My grandma’s chocolate cream pie has been a staple at our family’s holiday gatherings, however, turns out it is just boxed Pillsbury pie crust and boxed Jell-o pudding. Unfortunately, my grandma passed away this year before the holidays, so I decided to make both, her version using boxed pudding and curst and a homemade chocolate cream pie from scratch. For this recipe, I used the America’s Test Kitchen pie crust recipe, which will be posted soon. Turns out homemade chocolate pudding wasn’t too difficult and turned out pretty good.
1/2 cup unsweetened cocoa powder
3 tablespoons corn starch
1 1/2 cup white sugar
1/2 teaspoon salt
3 cups whole milk
3 egg yolks, beaten
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 1/5 tablespoons espresso or strong coffee
Cream the egg yolks and sugar in your mixing bowl.
Once creamed, mix in cornstarch, cocoa powder, and salt.
When combined, stir in the milk.
Pour the mixture into a large saucepan over medium heat, constantly stirring until the mixture comes to a boil.
Remove from the heat and stir in butter, espresso or coffee, and vanilla extract.
Strain the pudding through a fine mesh strainer for extra smoothness.
Cool slightly to add to a pie crust or enjoy the pudding warm.