Super creamy & delicious chocolate pudding pie filling topped with loads of whipped cream in your favorite chocolate or graham crust!
Author: Portlandia Pie Lady
Ingredients
1/2cupdutch unsweetened cocoa powder
1-1/8cupgranulated sugar
1/3cupcornstarch
3/4teaspoonsalt
1-1/2cups milk
1-1/2cupshalf & half
2teaspoonspure vanilla
2tablespoonsbutter
1/4cup chocolate chips
19-inchchocolate or graham cracker crust(see notes below for making this gluten free)
2cupswhipped topping or whipped cream (for top and piping)
Instructions
In a medium saucepan, mix cocoa, sugar, cornstarch and salt, whisk well. Gradually add milk and half & half to the dry ingredients in saucepan. Whisk until smooth and well blended. Cook over medium heat stirring constantly.
Bring mixture to a boil and boil for 1 minute, remove from heat.
Add butter, vanilla, and chocolate chips. Whisk until chocolate and butter is melted, pour into bowl and place plastic wrap pressed onto surface to prevent skin and refrigerate for 2 to 3 hours.
Once cooled spread into prepared crust and top with whipped topping or whipped cream.
Notes
For Gluten Free Crumb Crust: Use Chocolate Cheerios or Glutino chocolate sandwich cookies (1-1/2 cups blended ground cereal or cookies, plus 5 tablespoons melted butter). Bake 5 minutes at 350 F, and cool before using.