture thickens and begins to boil (around 7min)
  4. Remove from heat; Add the butter and vanilla (optional) into hot pudding
  5. Pour the pudding into the pie crust 
  6. chill at least 3 hours and up to 4 days.        

Tips:

If you don’t have cocoa powder on hand but you have chocolate chips

use 7 ounces of Bittersweet Chocolate chips. Add the chips in when you add the butter 

Placing plastic wrap directly on the surface of the pudding prevents skin from forming

If you end up with extra, spoon it into small dishes and place in the fridge to chill for 4 hours and save for another pie or to eat all by itself

*you can use 1 whole Pie Crust, pretzel crust, etc. the options for this filling is endless!

Additions: Whipped Cream, Chocolate sauce, Caramel, chopped fruit, etc. dressing this pie is pretty easy as well!

Comment
(1) You must ask permission to use my photos and (2) Content found here on Chocolate Mama Loves Vanilla may not be republished word-for-word. Please note, re-word, and source recipes if not your own development. © Chocolate Mama Loves Vanilla. All images & content are copyright protected. I ask for you to refrain from using my images without prior permission. If you wish to republish this recipe, please re-write the recipe in your own words, and/or link back to this post for the recipe. Please and Thank You!